How do you make Mary Berry lemon cheesecake?

Method. Mix the biscuits with the butter in a bowl, then press into the base of the greased and lined tin (but not up the sides). Put the mascarpone, lemon curd, and lemon juice in a bowl and beat with a spatula until smooth. Spoon onto the biscuit base and level the top.

Can you freeze Mary Berry cheesecake?

TO PREPARE AHEAD Can be made up to 24 hours ahead-decorating with raspberries and icing sugar before serving. Not suitable for freezing .

How do you thicken lemon cheesecake?

One way is to use cornstarch , which is a common thickener in many desserts. You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder.

Why did my lemon cheesecake not set?

Chill For A Longer Period In some cases, your filling just needs more time to chill . No-bake cheesecakes generally need at least 4-6 hours in the refrigerator to set properly. If your filling is still runny after that time, try chilling it for another 2-4 hours.

Why is cheesecake not suitable for freezing?

You can absolutely freeze cheesecake, whether whole or in slices. The fresher it is when you freeze it, the better the results will be. Denser types of cheesecake, like New York-style, are less prone to separation when frozen , unlike lighter, whipped cheesecakes.

What is the best way to freeze homemade cheesecake?

Place the cheesecake on a cardboard round. Wrap it well in plastic wrap, then foil . Freeze for up to 1 month for optimal flavor, 2 months is the max. Thaw in the fridge, on the counter, or in the microwave before serving.

Can you freeze cheesecake to make it last longer?

Luckily, because of its high sugar and fat content, it is possible to freeze a cheesecake without affecting its flavor . While freezing keeps the flavors of the cheesecake intact, keep in mind that the texture could have slight changes once thawed. The creamy texture can become slightly denser.

How to make lemon icing Mary Berry?

INSTRUCTIONS Sieve the icing sugar. Whisk the egg whites in a large bowl until they become frothy. Add the icing sugar to the egg whites, a spoonful at a time, and fold in. Add the lemon juice and glycerine and stir. Beat the icing until it is very stiff and white and stands up in peaks. More items...

Why is my lemon cheesecake runny?

If you've ever made cheesecake that was runny, it's very likely that low-fat ingredients are to blame . Full fat sour cream adds extra moisture and a tangy flavor to the cake. However, you can swap out the sour cream for heavy cream or even full fat Greek yogurt.

Can I use Philadelphia instead of mascarpone for cheesecake?

Yes, cream cheese makes a great substitute for mascarpone . There are two methods to substitute mascarpone: Substitute 1 cup of mascarpone with 1 cup of a cream cheese and whipping cream mixture. To make this mixture, use 1/4 cup of cream for every 8 oz.

Lemon Blueberry Cheesecake Recipe - The Gold Lining Girl (2024)

Rich, creamy, tangy lemon cheesecake with homemade blueberry compote! This Lemon Blueberry Cheesecake is made with a Lemon Oreo crust, flavored with lemon zest and lemon juice, and topped with lemon curd, candied lemon slices,and blueberry sauce! The ultimate springtime dessert!

I wanted to share this awesome Lemon Blueberry Cheesecake in time for Easter, but I didn’t get to it, and then a friend asked me what she shouldmake for Easter, and I shared this Lemon Blueberry Cheesecake recipe in advance of the post so that she could make something new.

It was helpful for me that she made it because it gave me another round of testing! I made it, based it from my tried-and-true cheesecake recipe, and loved it. I shared it with family, and they also loved it. But now I also have a friend that followed the recipe instructions, and had a successful result.

Also, she pointed out that I forgot toinclude any assembly instructions with the lemon curd or blueberry compote as toppings. Whoops! I proofread multiple times, but it’s still so helpful to have an extra set of eyes… and tastebuds!

This Lemon Blueberry Cheesecake is my latestfavorite cheesecake. I almost dare to say that it’s my favorite cheesecake of all time, but I’ve got a lot of good ones, so it would probably be too bold to say it’s my #1. However, it’s damn close to that #1 spot.

It’s so so creamy, so so tangy, and so so lemony!It has tang and zest from top to bottom.Crust – check. Cheesecake – check. Lemon curd – check. Candied lemon slices – check. Lemon, lemon, and more lemon.

The crust is made with Lemon Oreos, so you get great lemon flavor built right in. They are easy to find and aren’t a limited edition flavor. Must use them!

The lemon cheesecake filling is my favorite rich and creamy cheesecake, spiked with fresh lemon juice and lemon zest. That’s really the only extra ingredients for the cheesecake layer, but they’re all the difference. Did I mention how creamy it is? It’s almost ridiculous.

The lemon curd on top is so bright and zesty. You guys know I’m obsessed with lemon curd (any citrus curd, really), and I’ve used it in a million recipes before. It’s just the best spread. Sweet, but tangy, and a nice, silky texture.I love it.

Top the lemon cheesecake with lemon curd, and then hit it with homemade blueberry compote. Who doesn’t love the combo of lemon and blueberries? No one, that’s who.

One bite of this Lemon Blueberry Cheesecake: HELLLLLLLLO, spring! It screams spring from top to bottom.

It definitely does have quite a few components, but every single one of them is totally worth the end result. I have a ton of easy cheesecake recipes on the blog (both no-bake and traditional), but this is not necessarily one of them. It’s not difficult, but there are a few additional steps that make this cheesecake outstanding.

If you’re looking for simpler cheesecake recipes that fit with springtime, I’d recommend this Key Lime Cheesecake with Pretzel Crust, this Amaretto Pistachio Cheesecake, or this Honey Pecan Cheesecake. For no-bake options, this Cookie Butter Cheesecake with Biscoff Crust is GREAT, or theseBiscoff Cheesecake Bars.

This Lemon Blueberry Cheesecake is one to make for a special event or holiday. It’s perfect for Easter (next year??), or Mother’s Day, or a bridal shower. If you want a fancier, elevated dessert, and one that will show you made more than minimum effort, this is what you make!

Lemon Blueberry Cheesecake

Sarah @ The Gold Lining Girl

Ingredients

For lemon cookie crust:

1 - 15 oz. package Lemon Oreos
2 tbsp. sugar
6 tbsp. butter melted

For lemon cheesecake:

4 - 8 oz. packages reduced-fat cream cheese softened
1 1/4 c. sugar
4 eggs at room temperature
2 tsp. vanilla extract
juice and zest of 3 lemons
a few drops yellow food coloring optional

For lemon curd:

4 egg yolks at room temperature
zest of 2 lemons
1/3 c. fresh lemon juice
1/2 c. sugar
pinch of salt
3 tbsp. unsalted butter softened

For candied lemon slices:

3 lemons cut into 1/8th-inch thick slices, carefully remove seeds
1 c. sugar
3/4 c. water

For blueberry compote:

3 c. frozen blueberries divided
3 tbsp. water
1/2 c. sugar
1 tbsp. lemon juice
whipped cream for garnish

Instructions

For lemon cookie crust:

Place Oreos in a food processor, and pulse until fine crumbs.
In a medium bowl, combine Oreo crumbs, sugar, and butter.
Press into the bottom of a 9-inch spring form pan.
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For lemon cheesecake:

In a large mixing bowl, beat cream cheese until smooth.
Add sugar, and beat until combined.
Add eggs, one at a time, beating well after each addition.
Add vanilla, lemon juice, lemon zest, and a few drops of yellow food coloring.
Pour cheesecake batter over crust.
Bake at 325 for about 60-70 minutes, or until the edges are golden brown, and the center of the cheesecake is slightly jiggly.
Remove to a wire rack to cool completely.
Once cool, run a knife around the edges, release the sides of the springform pan, and remove cheesecake to a serving platter. Refrigerate until ready to serve.
Meanwhile, prepare lemon curd, candied lemon slices, and blueberry compote.

For lemon curd:

In a small bowl, whisk together the egg yolks, lemon zest, lemon juice, sugar and salt. Transfer to a small saucepan.
Cook the mixture over low-medium heat, stirring constantly, until it is thick enough to coat the back of a spoon, 3 to 5 minutes.
Remove from heat and add the butter. Mix until smooth.
Transfer the curd to a small jar and cover it.
Refrigerate until chilled, about 30 minutes.

For candied lemon slices:

In a large skillet over medium heat, combine sugar and water.
Cook until sugar is dissolved, stirring occasionally.
Add lemon slices in a single layer, and simmer for about 15 minutes, or until they're slightly translucent, and the rinds are soft.
Using tongs, remove lemon slices and place on a parchment paper-lined baking sheet in a single layer.
Cool completely, about 30 minutes.
Store candied lemon slices for up to 2 days in the refrigerator.

For blueberry compote:

Combine 1 1/2 c. blueberries, water, sugar, and lemon juice in a large saucepan over medium heat.
Cook for 10 minutes, stirring occasionally.
Add remaining blueberries, and cook for an additional 10 minutes, stirring occasionally.
Allow to cool - it will thicken as it cools.
Store in a sealed container in the refrigerator.

To assemble:

Pipe or spread whipped cream around edges of the cheesecake.
Spread a layer of lemon curd evenly over top of the cheesecake.
Garnish with candied lemon slices.
To serve, cut cheesecake into slices, and top with a heaping tablespoonful of blueberry compote.