Blueberry Cheesecake With Raspberry Curd Recipe

Name: Blueberry Cheesecake With Raspberry Curd
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups shortbread, crumbs; 5 tablespoons unsalted butter, melted; 3 (8 ounce) packages cream cheese, at room temperature; ¾ cup sugar; 3 large eggs; 1 large egg yolk; ½ cup whipping cream; 1 tablespoon finely grated lemon zest; ¼ cup fresh lemon juice; 2 tablespoons all-purpose flour; 1 tablespoon pure vanilla extract; ¼ teaspoon salt; 1 pint ripe blueberries, picked over (preferably tiny wild blueberries); 1 cup raspberry curds (Luscious Raspberry Curd)

Servings: persons

1 ¾ cups shortbread, crumbs
5 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, at room temperature
¾ cup sugar
3 large eggs
1 large egg yolk
½ cup whipping cream
1 tablespoon finely grated lemon zest
¼ cup fresh lemon juice
2 tablespoons all-purpose flour
1 tablespoon pure vanilla extract
¼ teaspoon salt
1 pint ripe blueberries, picked over (preferably tiny wild blueberries)
1 cup raspberry curds (Luscious Raspberry Curd)

1
Make the crust: butter a 9-inch springform pan; stir together the crumbs and melted butter in a bowl; press into the bottom and up the sides of the pan; refrigerate until firm.
2
Preheat the oven to 450.
3
Make the filling: Beat together the cream cheese and sugar with an electric mixer on med-high speed in a large deep bowl until light and fluffy.
4
Beat in the eggs and yolk one at a time, beating well after each addition.
5
Beat in the cream, zest, lemon juice, flour, vanilla, and salt until blended.
6
Gently fold in the blueberries; transfer the filling to the crust and place the pan on a baking sheet.
7
Bake for 15 minutes; decrease oven temperature to 200 and bake 1 hour longer; turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 45 minutes.
8
Transfer the cheesecake to a wire rack and cool to room temperature; wrap tightly and refrigerate until thoroughly chilled, at least 8 hours or overnight.
9
Spread the raspberry curd over the top of the cheesecake; refrigerate about 30 minutes until the curd is set.
10
To serve, run a table knife around the inside of the pan; remove the pan side, and cut into wedges.

831

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ¾ cups shortbread, crumbs, 5 tablespoons unsalted butter, melted, 3 (8 ounce) packages cream cheese, at room temperature, ¾ cup sugar, and more.

Yes, Blueberry Cheesecake With Raspberry Curd falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Cheesecake With Raspberry Curd

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