Home SweetsCakes Baked Blueberry Cheesecake with Lemon Curd

Baked Blueberry Cheesecake with Lemon Curd

by Adina 31/08/2018 3 comments

baked cheesecake slice

An amazing baked cheesecake with blueberries and lemon curd, this must be the best baked lemon cheesecake I have ever made.

I think this lemon curd cheesecake with blueberries is one of the best cheesecakes I have ever made. Well, I have made countless cheesecakes, baked cheesecakes, no-bake cheesecakes, crustless cheesecakes and so on.

As a matter of fact, I have another lemon curd cheesecake with blueberries on the blog, but in this case the recipe is for a no-bake lemon curd and blueberry cheesecake. It is wonderful and extremely easy to make, you should give it a try!

blueberry cheesecake 12 Baked Blueberry Cheesecake with Lemon Curd

 

Lemon Curd Cheesecake with Blueberries

All the above mentioned cheesecakes were wonderful, who doesn’t like a good cheesecake? But this baked cheesecake with lemon curd and blueberries has a special place in my heart.

Why? Because it was one of the first recipes I have ever posted on this blog, the pictures were absolutely dreadful, but I can still remember the excitement I felt about discovering such an amazing lemon blueberry cheesecake recipe that I could share.

Not that anyone ever noticed this recipe at the time, like I’ve said, the blog was a couple of months old and the pictures were dreadful. I do hope that this wonderful lemon curd cheesecake with blueberries will get a bit more attention this time. It really deserves it!

blueberry cheesecake 11 Baked Blueberry Cheesecake with Lemon Curd

Ingredients for the baked lemon curd cheesecake:

Blueberries: I used fresh blueberries because they are in season now and I have made this baked cheesecake with blueberries again a couple of days after going blueberry picking (by the way the children and I managed to pick 17 kg/ 37 lbs in a little over one hour. My cellar is full of canned blueberries and my freezer full of bags of blueberries).

However, if frozen blueberries is all you have, they are perfectly fine as well. Let them thaw well and pat them as dry as you can with kitchen paper before using them for the lemon blueberry cheesecake.

Butter biscuits or cookies: I use the very common butter biscuits/cookies Bahlsen Leibniz Cookies, 7 Ounce%name Baked Blueberry Cheesecake with Lemon Curd to make the base of the cake, the cheaper version of these Leibniz butter biscuits. You don’t have to buy anything too pricey, use a common kind of butter biscuits, they will do just fine.

Sweetened condensed milk: so unhealthy, I know, but it does seem to make anything better, I just love to use it for making cakes. However, due to its sweetness, you will not have to add too much sugar to the lemon blueberry cheesecake. You can start with an even smaller sugar quantity, taste the mixture and add just a little bit more if absolutely necessary.

blueberry cheesecake 9 Baked Blueberry Cheesecake with Lemon Curd

Lemon curd: I always make my own lemon curd, because ready-made lemon curd is completely unavailable around here.

I use one of these recipes to make the lemon curd, they are fast and easy and always delicious. As you will see, there are two kinds of lemon curd I make, one tangier than the other.

I actually make the tangier version most of the times nowadays, and it is what I have used to make the baked cheesecake with lemon curd as well. It works perfectly with this lemon blueberry cheesecake, the baked cheesecake is already very sweet due to the condensed milk and the butter biscuits, so the tangier the lemon curd, the better.

However, if you can buy lemon curd in your area, feel free to use that.

blueberry cheesecake 7 Baked Blueberry Cheesecake with Lemon Curd

How to make the lemon curd cheesecake with blueberries

What kind of cake form to use for the lemon blueberry cheesecake?

I suppose, ideally, you would use a cake tin with a diameter of about 24-26 cm/9-10 inches. This kind of cake tins are not common in Germany, most of us use springforms with a detachable bottom Masterclass Non-stick Quick-release Springform Cake Tin With Loose Base, 25cm%name Baked Blueberry Cheesecake with Lemon Curd. They are much better than regular cake tins any time of the day, with this exception!

When making a baked cheesecake baked au bain marie, a detachable bottom is not ideal, it will let the water get into the cake and the whole affair will end in disaster.

But as I don’t intend ordering an expensive cake tin online just for this purpose I came up with another idea. I wrap my springform in a double layer of aluminum foil and that settles the matter perfectly. The only down side of that is that the baked cheesecake will need more time in the oven, the aluminum layers will prolong the baking process.

blueberry cheesecake 1 Baked Blueberry Cheesecake with Lemon Curd

So, when baking the lemon curd cheesecake with blueberries in a regular cake tin the baking time will be of approximately 50-60 minutes. Check by inserting a toothpick in the middle of the baked cheesecake, the toothpick should come out moist but without any cheese mixture bits hanging to it.

If using a springform wrapped in aluminum foil the baking time will be of about 1 ½ hours, followed by about 30 minutes spent in the warm oven after you have turned off the heat.

The cake tin or the aluminum wrapped springform with the cheesecake filling will be baked inserted in water. So make sure you have another tin large enough to hold the cake tin or the sprinform. I use a large roast tin.

When ready to bake the lemon curd cheesecake, you will place the springform/cake tin in the larger tin and place this on the rack in the oven. Very carefully, you will pour enough boiling water into the larger tin to come up almost about halfway the height of the springform/ cake tin.

Be careful not to burn yourself or to pour water into the cheesecake.

blueberry cheesecake 6 Baked Blueberry Cheesecake with Lemon Curd

The base of the lemon curd cheesecake:

Making the base of this cheesecake is really a piece of cake. Finely crush the butter biscuits and mix them with the melted butter.

You can either crush the biscuits in a food processor, it takes seconds. Or you can place them in a freezer bag and crush them with a rolling pin, it works perfectly as well. While you do that, let the butter melt slowly in a small pot.

Mix the crushed butter biscuits and the melted butter together and press this mixture into the prepared cake tin.

Bake the base of the cheesecake in the preheated oven for 10 minutes before filling the springform with the cheesecake mixture and the blueberry puree.

blueberry cheesecake 2 Baked Blueberry Cheesecake with Lemon Curd

The lemon curd mixture for the baked cheesecake:

First of all puree the blueberries and a small amount of sugar with an immersion blender or in the food processor and set the mixture aside.

Mix the cream cheese, sweetened condensed milk, lemon curd, eggs, cornstarch, lemon juice and sugar.

Pour the lemon curd mixture into the springform over the pre-baked biscuit base. Give dollops of the pureed blueberries on top and marble the lemon blueberry cheesecake with the help of a fork or a knife.

Place the springform/cake tin into the larger roasting tin mentioned above and bake as instructed.

blueberry cheesecake 3 Baked Blueberry Cheesecake with Lemon Curd

blueberry cheesecake 4 Baked Blueberry Cheesecake with Lemon Curd

blueberry cheesecake 5 Baked Blueberry Cheesecake with Lemon Curd

Leave the lemon curd cheesecake with blueberries cool completely in the form. Remove and either serve immediately or cover well and leave it in the fridge until the next day. Personally, I think the baked cheesecake with lemon curd and blueberries tastes even better if left to rest overnight.

blueberry cheesecake 8 Baked Blueberry Cheesecake with Lemon Curd

 

Source: Adora’s Box

blueberry cheesecake 10 150x150 Baked Blueberry Cheesecake with Lemon Curd

Baked Blueberry Cheesecake with Lemon Curd

Share this on WhatsAppAn amazing baked cheesecake with blueberries and lemon curd, this must be the best baked lemon cheesecake I have ever made. I… Cakes Baked Blueberry Cheesecake with Lemon Curd European Print This
Serves: 14 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Base of the cheesecake:
  • 200 g/7 oz butter biscuits (See note 1)
  • 100 g/3.5 oz/ 1/3 cup + 1 ½ tablespoons unsalted butter
  • Filling:
  • 120 g/ 4.2 oz/ 1 cup blueberries (See note 2)
  • 2 tablespoons sugar
  • 400 g/14 oz/ 1 ¾ cup cream cheese (Philadelphia kind)
  • 1 can of sweetened condensed milk (400 g/14 oz)
  • 325 g/11.4 oz/ 1 + scant 1/3 cup lemon curd
  • 2 large eggs
  • 50 g/ 1.7 oz/ ¼ cup sugar
  • juice of ½ a lemon
  • 2 tablespoons cornstarch

Instructions

Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.

If you use a springform with detachable bottom (with diameter of about 24-26 cm/9-10 inches) please wrap the bottom and the edges of the tin with two layers of aluminum foil (see pictures above in the blog post). Grease the bottom of the springform or cake tin and line it with parchment paper cut to fit the bottom of the form.

Place the biscuits in a food processor and pulse to fine crumbs. Alternatively, give the biscuits to a freezer bag, close the bag well and crush the biscuits using a rolling pin.

Melt the butter in a small pot and mix with the biscuits. Give this mixture to the prepared tin and press with the fingers to get an even layer of the mixture on the bottom of the form.

Bake the base of the lemon curd cheesecake for 10 minutes.

Filling for the lemon curd and blueberry cheesecake:

Puree the blueberries and the sugar using an immersion blender or the food processor and set aside.

Mix the cream cheese, condensed milk, lemon curd, eggs, sugar and cornstarch until light and fluffy. Pour the filling into the form. Add dollops of the pureed blueberries on top and marble the cake using a fork or a knife.

Take a roasting pan or a baking tray with higher sides that is also wide enough to fit the springform or the cake tin in it. Boil water in the kettle.

Place the springform or the cake tin with the cheesecake mixture into this roasting tin or baking tray. I prefer to first place this combination onto the wire rack in the oven and only then fill in the water. Otherwise the assemble could be too heavy for you to properly lift and place in the oven.

Very carefully fill the roasting tin or baking tray with enough water to come almost about halfway of the springform/cake tin sides. Be careful not to burn yourself with the hot water or to accidentally flood the cheesecake with water.

While the blueberry cheesecake is baking, keep checking that the blueberry layer on top doesn't get too dark. If it does, cover the top loosely with aluminum foil.

If using a regular cake tin, bake the cake for about 50-60 minutes. Check by inserting a toothpick in the middle of the cake. It should come out moist but without cheese hanging on it.

If using a springform that has been wrapped in a double layer of aluminum foil, bake the lemon curd cheesecake for about 1 hour and 20 or 30 minutes. Turn off the heat, leave the oven door wide open for a couple of seconds to allow some of the heat to come out, close the oven again and let the lemon blueberry cheesecake in the turned off oven for another 30 minutes.

Take the blueberry cheesecake out of the oven and let cool completely in the form. I find it tastes even better if you cut it the next day after baking. If left overnight, cover the top and place it in the fridge.

Note 1: Use Leibniz butter biscuits or cookies Bahlsen Leibniz Cookies, 7 Ounce%name Baked Blueberry Cheesecake with Lemon Curd or any other similar sort of butter biscuits.

Note 2: I used fresh blueberries. If using frozen blueberries, let them thaw and drain well and pat them a bit dry with kitchen paper before using them.

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3 comments

Adora's Box 29/10/2014 - 21:32

Hi Adina! I am glad that you tried the cheesecake recipe. Love that cake so much. Looking at your cheesecake makes me crave for it so much.

Reply
Adina 29/10/2014 - 21:58

I love it too. And so did every person who tasted it! thank you for the recipe.

Reply
Karly 07/09/2018 - 17:42

You had me at cheesecake! Thanks for sharing!

Reply

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