Lemon Blueberry Cheesecake Pies
Votes: 1
Time: 4 hours.
Complexity: easily
Quantity: 10 cakes
Complexity: easily
Quantity: 10 cakes
This delicious and delicate lemon cheesecake, made with cream cheese frosting, is baked on a crumbly crust of crushed graham crackers mixed with butter and cinnamon. For a vibrant citrus flavor, the filling is infused with both lemon juice and zest. A juicy blueberry topping perfectly complements the flavor and velvety texture of the cheesecake. Bake it in a square pan and refrigerate until the filling is completely set. Before serving, slice into cakes and arrange them beautifully on a serving tray, dusting them with powdered sugar.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Warp
- Butter to grease the pan
- 2 tablespoons of sugar
- 1/8 tsp ground cinnamon
- 9 graham crackers
- 55 g butter, melted
Filling
- 450 g cream cheese, room temperature
- 2 eggs
- Juice and zest of 2 lemons
- About 0.5 cups of sugar
- 1.5 cups fresh blueberries
- Powdered sugar to sprinkle on the dessert
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Recipes with similar ingredients: butter, sugar, cinnamon, crackers, curd cheese, eggs, lemon, blueberry, powdered sugar
Cooking the dish according to the recipe:
- Preheat oven to 160°C.
- Grease the bottom of a 22x22cm baking dish. Then line it with parchment paper, pressing it into the corners. In a food processor, combine the sugar, cinnamon, and graham crackers until they resemble breadcrumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the prepared dish and press down gently with the base of a glass. Bake for 12 minutes, or until golden brown. Set the finished cake aside to cool.
- Add the cream cheese, eggs, lemon zest, lemon juice, and sugar to a food processor and pulse until thoroughly combined. The mixture should be smooth. Spread it over the cooled crust, then top with the blueberries. They will sink slightly into the cheesecake, but should still be visible. As they bake, the berries will sink a little more and some will pop.
- Bake in the oven for 35 minutes, until just the center of the cheesecake is slightly jiggly. Remove from the oven and let cool completely, then refrigerate for at least 3 hours. Once the cheesecake has set, remove it from the pan by pulling the parchment paper and cut into 10 rectangular cakes. Dust with powdered sugar.
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