Blueberry Lemon Zest Cheesecake
Jason always has the same annual birthday cake request, and this is it. After making it a handful of times, trouble shooting errors, and coming up with a few cheesecake-baking best practices, I think I finally have the recipe down pat. Prepare for sweetness overload.
9" Springform pan
For shortbread crust:
1/2 cup unsalted butter (room temperature)
1/4 cup granulated sugar
1/2 cup flour
1/2 cup finely ground Trefoil or Lorna Doone (shortbread) cookies
2 pounds cream cheese
1 cup mascarpone cheese
1 1/2 cups sugar
2 1/2 teaspooons lemon zest
2 tablespoon fresh squeezed lemon juice
For blueberry topping:
2 pints of fresh blueberries (16 oz frozen)
2 tsp cornstarch
1/4 cup water
1 Tbsp lemon juice
2 Tbsp sugar
Preparation: Cut a round piece of parchment paper to fit the bottom of your springform. This is not totally necessary, but makes the transfer of the cheesecake from springform pan to cake plate remarkably easier. Since springforms are not always leak proof, find a large pan for the springform to fit in while the crust is baking, or some of the sugar may seep out and cause a smoke nightmare in the oven. If you don't have a pan of this size, wrap the base of the springform securely in foil before baking the crust.
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes. Add flour and ground shortbread to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of the springform pan. Bake the crust at 350° F for 20-25 minutes, or until golden brown. Allow the crust to cool completely.
Using an electric mixer, beat the cream cheese until light and smooth. Add the mascarpone cheese and sugar and continue to beat on medium speed. Add the eggs one at a time. Blend in the lemon zest and juice. Pour mixture into the cooled crust.
Set the cheesecake pan into a roasting pan, and add enough water to the roasting pan to reach halfway up sides of the cheesecake pan. Place in a 350° F oven for approximately one hour or until the cake is set and the top is golden brown. Remove the cake from the roasting pan and place on a wire rack. Allow cake to cool slightly, then place the cake in the refrigerator for 6 hours or overnight.
Make blueberry topping:
In a medium saucepan over medium heat, combine 2 Tbsp sugar, 1/4 cup water, 2 tsp cornstarch and 1 Tbsp lemon juice.
As soon as it starts to thicken, add 4 cups of blueberries and cook until lightly bubbly. Don’t boil.
Let cool to room temp and spread on top of the cheesecake when serving. You can make this sauce ahead of time and serve the next day as well.