Place butter and sugar in the mixing bowl with the 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 orange liqueur.
Beat at high speed for 30 seconds. Lower the speed to low, 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 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 remove 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 look golden. Halfway through baking, rotate the baking sheet 180°. Remove the cookies from the oven and let cool on the sheets at room temperature. Grease a circular springform cake pan of approximately 22 cm with butter.
In a food processor fitted with a blade, chop half of the cookies until they become medium crumbs, 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 a previously greased springform pan and press to ensure the crumbs stick well. Refrigerate the pan until needed.
Cheesecake: Preheat the oven to 120°C and prepare a water bath. Place in a mixing bowl fitted with a paddle, the cream cheese, 2 cups of sugar, 2 teaspoons of chopped lemon zest and beat at low speed for 3 minutes until softened. 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, as this helps achieve a 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 cake 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 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 incorporated. 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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