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–+ servings

Blueberry Lemon Burnt Cheesecake

This easy and elegant cheesecake burst with fresh blueberries and the bright kiss of lemon.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 8 hours
Course Dessert
Servings 8

Equipment

  • mixing bowl
  • mixer
  • 7" springform pan
  • parchment paper

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Video

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