Amazing baked blueberry cheesecake with lemon curd and condensed milk, this must be one of the best cheesecakes I’ve ever made.




Blueberry Curd


  1. Preheat the oven to 375 F, and liberally butter a 9″ springform pan.
  2. In a food processor, blend the crackers until fully ground. Add the ¼ cup sugar, 2 tsp lemon zest, plus salt, and pulse to combine. Add the melted butter, blend to combine.
  3. Press the graham cracker mixture into the prepared pan and halfway up the sides. Bake for 12-14 minutes, or until golden-brown.
  4. When the crust is done, remove from the oven and reduce oven temperature to 325 F.
  5. In a stand-mixer, cream the cream cheese until very smooth.
  6. Add the sugar, remaining 2 Tbsp lemon zest, lemon juice, and vanilla. Blend again until very smooth.
  7. Add the sour cream and whipping cream, blend until smooth, then the eggs, one at a time, mixing until incorporated.
  1. Fold 2/3 cup of fresh blueberries into the batter, then pour into the prepared crust.
  2. Bake for 75-85 minutes, until the edges are set and the center is still slightly jiggly.
  3. While the cheesecake is baking, prepare the blueberry curd:in a saucepan over medium heat, cook the blueberries and water together until the blueberries are very soft and explode easily when pressed. Remove from heat and press through a fine sieve. Combine the juice with the remaining curd ingredients, and return to the saucepan over medium heat. Whisk constantly until the mixture thickens enough to coat the back of a spoon. Remove from heat and transfer to a clean bowl. Press a piece of plastic over the surface of the curd, to prevent a skin from forming. Refrigerate.
  4. Let the cake cool for two hours at room temperature before spreading the curd in an even layer over the top of the cake. Refrigerate overnight.




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