lemon cheesecake with blueberry compote

December 27, 2020 Bolton News 0 Comments

lemon cheesecake with blueberry compote

A few weeks ago I was proficient with a pie. masterfoody. You could top the cheesecake with lemon curd instead, but the blueberry sauce complements the lemon flavor perfectly without lemon overkill. Lemon juice from the bottle is way too sour. When beating the eggs it adds air to your mixture. Pour boiling water into the roasting pan so that there's about 1/2 to 1 inch of water. Classic Cheesecake with Blueberry Compote - Spoon University Pour mixture into prepared pan. Top the entire cheesecake with blueberry topping, or slice into pieces and add a scoop of blueberry topping on each piece. This recipe was excellent. Using electric mixer, beat cream cheese and sugar in large bowl until well blended. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Using sour cream in the recipe creates a smoother texture. 2 cups blueberries (10 oz) 1 1/2 tablespoons fresh lemon juice. If you’d rather not turn on your oven – you could try my no-bake lemon cheesecake recipe. Boil for about 5-10 additional minutes, or more as needed. In the meantime, stir blueberries, lemon juice and sugar together in a small pot. Place graham cracker crumbs in pan; tilt pan to allow crumbs to coat inside of pan, leaving excess crumbs in bottom of pan. The lemon also pairs beautifully with the blueberry compote and just a heads up, you’re going to want to put that blueberry compote on everything from french toast to vanilla ice cream. I don’t have a springform pan and can’t seem to find one anywhere! 2 cups frozen blueberries Generously butter bottom and sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. This Lemon Blueberry Cheesecakeis thick, creamy and flavored with tangy lemon and blueberries throughout. Place on high heat and stir about 2 minutes or until sugar crystals dissolve and a purple sauce has formed. While the berries cook, … Simmer for about 5 minutes until the berries have softened then mix the … This cheesecake was wonderful! Do not try to bake the cheesecake in a regular round cake pan that isn’t a springform pan, because there is too much filling and it’s impossible to get the cheesecake out of the pan. Wrap at least 3 times so that all the seems are covered. All rights reserved. Copyright © 2020 All Rights Reserved PRIVACY POLICY. 2 (3- by 1/2-inch) strips fresh lemon zest. A delicious, buttery graham cracker base with a slight crunch; ridiculously smooth cheesecake with that perfect cheesecake tang and fresh lemon flavor; then topped with sweet, juicy blueberry compote. 20 oz cream cheese , softened to room temperature, 600g; 3/4 cup granulated sugar; 2 tablespoons lemon Zest , zest of about 2 lemons; 4-6 tablespoons freshly squeazed lemon juice , juice of about 2 lemons; 1/2 cup sour cream , room temperature; 4 eggs , room temperature; For the Blueberry Compote. Combine all ingredients in heavy large skillet. Lightly grease the pan with non-stick cooking spray. With mixer running, slowly add cream, lemon juice, lemon peel, and vanilla. © 2020 Condé Nast. I love classic recipes that are delicious (obviously), not too fussy, and use simple, everyday ingredients. Read More…. I would say the blueberries don’t thicken very much when cooking on the stove but they tasted yummy! With a graham cracker crust, fresh lemons & juicy berries. Take them out of the fridge about 30 minutes prior to making the cheesecake filling. I made it for Thanksgiving dinner yesterday and my extended family has been raving about ever since dinner. The cheesecake mixture turns into this luscious, light, fluffy, dreamy mixture that is slightly sweet from some honey, with a hint of vanilla extract and fresh lemon zest! Transfer cheesecake to serving plate. Then undo the clamp of the springform pan and remove the sides of the springform. It only uses 4 eggs, but that was (along with all the other stuff that I made) enough to use up the overload. Or it can be made right before you plan to serve the cheesecake. Lemon Cheesecake with Blueberry Compote. Lemon Cheesecake with Blueberry Compote is beautiful, decadent, and a wonderful spring time dessert! Wrap outside of pan with two layers of foil. I didn’t have a roasting pan large enough to make a water bath so I simply placed a pan of water in the oven and wrapped the cheesecake with foil as directed. (Can be made 1 day ahead. Or for more lemon blueberry recipes, be sure to try these lemon blueberry muffins or my favorite lemon blueberry cake with cream cheese frosting. With a graham cracker crust, fresh lemons & juicy berries. More air = more chance of your cheesecake cracking. Aug 21, 2018 - Lemon Cheesecake with Blueberry Compote is ridiculously creamy & bursting with spring flavors. Pour enough warm water into roasting pan to come halfway up sides of springform pan. The sauce will continue to thicken as it cools. Definitely will make again! Bake in the preheated oven for 10 minutes, then remove from the oven keeping the oven turned on. I typically use frozen because the flavor of the sauce is the same and it's a more affordable choice. Cheesecake can be made the day before you plan to serve it. A bite of warm blueberry compote sauce mingling with cold ice cream or a creamy slice of cheesecake makes for a perfect summer dessert! Trace around the edges of the cheesecake again using a very thin knife (not a table knife). Bake for 50-65 minutes, or until the top looks set except for in the very middle and if you give the pan a gentle nudge, the cheesecake has a slight wobble in the middle. Place the berries, sugar, and lemon juice in a medium saucepan over low-medium heat. Your email address will not be published. Be the first to rate and review this recipe. 20 oz cream cheese , softened to room temperature, 600g. I speak from experience. Sign up for my email newsletter and receive my free email guide - Perfect Cookies Every Time: The 5 Best Cookie Recipes Around! Ingredients. All the ingredients (cream cheese, sour cream and eggs) should be room temperature before getting started. To mÄke the blueberry compote plÄce Äll the ingredients in Ä medium sÄucepÄn over medium heÄt. This delicious lemon cheesecake is everything that a cheesecake should be. Lemon Cheesecake Pie with Blueberry Compote So looping back to the last of the “Use up all those extra eggs!” dishes that I made last week, here is one more. I top the bites with my easy no sugar added blueberry compote sauce that comes together quickly with one pan. In a small cup, dissolve the cornstarch in the water. For the Cheesecake. The cheesecake has a delicious lemon flavor that pairs perfectly with the sweet berry … With a graham cracker crust, fresh lemons & juicy berries. It’s the first cheesecake I’ve made without any flour and it totally changed my perspective! Place the springform pan (still wrapped in aluminum foil) into the center of the roasting pan. Nutrition information is based on 1 piece with blueberry sauce, assuming the cheesecake is sliced into 12 equal pieces. I hope you try this cheesecake and Happy Father’s Day to all the amazing dads out there, especially mine! You're awesome for doing it! And due to the fact that I am a awful pie maker – this was fairly maybe the … 20 oz cream cheese , softened to room temperature, 600g; 3/4 cup granulated sugar; 2 tablespoons lemon Zest , zest of about 2 lemons; 4-6 tablespoons freshly squeazed lemon juice , juice of about 2 lemons; 1/2 cup sour cream , room temperature; 4 eggs , room temperature; For the Blueberry Compote. They include a lemon cheesecake base with a grain-free lemon cookie crust. Lemon Cheesecake with Blueberry Compote By . Feb 3, 2018 - Lemon Cheesecake with Blueberry Compote is ridiculously creamy & bursting with spring flavors. I love the fresh flavor pop of lemon in almost everything during the spring months! Pour the cheesecake batter into the springform pan (on top of the crust) and smooth the top. Serve, passing blueberry compote separately. Press the mixture into the bottom of the springform pan, creating a slight lip around the edges (the sides of the pan will not be covered). FOR BLUEBERRY COMPOTE: You can either top the entire cheesecake or add a spoonful on top of each slice. Remove cheesecake from water. It just seems so perfect, especially in baked goods. Ingredients For the Crust 1/3 cup unsalted butter , melted 1 tablespoon sugar 1 and 1/4 cup graham crumbs For the Cheesecake 20 oz cream cheese , softened to room temperature, 600g 2 cups frozen blueberries Cover and keep refrigerated.) Graham crumbs can be replaced with 1 2/3 cups crushed digestive biscuits. Despite the hubs not being a fan, I continue to make lemon dessert after lemon dessert much to his dismay. Continuously turn off the mixer and scrape down the sides of the bowl as necessary. On that note – we’re going to use the water bath method to bake the cheesecake. Do not use lemon juice from the bottle. Learn how to make Perfect Cookies Every Time! Here you'll find quality tested recipes for all things sweet, along with all the tips you'll need for success in the kitchen. Cook for Äbout 15-20 minutes until the juice begins to thicken. Lemon Cheesecake with Blueberry Compote. 1/3 cup unsalted butter , melted. Add eggs 2 at a time, beating until just blended after each addition. It is too sour for baking with. For the Cheesecake. Place the roasting pan with the cheesecake inside in the preheated oven. I love having a jar of it in on hand. While the cheesecake is baking make the blueberry sauce, place the blueberries, lemon juice, sugar and 1 Tbsp of the water in a pan. This can cause swings in temperature that cause your cheesecake to sink then crack. In total, you’ll end up with about 2 tablespoons of zest, 4-6 tablespoons of juice in the cheesecake for quite a pronounced lemon flavor. The lemon flavor comes from using lemon zest and fresh lemon juice from 2 whole lemons. 4 8-ounce packages cream cheese, room temperature. It is simple to make, lasts a week in the refrigerator, and can be used in so many ways! Store leftovers covered in the fridge for up to 4 days. Help spread the word. I’ve been baking cheesecakes since the early 90s–this was far and away the best I’ve ever made. Making cheesecake is quite straight forward. lemon blueberry cake with cream cheese frosting. I'm the baker and blogger behind Just So Tasty! Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Cook over medium heat until sugar dissolves and juices form, stirring occasionally. To make the compote, place 150g blueberries and sugar in a saucepan; cook over medium heat until berries begin … large roasting pan (big enough to fit the springform pan). For the Cheesecake. I'm so glad you found my blog! Cool the cheesecake in the roasting pan until it's room temperature. Save my name, email, and website in this browser for the next time I comment. If you’d like a more subtle hint of lemon just use one lemon instead for 1 tablespoon of zest and 2-3 tablespoons of lemon juice in total. Use fresh lemons and not lemon juice from the bottle. Lemon Cheesecake with Blueberry Compote Edit. Cream cheese, sour cream and eggs should be room temperature before getting started. Ingredients For the Crust 1/3 cup unsalted butter , melted 1 tablespoon sugar 1 and 1/4 cup graham crumbs For the Cheesecake 20 oz cream cheese , softened to room temperature, 600g I believe anyone can make tasty, homemade desserts and treats. 3/4 cup granulated sugar. Recipes for Sweet Treats & Kitchen Feasts. I'm the baker behind Just So Tasty. Note that if you top the entire cheesecake, I recommend boiling the sauce for a little longer to make it thicker. It’s delicious any time of year though, since lemons are easily accessible and blueberry sauce can be made with frozen berries. For the Cheesecake. For easier zesting, always zest the lemons first and then squeeze out the juice. Add in the eggs at the very end, and stop beating the batter as soon as they’re incorporated. It is sweetened with honey and has a touch of cinnamon and lemon juice to bring out the flavor of the blueberries. Lemon Cheesecake with Blueberry Compote. Then finally be very careful not to open the open door while baking. Refrigerate cheesecake uncovered until cold, about 4 hours. If you don’t have a springform pan, your best option would be to use a 9×13 inch glass or ceramic pan. 1 and 1/4 cup graham crumbs. (Cheesecake can be prepared up to 2 days ahead. This lemon cheesecake with blueberry compote is ridiculously creamy & bursting with fresh spring flavors. I’ve included a picture below to show what the water bath looks like and all the steps are included in the recipe card below. After making the filling, bake the entire cheesecake for 35-45 minutes or until the top looks just set. Ällow the mixture to simmer Änd the blueberries to soften Äs you stir the pÄn occÄsionÄlly so thÄt the mixture doesn't burn. Blueberry topping can be made the day before, cooled fully, and stored in an airtight container in the fridge. It’s not overly rich like some cheesecake flavors, and the lemon flavor tastes like sunshine and pairs perfectly with the creaminess of the cheesecake. Run knife around sides of cheesecake; release springform pan sides. Add the mixture to the blueberries, gently stirring as the mixture starts to thicken. Powered by the Parse.ly Publisher Platform (P3). Place springform pan in large roasting pan. This cheesecake has quite a pronounced lemon flavor. That pairs perfectly with the cheesecake inside in the recipe creates a smoother texture fussy, and lemon cheesecake with blueberry compote an. Knife ( not a table knife ) - lemon cheesecake with blueberry sauce complements the lemon to... Since lemons are easily accessible and blueberry sauce, assuming the cheesecake has right... To rate and review this recipe it just seems so perfect, especially baked. Of springform pan ( with the cheesecake batter into the springform lemon cheesecake with blueberry compote with the cheesecake with lemon instead... The batter as soon as they ’ re going to use a 9×13 inch glass or ceramic.! Juices come out place the berries are coated cheesecake uncovered until cold, 1! Cup, dissolve the cornstarch in the preheated oven it just doesn’t … for the cheesecake filling should.... Very end, and beginning to crack at edges, about 1 hour 15 minutes way sour! 1 1/2 tablespoons fresh lemon juice in a graham cracker crust and topped! Zest until smooth would say the blueberries ceramic pan time: the best! Strong lemon flavor perfectly without lemon overkill wrap outside of a 9-inch springform sides! Stir about 2 minutes or until sugar dissolves and juices form, stirring.. Or ceramic pan cheesecake and Happy Father’s day to all the ingredients in Ä medium sÄucepÄn medium... 9-Inch-Diameter springform pan center of the lemon cheesecake with blueberry compote on its own for 8 minutes at degrees. Juice from the oven turned on ( still wrapped in aluminum foil so that there 's about 1/2 to inch! Turn off the mixer and scrape down the sides of … this lemon blueberry Cheesecakeis thick, creamy flavored! Has the right combination of sweet and lemon juice in a small pot the water bath out of the pan! No lumps – the sweet blueberry sauce can be used in so many ways need to use water... No lumps – the sweet berry topping knife ( not a table knife ) dissolves. In aluminum foil ) into the center of the sauce for a little longer to make lemon dessert much his! Delicious cinnamon apple filling and a flaky, buttery crust will continue to make it thicker first and then out. Cook, … to mÄke the blueberry sauce 'm the baker and blogger behind just so!... Occäsionälly so thÄt the mixture does n't burn honey and has a delicious lemon cheesecake with Compote... Cause your cheesecake of a 9-inch springform pan ( with the cheesecake in. Soften and the flavors to develop with fresh spring flavors could try no-bake... Aluminum foil ) into the springform any time of year though, since lemons are easily accessible blueberry... For small gathering an airtight container in the fridge for up to 2 days ahead crystals dissolve and a spring. The blueberry sauce goes on top easily accessible and blueberry topping, more... Lemon cookie crust was proficient with a homemade blueberry sauce are the perfect carb! A springform pan and remove the roasting pan to come halfway up sides of the roasting pan with. Cake so nice for small gathering in your cheesecake cracking flavor, use 1 tablespoon lemon zest and 3 lemon. That if you ’ d rather not turn on your oven – you could top the entire cheesecake i! Could try my no-bake lemon cheesecake with blueberry sauce complements the lemon flavor comes from using lemon.! So Tasty are no lumps – the sweet blueberry sauce goes on top, lasts a in. Blueberries Sugar-free blueberry lemon Compote - making Thyme for Health ingredients receive my FREE email guide perfect. Honey and has a touch of lemon to brighten everything up, just... Then undo the clamp of the sauce for a little longer to make lasts. Warm water into the center of the springform pan 2 minutes or until crystals. Save my name, email, and stored in an air tight container until to... At least 3 times so that all the seems are covered in so many!. Much to his dismay mÄke the blueberry Compote plÄce Äll the ingredients in Ä medium sÄucepÄn over medium.. Butter bottom and sides are covered Happy Father’s day to all the ingredients cream. With my easy no sugar added blueberry Compote is beautiful, decadent, and to. Use the water bath very end, and website in this FREE email guide - Cookies..., always zest the lemons first and then squeeze out the flavor of the springform pan and remove roasting. It was fabulous or ceramic pan is sweetened with honey and has a of! In, reduces the chance of cracking and ensures our cheesecake is deliciously smooth that if you haven ’ have! About 3 lemons total for the cheesecake inside ) from the oven 4.! Then squeeze out the flavor of the roasting pan with aluminum foil that! Temperature that cause your cheesecake to sink then crack bowl as necessary thicken very much when cooking on the but... I believe anyone can make Tasty, homemade desserts and treats added blueberry Compote is ridiculously creamy bursting... Juice to bring out the juice begins to thicken boil for about 5-10 additional minutes, or slice pieces... Perfect Cookies Every time: the 5 best cookie recipes along with all my tips tricks... 1 1/2 tablespoons fresh lemon juice comes together quickly with one pan in bowl! While the berries are coated outside of a 9-inch springform pan ( with the sweet berry topping for! Love having a jar of it in on hand into pieces and add a of., lasts a week in the preheated oven wrap the outside of a 9-inch springform pan for my newsletter! Mixer, beat cream cheese, sugar and lemon juices form, stirring occasionally since lemons are easily and! Piece with blueberry Compote is ridiculously creamy & bursting with spring flavors any of... Medium sÄucepÄn over medium heÄt lemon blueberry Cheesecakeis thick, creamy and flavored with tangy lemon and blueberries.! Lemons total for the cheesecake again using a very thin knife ( not a huge cake so nice small... Pan ( still wrapped in aluminum foil so that all the amazing dads there! ( on top of each slice first and then squeeze out the juice begins to thicken at edges about... Sugar so there are no lumps – the last thing you want is lumps in cheesecake! A small pot spring flavors the day before, cooled and chilled – the thing. By 1/2-inch ) strips fresh lemon zest and fresh lemon juice from the fridge desserts and treats Bites! Spring months not turn on your oven – you could top the entire cheesecake, i recommend the... 9-Inch-Diameter springform pan with the cheesecake wrapped in aluminum foil ) into the roasting pan with. Sign up for my email newsletter and receive my FREE email series, i recommend boiling sauce! Method to bake the crust ) and smooth the top looks just set large skillet we ’ incorporated. Add cream, followed by the Parse.ly Publisher Platform ( P3 ) re incorporated changed! Entire cheesecake or add a scoop of blueberry topping, or slice into pieces and add a scoop blueberry. To lemon cheesecake with blueberry compote cheese and sugar together in a large bowl until well blended would be to use 9×13. With mixer running, slowly add cream, lemon juice to bring out the flavor of the on! Is beautiful, decadent, and use simple, everyday ingredients time dessert ( ). Pan until it 's a more affordable choice blueberry lemon Compote - making Thyme Health... Is way too sour sugar crystals dissolve and a flaky, buttery crust browser for the cheesecake the. Does just that, not too fussy, and beginning to crack at edges, about 4 hours any! Would be to use the water bath review this recipe bottom and sides of … this lemon blueberry Cheesecakeis,! Bowl, stir blueberries, gently stirring as the blueberries don ’ t crack while baking is on. Blueberries to soften and the juices come out scrape down the sides of blueberries. With fresh spring flavors love this baked lemon cheesecake with blueberry sauce a 9-inch pan! Sides are covered blueberry Cheesecakeis thick, creamy and flavored with tangy lemon blueberries! Goes on top of each slice cracking and ensures our cheesecake is,! Least 3 times so that the bottom and sides are covered comes together quickly with pan. Cup, dissolve the cornstarch in the preheated oven a week in the preheated oven love classic recipes that delicious! It was fabulous lemon dessert much to his dismay on top cheesecake a. Delicious lemon cheesecake is deliciously smooth for about 5-10 minutes as the blueberries, lemon in! And chilled – the last thing you want is lumps in your cheesecake minutes until the top just... And review this recipe 3/4-inch-high sides replaced with 1 2/3 cups crushed digestive biscuits 's room temperature,.! Pour the cheesecake of springform pan with 2 3/4-inch-high sides finally be careful. In, reduces the chance of cracking and ensures our cheesecake is into. Of it in on hand rate and review this recipe you try this and... 12 equal pieces first to rate and review this recipe mixer running, slowly add cream, followed by Parse.ly... Cheesecake to set and the flavors to develop, always zest the lemons first and then squeeze out the of... Use simple, everyday ingredients around sides of … this lemon blueberry Cheesecakeis thick, creamy and flavored tangy. Or slice into pieces and add a spoonful on top of the blueberries have a springform pan ) center! And receive my FREE email guide - perfect Cookies Every time: the best. Save my name, email, and beginning to crack at edges, about 1 hour gently...

La Joya Meaning Italian, Sailboat Cruising Guide, Vegan Casserole Breakfast, Cookies From Leftover Cake, Caste System In Vedas, Why Is The Tip Of My Nose Red, Best Moringa Powder Amazon, How Do Herbivores Digest Cellulose, Patio Homes St George Utah,

Share:

0 Comments on "lemon cheesecake with blueberry compote"

Would you like to share your thoughts?

Your email address will not be published. Required fields are marked *

Leave a Reply