My signature cheesecake, graham cracker crust, blueberry and lemon and a SECRET ingredient.
Keyword: blueberry, lemon
Skill Level: Intermediate
1/4cupfresh squeezed lemon juicejuice from 1 lemon
1/2cupmilkskim, reduced fat, full fat or almond milk
1/2cupbutterroom temperature (or spread of choice)
3/4cupsugaror a natural granulated sweetener
1 1/2cupall purpose flouror plain flour
1cuplight cream cheese room temperature
1/3cupplain 2% Greek yogurt
1/3cupnatural powdered sweeteneror powdered sugar
1heaping tablespoon all-purpose flourplain flour
2tablespoonsfresh squeezed lemon juice
Graham Cracker Crust:
1 1/2cupsgraham cracker crumbs
1/3cuppacked brown sugar
Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan with cooking oil spray and set aside.
For the Crust:
In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.
For The Cake:
In a jug, whisk the lemon juice together with the milk; set aside and allow to sour (making your very own buttermilk).
In a large bowl, beat together the butter and sugar until light and creamy. Beat in the eggs and zest until light and creamy. Beat in the 'buttermilk' (lemon juice/milk mixture).
Add the flour, baking powder and salt, mixing them first on top of the wet ingredients, before folding them in to combine the batter. Gently mix 3/4 of the blueberries through.
For The Cheesecake Mixture:
Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).
Evenly pour half of the cake batter into the prepared pan. Pour 1/3 of the cream cheese mixture over blueberry cake layer (don't swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake. Sprinkle remaining blueberries over the top.
Bake in preheated oven 65 - 70 minutes, until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Remove from the oven and allow to cool for an hour or so. Cover with foil and refrigerate for 6 hours or over night.