Lemon Blueberry Cheesecake
Serves 835 mins prep45 mins cook
Creamy, fluffy, tart and fresh, this baked Lemon Blueberry Cheesecake is the perfect spring recipe! Made like a traditional German baked cheesecake but using 5% fat greek yogurt instead of quark and with a browned butter whole wheat crust.
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What you need
Instructions
Instructions Whole Wheat Browned Butter Crust Preheat the oven to 350º F and place a rack in the center of the oven. Brown the butter by adding the butter into a medium sauce pan. Place over medium heat and stir with a rubber spatula or whisk. Continue cooking until brown bits start to appear. We want all of those brown bits but we don't want it to burn so turn down the heat if necessary. Once browned, remove from the heat and stir a few more times to help it cool down. In a medium mixing bowl, whisk together the all purpose flour, whole wheat flour, sugar, and salt. Pour in the browned butter and use a rubber spatula to combine. Place in the fridge to cool it down, stirring occasionally while preparing the rest of the cheesecake. Lemon Blueberry Compote In a large sauce pan, add in the frozen blueberries, sugar, lemon zest and lemon juice. Stir to combine. Place the pan over medium heat and bring to a simmer, stir frequently while it reduces. Continue to reduce the compote until the bubbles become thicker and the liquid looks more thick and syrup like. When stirred, a line should stay visible on the pan for at least 1 second. Once reduced, take the pan off the heat and pour the compote into a large shallow bowl to let it cool down. Make the filling and bake In a large mixing bowl, add in the cornstarch and sugar. Whisk to combine and then pour in the yogurt, sour cream, and vanilla extract. Use a rubber spatula to stir the mixture together. Add the eggs and stir again until smooth. Pour in 125 grams of the cooled lemon blueberry compote and stir again. Press a large square of parchment paper into a 7" springform pan and crease the excess along the edges so that it lays flat. Pour the cooled, mixed crust into the lined springform pan. Press the crust into the the base of the pan. Carefully pour the filling into the pressed crust. Bake the cheesecake for 40 minutes, then rotate the pan 180º and bake for another 30-40 minutes until just slightly wobbly. Once baked, remove the cheesecake from the oven and leave to cool on a rack until it is room temperature. Then, move it to the fridge and allow it to set fully before removing the springform pan. Leave to set in the fridge for at least 6 hours or up to overnight. Top with the remaining compote before slicing and serving.View original recipe