Place butter and sugar in the mixing bowl with a paddle. Beat at medium speed for 2 minutes. Clean the edges of the bowl. Beat at high speed for 3 minutes until the mixture is airy. Add lemon and orange zest and the orange liqueur.
Beat at high speed for 30 seconds. Lower the speed to low while gradually incorporating the flour and salt, beat for 1 minute. Remove the bowl from the mixer and finish incorporating the ingredients with a silicone spatula. Wrap the dough in cling film. Roll the dough on a flat surface to form a cylinder of approximately 15 cm long and 3 cm in diameter.
Place the dough in the refrigerator for 1 hour and 30 minutes. Remove the dough from the refrigerator and take off the cling film. Cut the dough into 12 slices of approximately 1.2 cm. Divide the slices onto 2 baking sheets.
Bake the cookies in the preheated oven for 16 – 18 minutes or until the edges are golden. Halfway through baking, rotate the baking sheet 180°. Remove the cookies from the oven and let them cool on the sheets at room temperature. Grease a circular springform cake pan of approximately 22 cm with butter.
In a food processor equipped with a blade, chop half of the cookies until medium crumbs form and continue with the other half. Place the crumbs in a bowl and mix with 2 tablespoons of softened butter. Mix with your hands until the crumbs are incorporated. Line the base and sides of the previously greased springform pan and press to ensure the crumbs adhere well. Refrigerate the pan until needed.
Cheesecake: Preheat the oven to 120°C and prepare a water bath. In a mixing bowl fitted with a paddle, place cream cheese, 2 cups of sugar, 2 teaspoons of chopped lemon zest, and beat at low speed for 3 minutes until smooth. Clean the edges of the bowl.
Add ¼ cup of flour, 2 tablespoons of cornstarch, 1 teaspoon of vanilla extract, and ½ teaspoon of salt. Beat at medium speed for 2 minutes. Clean the edges of the bowl. Add 2 eggs and beat at low speed for 2 minutes. Clean the edges of the bowl. Add the other 4 eggs and beat at medium speed for 2 minutes. Again, clean the edges for better consistency. Add ½ cup of lemon juice and beat at low speed for 1 minute. Remove the bowl from the mixer.
Finish incorporating the ingredients with a silicone spatula. Pour the mixture into the springform pan. Spread 1 cup of blueberries over the mixture. Place the cheesecake in the oven to bake in the water bath for 1 hour. Lower the temperature to 105°C and bake for 1 hour. Reduce the temperature to 91°C and bake until the internal temperature of the cheesecake reaches 77°C, for approximately 1 hour and a half. Remove the cheesecake from the oven and let it cool in the water bath for about 1 hour. Refrigerate the cheesecake for 12 hours, without unmolding.
Cream and Topping: Combine ¼ cup of sour cream and 2 teaspoons of sugar in a small bowl and stir until combined. Unmold the cheesecake and with a serrated knife, even out the base with the cheesecake. Using a spatula, spread the sour cream mixture over the cake and the edges. Arrange the blueberries on top of the cream. Refrigerate for at least 30 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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