Amazing baked blueberry cheesecake with lemon curd and condensed milk, this must be one of the best cheesecakes I’ve ever made.
As a matter of fact, I have another lemon curd cheesecake with blueberries on the blog, but a no-bake version. It is wonderful and extremely easy to make, you should give it a try!
All the above-mentioned cakes were wonderful, who doesn’t like a good cheesecake? But this one 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 recipe that I could share.
- I used fresh blueberries because they are in season now.
- However, if frozen blueberries are all you have, they are perfectly fine as well. Let them thaw well and pat them as dry as you can with kitchen paper.
Butter biscuits or cookies:
- I use very butter biscuits/cookies to make the base of the cake, the cheaper version of Leibniz butter biscuits. You don’t have to buy anything too pricey, use a common kind of butter biscuits, they will do just fine.
- Graham crackers, Petit Beurre or other similar cookies are all fine.
Sweetened condensed milk:
- Due to its sweetness, you will not have to add too much sugar to the filling.
- You can start with an even smaller sugar quantity, taste the mixture, and add just a little bit more if absolutely necessary.
- I always make my own lemon curd, because the ready-made sort is completely unavailable around here.
- I use this Thermomix lemon curd recipe, it is fool-proof and utterly delicious.
- If you can buy lemon curd in your area, use that instead.
How to make?
What baking form do you need?
- 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. 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 or water bath, 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.
Baking in waterbath:
- The only downside of that the cake will need more time in the oven, the aluminum layers will prolong the baking process.
- So, when using 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 filling bits hanging to it.
- If using a springform wrapped in aluminum foil the baking time will be of about 1 ½ hour.
- The cake will be baked inserted in a water bath. Make sure you have another tin large enough to hold the cake tin or the springform. I use a large roasting tin.
- When ready to bake, place the springform/cake tin in the larger tin and place this on the rack in the oven. Very carefully, pour enough boiling water into the larger tin to come up almost about halfway up the sides of the springform.
- Be careful not to burn yourself or to pour water into the cheesecake.
- 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. (1)
- 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.
- 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, curd, eggs, cornstarch, lemon juice, and sugar.
- Pour the mixture into the springform over the pre-baked base. (2)
- Add dollops of the pureed blueberries on top. (3)
- Marble with the help of a fork or a knife. (4)
- Place the springform/cake tin into the larger roasting tin mentioned above and bake as instructed.
- Leave the baked blueberry cheesecake 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 cheesecake tastes even better if left to rest overnight.
A collection of Cheesecakes for Mother’s Day
Baked Blueberry Cheesecake with Lemon Curd
- 200 g/7 oz butter biscuits Note 1
- 100 g/3.5 oz/ 1/3 cup + 1 ½ tablespoons unsalted butter
- 120 g/ 4.2 oz/ 1 cup blueberries Note 2
- 2 tablespoons granulated sugar
- 400 g/14 oz/ 1 ¾ cup cream cheese Philadelphia style
- 1 can of sweetened condensed milk 400 g/14 oz
- 325 g/11.4 oz/ 1 1/3 cup lemon curd
- 2 large eggs
- 50 g/ 1.7 oz/ ¼ cup granulated sugar
- juice of ½ a lemon
- 2 tablespoons cornstarch
- Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
- If you use a springform with a detachable bottom (with a diameter of about 24-26 cm/9-10 inches) 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 cookies in a food processor and pulse to fine crumbs. Alternatively, place the biscuits in a freezer bag, close well, and crush them using a rolling pin.
- Melt the butter in a small pot and mix with the biscuits. Press this mixture onto the bottom of the prepared tin.
- Bake the base of the lemon curd cheesecake for 10 minutes.
- 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, lemon juice, 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 deeper baking tray that is also wide enough to fit the springform or the cake tin with the cheesecake. Boil water in the kettle.
- Place the springform or the cake tin 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 assembly 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 up the sides of the springform. 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 cheesecake in the turned-off oven for another 30 minutes.
- Take 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.
- I use Leibniz butter biscuits. Graham crackers, Petit Beurre or similar cookies are all fine.
- 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.