Hello spring! (almost)..
I have done a lot of cheesecakes, I know, but it is just one of things that always needs renovation and revamping..
So this is a basic cheesecake, but with a gorgeous fruity “swirl” to it… it’s just a simple syrup with blueberries…and you swirl it into the cheesecake before baking it to form a pretty pattern and then you can use the blueberries as a topping!!
My husband is a HUGE cheesecake fan, so this is n0t the first time I’ve made a cheesecake for his birthday… this is why I’m always trying to come up with something slightly different every time! Win win!!
- For the Blueberry Sauce
- 2 teaspoons cornstarch
- 1 teaspoon fresh lemon juice
- 1 Tablespoon warm water
- 2 cups fresh or frozen blueberries*
- 2 Tablespoons granulated sugar
- 2 cups (200 grams) finely crushed Digestive biscuits
- 2 tablespoons (25 grams) granulated white sugar
- 1/2 cup (114 grams) unsalted butter, melted
- Cheesecake Filling:
- 24 ounces (680 grams) (3 – 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
- 1 cup (200 grams) granulated white sugar
- 1 tablespoon (12 grams) all purpose flour
- 4 large eggs, room temperature
- 1 tablespoon heavy whipping cream or full fat milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- Make the blueberry sauce first:
- Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some blueberries as you go. The mixture will start to thicken. Remove from heat and put the mixture through a fine mesh strainer into a small bowl (to separate the cooked berries and the juice). Keep separated and set both (the cooked berries and the juice) aside.
- Crust: In a medium sized bowl combine the digestive biscuit crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.
- For Filling: In the bowl of your electric mixer (can use a hand mixer) place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the cream and vanilla extract and lemon zest and beat until incorporated. Remove the crust from the refrigerator and pour the cheesecake filling into the pan. Drop spoonfuls of the smooth blueberry sauce onto the batter. Using a knife, gently swirl as shown in the photo above. If you have leftover blueberry sauce (you will), mix it with the cooked blueberries you set aside. Save for topping the baked cheesecake. Place the cheesecake pan on a larger baking pan (to catch any drips) and place in the oven.
- Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for another 60 to 70 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
- Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated at least eight hours or overnight.