Lemon Cheesecake with Blueberry Sauce

Lemon and chocolate desserts are two types of desserts that I love dearly. Lemon cheesecake is especially light and refreshing. Well, ‘light’ in terms of its flavor and month feel. But it still a cheesecake. To cut down the calories, I made four small lemon cheesecakes. I put the other three in the freezer and will test out different toppings later. The original recipe is using the classic lemon curd as topping. But I wanted to use up some of the frozen blueberries that I still have from last season, so I made this sauce that compliment the lemony flavor impeccably.

Recipe: Individual Lemon Cheesecake with Blueberry Sauce
Modified from Luscious Lemon Desserts by Lori Longbotham & Alison Miksch
Make four 4″ wide, 1″ tall cheesecakes

Ingredients

Crust:
1 cup graham cracker crumbs
4 Tbsp (2 oz.) unsalted butter, melted

Filling

2/3 cup sugar
2/3 Tbsp lemon zest
2 8 oz. package cream cheese, room temperature
2/3 cup sour cream (better to use full fat ones)
1-1/2 Tbsp lemon juice
2 eggs

Blueberry sauce for 1 cheesecake
A handful of fresh or frozen blueberries, approximately 1/3 to 1/2 cup
1 Tbsp sugar
2 tsp lemon juice
1 Tbsp or more water

Directions:

For the crust:

Place the rack in the middle of the oven. Preheat oven to 350F.

Stir graham cracker crumbs with melted butter. Mix well. Press crumb to the bottom of four 4″ wide non-stick spring form pans. To get a cleaner edge, use the bottom of a small spoon to press the crumbs firmly together and clean up the edges.

Bake the crust for 8 to 9 mins, or until the crust is set. Remove crust from oven and place it on the wire rack to cool.

For the filling:

Reduce oven temperature to 325F.

Boil a kettle of water to use as water bath for baking.

Process the sugar and lemon zest together in a food processor until the sugar turns yellowish and the zest is finely ground.

Using a standing mixer with the paddle attachment, beat the cream cheese in medium speed, until light and fluffy. Add the sugar-lemon mixture gradually and continue beating until smooth. Scarp down the side occasionally. Add the sour cream an lemon juice, beat until combine. Add the eggs, one at a time, and mix until fully incorporated. Don’t over beat the batter after the eggs are in.

Wrap each of the spring-form pans with foil to prevent water from the water bath to go in. Pour batter into spring-form pans and then put them in a small roasting pan or tray. Put the pan in the oven. Pour boiling water into the roasting pan until water reach halfway of the height of the spring form pans.

Bake for 35 to 40mins, until the surface of the middle part of the cake is still jiggly and the surface of the cake loss the grossiness. Don’t over bake. The internal temperature of the cake should be around 160F to 165F.

Take the cakes out from the oven and water bath and let them cool on the wire rack When they are completely cool, remove the foil. Refrigerate them for at least 8 hours or overnight.

Remove the ring of the spring-form pans. Serve it plain or with your favorite sauce or toppings.

For the blueberry sauce

Heat sugar, blueberry and water together in a small saucepan over medium-low heat, stirring occasionally, until sugar dissolved and the sauce reaches a consistency you like, about 4 to 6 mins. Mix in the lemon juice off heat. Let it cool down before serving on top of the cheesecake. Adjust the taste and consistency by varying the amount of sugar and water.