Lemon Blueberry Cheesecake
This cheesecake starts with crunchy ginger snaps and is filled with a sweet and tart lemon cheesecake filling and swirled with homemade blueberry preserves.
Equipment
9 inch springform pan
Ingredients
Gingersnap Crust
- 7 oz gingersnap cookies about 1 ½ cups crushed
- 4 tablespoon unsalted butter melted
Blueberry Preserves
- 3 cups blueberries
- ¾ cup sugar
- 1 tablespoon lemon juice
Lemon Cheesecake
- 3 8 oz packages cream cheese full fat, softened
- 1 ⅓ cup sugar
- 4 Eggs room temperature
- zest of 1 lemon
- ¼ cup lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ½ cup heavy cream
Instructions
Blueberry Preserves
- Combine all the ingredients in a medium saucepan on medium high heat.
- Bring to a boil and then reduce the heat to medium and simmer for at least 15 minutes, stirring occasionally until thickened and crushing some of the blueberries with the back of the spoon.
- Pour into a another bowl and then refrigerate for an hour.
Crust
- Preheat oven to 325 degrees.
- Crush the gingersnap cookies using a food processor or place in a zip top bag and crush them using a rolling pin.
- Combine the crushed gingersnap cookies with the melted butter, stirring until combined. Pour the crumbs into a 9 in spring from pan and press into the bottom of the pan only using fingers or the bottom of a glass to press it down tightly.
- Bake the crust for 15 minutes. Cool on a wire rack.
Lemon Cheesecake
- Prepare the springform pan for a water bath. Once the crust has cooled, double wrap the springform pan with 2 layers of heavy duty foil wrapping and folding the edges ¾ up the sides of the pan (see pictures in post).
- Combine the softened cream cheese and sugar in the bowl of a stand mixer with a paddle attachment (or use a hand mixer) and mix on medium until smooth, about 2-3 minutes, scraping the sides of the bowl occasionally.
- Add the eggs, mixing well.
- Add the lemon zest, lemon juice, vanilla and salt and mix until combined, about 10 seconds
- Pour in the heavy cream and mix until incorporated, being careful not to overmix.
- Pour the batter into the prepared pan over the crust.
- Dollop about half of the blueberry preserves over the top of the cheesecake batter. Use a knife to gently swirl the blueberry preserves through the cheesecake.
- Place the springform pan into a roasting pan and place in the oven. Carefully pour very hot tap water into the roasting pan until it comes about halfway up the sides of the springform pan being careful not to get any water between the pan and the foil.
- Bake the cheesecake at 325 degrees for 65 to 75 minutes. The cheesecake is done when the middle is still slightly jiggly but the edges are set. You can also use an instant read thermometer inserted into the center. The cheesecake should be about 155 degrees.
- Turn the oven off and prop open the oven door with a wooden spoon. Allow to cool in the oven for 1 hour.
- Remove the roasting pan from the oven and remove the cheesecake from the water and foil. Cool for another hour on a wire rack.
- Place the cheesecake in the refrigerator, covering the top with foil or plastic wrap and cool at least 4 hours or overnight.
- Serve with the remaining blueberry preserves.
Notes
- You can purchase good blueberry preserves instead of making your own.
- The cheesecake will last 3-4 days covered in the refrigerator or you can freeze it either in slices or whole, wrapped tightly in plastic wrap and foil for 1-2 months. Thaw overnight before serving.
- See the tips in the post for preventing cracks in the cheesecake.
Nutrition
Calories: 524kcal
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