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Ah cheesecake – it can be so right, or go so wrong! This was our first foray into homemade cheesecake, and I think it was a great success!
I had a coworker moving departments, so we decided to throw him a farewell potluck. This is the dessert I brought. I had to make sure to bring home a piece for my wife, because she said she’d kill me if I didn’t. Luckily I was able to bring back a slice for her to try.
Everyone loved this flavor combination! You can’t go wrong with blueberries and lemon, and this cheesecake is proof! The crust also contains a surprising ingredient that shows this desserts deep Southern roots – corn meal. I’ve been seeing blueberry and sweet corn dessert recipes pop up here and there, and this is a tasty trend I can definitely get behind!
Ingredients
- 1/3 cup butter
- 32 oz cream cheese
- 8 oz mascarpone cheese
- 2 eggs, lightly beaten
- 2 1/4 cups granulated sugar, divided
- 1/2 cup all purpose flour
- 1/2 cup yellow cornmeal
- 1/8 tsp salt
- Zest of 2 medium lemons
- 6 tbs lemon juice, divided *
- 3 cups blueberries, divided
- 1 tbs water
Instructions
- Place butter, cream cheese, mascarpone cheese, and eggs on counter at room temperature for at least 30 minutes. Meanwhile, preheat oven to 350 degrees Fahrenheit. Wrap a double layer of tin foil around the bottom and outer sides of a 9 inch springform pan to form a watertight seal. Lightly grease the bottom of the pan. Set pan aside.
- To make the crust, beat butter with an electric mixer on medium to high speed for 30 seconds in a medium bowl. Add 1/4 cup sugar and beat until fully combined. Add flour, cornmeal, and salt. Beat together ingredients until crumbly. Press the mixture into the bottom of the springform pan, making as even and flat as possible. Bake for 20 minutes.
- Reduce oven temperature to 325 degrees Fahrenheit.
- While crust is baking, in a large mixing bowl combine cream cheese, mascarpone cheese, and 1 1/2 cups sugar. Beat on medium-high speed until smooth. Add beaten eggs, lemon zest, and 3 tablespoons of lemon juice to the cheese mixture, beating on low speed until just combined.
- Pour cheese mixture over baked crust, spreading evenly. Place the foil-wrapped springform pan into a roasting pan. Pour hot water into the roasting pan until water reaches about halfway up the side of the springform pan.
- Bake for 1 hour to 1 1/2 hours or until 2 inch area around the outside edge appears set and the center appears nearly set when shaken.
- Remove springform pan from water. Cook in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen edges of cheesecake from sides of pan.
- Allow cheesecake to cool completely on the rack. Once cooled, remove foil from pan, cover, and place in refrigerator. Chill for at least 6 hours, preferably overnight.
- For blueberry topping, combine 2 cups of blueberries, 1/2 cup sugar, 3 tablespoons lemon juice, and water in a medium saucepan. Cook and stir until mixture begins boiling. Boil gently, uncovered, for 15 – 20 minutes or until slightly thickened. Stir in remaining blueberries. Cook for 2 more minutes. Remove pan from heat and allow mixture to cool. Cover and chill until ready to serve.
- To serve, remove sides from springform pan. Slice cheesecake, and spoon blueberry topping over each slice.
Notes
*3 tablespoons of lemon juice is about 1 medium lemon, juiced. Yield will vary by lemon.
Need a dessert, but you’re looking something a little less intense? Check out these sweet recipes!
