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
- 8oz Graham Cracker
- 3oz Pecans
- 4 oz Butter
- 1 Tablespoon Granulated Sugar
- 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.
Cinnamon Roll Cheesecake
Peppermint Chocolate Cheesecake
Pumpkin Cheesecake with Biscoff Crust
Tart lemon and juicy blueberries make this loaf cake delicious, top it with a lemon glaze and good luck putting the fork down!
Do you have a lemon tree? If you don’t go plant one now! Seriously one of the best investments. Especially here in So Cal when we have sunny weather pretty much year round.
I love being able to go pick a fresh lemon for my morning hot tea or when I feel like whipping up some lemon loaf.
Like I did here in this Blueberry Lemon Loaf.
Guys, I think this is one of my all time top 10 recipes. The lemon glaze is just drinkable and then the lemon cake. Ugh yes, I am all about it.
So were my sisters. Katherine “Literally I could have eaten the whole cake in one sitting” Lydia “Where is the rest of that cake, why would you take it away from me?!”
The loaf cake is moist, soft and the juicy blueberries add to every bite. I prefer to keep this cake in the fridge and eat it chilled. Trust me do it. So darn tasty.
My mom even found the loaf cake in the fridge and clearly there were fork marks all over it so she decided to eat some to clean it up so you couldn’t see anymore fork marks.
When someone leaves a fork inside the container you know its good because clearly every time you walk past the fridge you need a bite.
Blueberry Lemon Loaf Cake
- 1 1/2 cup ap flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/3 cup sugar
- 1 1/2 sticks unsalted butter (3/4 cup)
- 2 eggs
- 3 tbsp fresh lemon juice
- 1 heaping tbsp lemon rind
- 1/2 cup Chobani Plain Greek Yogurt
- 1 cup blueberries, fresh or frozen
- 1 1/2 cup powdered sugar, sifted
- 3 tbsp lemon juice
- 1 tsp lemon rind
- Preheat oven to 350F and grease a 9X5 loaf pan.
- 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 😉
I hope you give this easy, quick recipe a try 🙂
Strawberry Blueberry Muffins
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 stick (1/2 cup) unsalted butter, melted
- 1/2 cup milk
- 1/3 cup greek yogurt
- 1 large egg
- 1 tbsp vanilla extract
- 3/4 cup strawberries, diced
- 1/2 cup blueberries
- 1/2 cup flour
- 1 tsp cinnamon
- 1/3 cup brown sugar
- 6 tbsp butter, unsalted
- 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.
Adapted from : Damn Delicious