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Recipe of Lemon and Blueberry Cheesecake

Lemon and Blueberry Cheesecake

3h 30 mins
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Delicious lemon cheesecake with a delicious touch of blueberry. Prepare it, you will love it.
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16 portions
  • 113 grams unsalted butter, (base)
  • 5 tablespoons sugar, (base)
  • 1 teaspoon lemon zest, chopped (base)
  • 1 teaspoon Orange zest, chopped (base)
  • 1 teaspoon orange liqueur, (base)
  • 1 cup flour, (base)
  • 1/4 teaspoons salt, (base)
  • 680 grams cream cheese, smoothing (filling)
  • 2 cups sugar, (filling)
  • 2 teaspoons lemon zest, chopped (stuffed)
  • 1/4 cups flour, (filling)
  • 2 tablespoons cornstarch, (filling)
  • 1 teaspoon vanilla extract, (filling)
  • 1/2 teaspoons salt, (filling)
  • 6 eggs, (filling)
  • 1/2 cups lime juice, fresh (stuffing)
  • 1 cup blueberry, fresh (stuffing)
  • 1/4 cups sour cream, (cream)
  • 2 teaspoons sugar, (cream)
  • 2 cups blueberry, fresh (cream)


Base: Preheat the oven to 160 ° C.
Put in the bowl of the blender with butter and sugar shovel. Beat at medium speed for 2 minutes. Clean the edges of the bowl. Beat at high speed for 3 minutes until the mixture is smooth. Add lemon and orange zest and 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 blender and finish incorporating the ingredients with a silicone spatula. Wrap the dough in self-adhesive plastic. Roll the dough on a flat surface to form a cylinder about 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 self-adhering plastic. Cut the dough into 12 slices of approximately 1.2 cm. Divide the slices into 2 baking trays.
Bake the cookies in the preheated oven for 16 - 18 minutes or until the edges are golden brown. Halfway through the bake, rotate the pan 180 °. Remove the cookies from the oven and allow to cool on the trays at room temperature. Butter a removable circular cake mold of approximately 22 cm.
In a food processor equipped with a knife, cut half of the cookies until medium crumbs are made 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 removable mold and press so that the crumbs adhere well. Refrigerate the mold until needed.
Cheesecake: Preheat the oven to 120 ° C and prepare a bain-marie. Place in a bowl of blender equipped with a shovel, cream cheese, 2 cups of sugar, 2 coffee spoons of chopped lemon zest and beat on low speed for 3 minutes until smooth. Clean the edges of the bowl.
Add ¼ cup of flour, 2 tablespoons of cornstarch, 1 tablespoon of vanilla extract and ½ tablespoon of salt. Beat at medium speed for 2 minutes. Clean the edges of the bowl. Add 2 eggs and beat on low speed for 2 minutes. Clean the edges of the bowl. Add the other 4 eggs and beat at medium speed for 2 minutes. Once again clean the edges, so that you achieve a better consistency. Add ½ cup of lemon juice and beat at low speed for 1 minute. Remove the bowl from the blender .
Finish incorporating the ingredients with a silicone spatula. Pour the mixture into the removable cake pan. Spread 1 cup of blueberries over the mixture. Place the cheesecake inside the oven to bake in a bain-marie 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 about 1 hour and a half. Remove the cheesecake from the oven and let it cool inside the bain marie for approximately 1 hour. Refrigerate the cheesecake for 12 hours, without unmolding.
Cream and Topping: Combine ¼ cup of sour cream and 2 coffee spoons of sugar in a small bowl and stir until incorporated. Unmold the cheesecake and with a serrated knife, match the base with the cheesecake. With a spatula, spread the mixture of sour cream over the cake and the edges. Arrange the blueberries over the cream. Refrigerate for at least 30 minutes.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
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