What is the last thing you made that stopped you in your tracks? It shouldn’t have to be complicated to make a memorable treat. This Blueberry Lemon Burnt Cheesecake will leave your family and friends in awe, but I promise, it’s easy!
Creamy, dreamy, and decadent, this show stopping cheesecake rises to any occasion. It instantly makes a week night an event or a Sunday dinner a little more special. With the jeweled pop of blueberries and its coffee lacquered top it demands attention.
Skip the Crust
Part of what makes this Blueberry Lemon Burnt Cheesecake so special is also what makes it so easy. It delivers all of the silky luscious texture you crave, but without the fuss.
Have you ever gone through all of the steps of creating that photo worthy cheesecake only to open the oven door and have your heart break? You gingerly set the spring form pan into a large casserole dish. You carefully poured hot water into the casserole dish, not breathing so as to not spill a drop onto your batter. As soon as the timer went off you cracked the oven door and forbid anyone from stepping foot into the kitchen, practically putting up a Do Not Disturb force field. And your payoff? A totally cracked and disfigured top.
Unlike a fussy traditional cheesecake, this burnt cheesecake is perfect in its imperfections. Instead of gentle low and slow, this cheesecake basks under high heat. Don’t worry about make a crust, this luxurious dessert requires a single bowl for mixing and a 7″ spring form pan.
While a traditional Basque burnt cheesecake is a treat on its own, this version gets even more of an upgrade. The sweet fresh burst of blueberries fleck every bite like fruit confetti. Lemon zest both perfumes and adds a fresh note that balances out the richness. This is a dessert meant to be savored and celebrated.
Blueberry Lemon Burnt Cheesecake, Step by Step
Get out your mixing bowl and spring form pan. I will walk you through the easy process and give you a couple tips so your can serve up this Instagram worthy confection!
- Preheat your oven to 425 degrees. This cheesecake cooks at a high temperature. That’s where it gets its distinctive browned top that lets you know it is done.
- Line a 7″ spring form pan with parchment paper. You want it to partially overhang on the top.
- Allow your cream cheese to come to room temperature. This makes for easy mixing that equals a creamy lump free texture.
- Mix your cream cheese and sugar together until creamy and dreamy.
- Add one egg at a time, continually mixing until it’s incorporated before adding in the next.
- Mix in your vanilla, lemon zest, and a pinch of salt. Salt is an accent to sweet flavors. Add the heavy cream and mix to combine.
- Sift your flour over the top and mix until it’s just combined.
- Fold in your blueberries.
- Pour your cheesecake batter into your prepared spring form pan and bake for 45-50 minutes. You want the top to be brown! That dark color means it’s done.
- Allow your cheesecake to cool and refrigerate overnight. It will still have a jiggly texture.
- Take a moment and relish the beautiful creation you made! And then slice in and enjoy.
Are you looking for more sweet treats? Make sure you check out my recipe for Easy Apple Tartelettes.
Blueberry Lemon Burnt Cheesecake
- mixing bowl
- 7" springform pan
- parchment paper
- 16 oz cream cheese, room temperature
- 1/2 cup sugar
- 1 tsp vanilla
- pinch of salt
- 3 large eggs
- 1 tsp lemon zest
- 1 cup heavy cream
- 2 tbsp All Purpose flour
- 2 cups blueberries
- Preheat oven to 425 degrees. Line a 7" spring form pan with parchment paper, allow the excess to hang over the sides. Set aside.
- Add the cream cheese and sugar to a mixing bowl and mix 4-5 minutes until smooth and creamy.
- Add one egg at a time, continually mixing until it's incorporated before adding in the next.
- Add in the vanilla, lemon zest, and a pinch of salt, mixing to combine.
- Slowly incorporate the heavy cream into the batter.
- Using a fine mesh sieve sift the flour over the top of the cream cheese mixture. Mix to just combine.
- Fold in the blueberries.
- Pour the cheesecake batter into the prepared spring form pan. Bake for 45-50 minutes until the top is dark caramelized brown.
- Allow to cool completely. Refrigerate overnight before slicing.