Vanilla & Lemon Infused Cheesecake is topped with Fresh Whipped Cream and a gorgeous Homemade Blueberry Topping
JAAAYSUS! Wow this Cheesecake is my favorite that I have made yet?! Is it possible with such other fabulous cheesecakes (Nutella, Lemon Raspberry)
The first time I had cheesecake was probably when I was around 10 and my mother made a blueberry cheesecake. I can still visually see it sitting in the fridge. And remember sneaking as many bites as I possibly could. Something about the cooked blueberries agains the creamy dreamy cheesecake.
I don’t know why it’s taken me this long to indulge in this childhood favorite.
As my mother said the cheesecake is so light. I hate the dense, cakey like cheesecakes. And against the blueberry sauce and fresh whipped cream, it truly is like heaven in your mouth.
To create that light creamy texture I add greek yogurt or sour cream and heavy cream. Since I wanted the Blueberries to shine I kept the cheesecake simple with lemon zest but amped up the vanilla with vanilla beans and vanilla extract.
I made a graham cracker crust and added finely chopped pecans to it. While some people aren’t bothered about the crust, I love the crust so I always make a large amount of crust so it can be packed in thick and tall.
As always I highly suggest you take these steps to make sure you have the best cheesecake possible
Bake the Cheesecake in a Springform Pan
Place the Springform Pan in a Large Round Cake Tin
Place the Cake Tin in a Roasting Pan and fill it with hot water, stopping halfway up the side of the cake tin
When about the inner 2 inch diameter of the cheesecake is jiggly and the rest is set I turn the oven off and let the Cheesecake rest in the oven for 1 hour
Take Cake Pan out of Roasting pan and let Cheesecake cool further on a wire rack for one hour
Wrap in plastic wrap and let the cheesecake chill overnight or minimum of 6 hours
When cutting the cheesecake to serve always have a hot cloth near by to wipe the knife clean after each cut
When serving let the cheesecake sit for 5-10 minutes before serving
675 Grams (24oz) Cream Cheese, very soft at room temp.
220 Grams (1 cup) Granulated Sugar
139 Grams (1/2 heaping cup) Sour Cream or Greek Yogurt
77 Grams (1/3 Cup) Heavy Cream
1 Tablespoon Vanilla Extract
2 Vanilla Bean Pods (cut in half and the caviar extracted with a knife)
1 Tablespoon Lemon Zest
3 Large Eggs, at room temp.
270 Grams (2 Cups) Blueberries
1 Lemons Zest
3 Tablespoons Granulated Sugar
1 Teaspoon Cornstarch
1 Lemons Juice
8.4 ounces (1 Cup) Heavy Whipping Cream
1 Teaspoon Vanilla Extract
1 Teaspoon Dry Milk Powder
Grease a 9 inch springform pan, set aside. Preheat oven to 325F. In a food processor, crush the pecans till they become a lumpy flour then add the graham crackers mixing until a fine crumb. Add melted butter and press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, vanilla extract, vanilla bean caviar and lemon zest mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
Bake for 70 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
In a medium saucepan over medium-low heat cook blueberries and granulated sugar and lemon zest. In a small bowl mix lemon juice and cornstarch together then pour into saucepan. Mix everything together, after 5 minutes of cooking take off of heat and pour into container, store in fridge until ready to use.
When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then pour the cooled blueberry sauce in the middle of the cheesecake. To serve use a hot clean knife cut slices of cheesecake. Store in fridge.
In a medium bowl combine flour, baking powder and salt. Set aside.
In bowl of an electric mixer combine sugar and butter for 3-4 minutes. Add in eggs one at a time. Mix in lemon rind and juice. Fold in dry mixture. Then fold in greek yogurt, then gently fold in blueberries. I like to reserve a few blueberries and press them into the top of the cake.
Bake for 55-60 minutes or until toothpick comes out clean.
While cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon rind, and splash of milk. Drizzle on top of cake. Store cake in an air tight container in fridge.
I am not really a muffin person. For breakfast I would much rather have a danish or french toast. But as of late I was craving a muffin. Weird? I though so. But I needed to get rid of this craving.
One night last week I was thinking of muffins- blueberry, strawberry, chocolate. The options seemed endless. And since I have no self control when it comes to baking I just HAD to bake some muffins up. Even if it was 10pm already. Strawberry Blueberry Muffins with a yummy streusel topping would be made. So they were midnight snacks and breakfast for me 🙂 I likey! 🙂
Bursting with strawberries and blueberries these were fabulous. So moist and dense and full of fruit. Not over sweet. Perfect fo any time of day. I definitely could pop a few of these throughout the day 😉
Preheat oven to 400F and line a muffin/cupcake liner with liners. Set aside.
In a large bowl combine flour, baking powder and salt. Set aside.
In a bowl combine butter, milk, greek yogurt, egg and vanilla extract. Mix wet ingredients into the dry ingredients. Fold in strawberries and blueberries. Scoop batter into prepared muffin pan and fill 2/3rds of the weigh.
In a small bowl combine flour, cinnamon and brown sugar. Rub butter into mixture. Sprinkle on top of batter. Bake for 18 minutes or until toothpick comes out clean.