Blueberry Lemon Cheesecake Recipe

Name: Blueberry Lemon Cheesecake
Prep time: 70 min
Cook time: 60 min
Total time: 130 min
Yield: 6
Cuisine: Korean
Ingredients: 100g Crushed oreo; 40g Melted unsalted butter; 400g Cream cheese; 80g Sugar; 2 Eggs; 1/2ts Vanilla extract; 1/4 lemon zest; 1/2ts Lemon juice; Whipped blueberry cream (100g whipping cream + 30g blueberry puree)

by Cooking Tree 2022-09-23

written by Cooking Tree Published: 2022-09-23Last Updated on 2022-09-18

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Blueberry Lemon Cheesecake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made blueberry lemon cheesecake by putting blueberry whipped cream on top of the cheesecake with fresh lemon.

Cheesecake baked with simple ingredients without adding powder is really delicious~~*^^*

It has a subtle lemon scent, so it doesn’t feel greasy, so it’s good to eat without pressure.
To make the blueberry puree, add blueberries and sugar to a boil, then add lemon juice and boil until thickened, then cool it before use.

You can adjust the ratio of blueberries to sugar according to the sugar content of the fruit.
The cheesecake was baked flat with only the edges inflated, so I cut the sides and divided it into 6 pieces, and then decorated them with cream and blueberries one by one, and it turned out to be a neat and pretty piece of cheesecake~ It’s a really delicious cheesecake that you can eat more than just one slice.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Blueberry Lemon Cheesecake
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Rating: 5.0/5
( 54 voted )

Serves: 6 Prep Time: 70 Minutes Cooking Time: 60 Minutes 60 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

100g Crushed oreo
40g Melted unsalted butter
400g Cream cheese
80g Sugar
2 Eggs
1/2ts Vanilla extract
1/4 lemon zest
1/2ts Lemon juice
Whipped blueberry cream (100g whipping cream + 30g blueberry puree)

Instructions

Remove the cream, add melted butter to the crushed Oreos, mix, lay flat on the bottom of the mold, and place in the refrigerator.
Soften the cream cheese, add sugar and mix. Divide the eggs in 2 batches, mix, add vanilla extract and mix.
Add lemon zest and lemon juice and mix.
Pour into a mold, place a pan with dough on another pan with hot water, bake in an oven preheated to 160 degrees for 1 hour, cool in the oven, and then transfer to the refrigerator to cool.
Soak in hot water and cut off the edges of the cake with a knife that has drained the water and cut it into 6 equal parts.
Add blueberry puree, squeeze whipped cream, and decorate with blueberries, lemon zest and apple mint.

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