Loaded Lemon Blueberry Crisp Cheesecake
Loaded with sunny sweet blueberries and an oatmeal cookie topping. The perfect balance to the rich, smooth, lemon cheesecake centre.
Ingredients
- 3 bricks cream cheese softened 750 g
- ¾ cup white sugar 150 g
- 3 eggs
- Juice from one lemon
- 1 Tablespoon lemon zest or zest from ½ lemon
Crust and Topping
- 1 ½ cup all-purpose flour 225 g
- 1 ¾ cups brown sugar 350 g
- 1 cup quick cook oats 100 g
- 1 Tablespoons lemon zest or zest from ½ a lemon
- ¾ cup cold butter cut into cubes 175 g
- ¼ cup cold water 59 ml
- 2 ½ cups blueberries 475 g
Instructions
Base and Topping
- Preheat the oven to 350 ºF (180 ºC).
- In a food processor mix the flour, brown sugar, quick oats, zest.
- With the food processor on low, drop in the cold butter.
- Pour in the water until the dough just holds together. Turn of the machine. (You may need all or part of the water)
- Press half of the mixture into the bottom of a 9" spring form pan.
- Spread the other half onto a lined baking sheet.
- Bake both for 30 minutes.
- Set aside to cool.
Cake
- In the bowl of a stand mixer, or in a large bowl with beaters, beat the cream cheese, lemon juice, lemon zest, and sugar until smooth.
- Beat in the eggs, one at a time. Scrape down the sides of the bowl in between each addition.
- Pour over top of the cooled crust.
- Arrange the fruit on top of the cream cheese mixture.
- Bake for 60 -70 minutes or until the centre is just set, it may have a slight wiggle to it.
- Break up the crust on the cookie sheet.
- Arrange this as a topping on top of the fruit.
- Allow to cool to room temperature.
- Run a knife around the inside of the cake ring before releasing it.
- For best results chill overnight.