# @charmerkitchen on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/CahrRVvrUsc
- **Gondola URL:** https://gondola.cc/posts/26345917-charmerkitchen-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/4dd0051f7e.jpg
- **Posted:** 2022-02-28T15:38:34.000+00:00
- **Account Owner:** Esra Mese (@charmerkitchen) — https://gondola.cc/charmerkitchen

## Caption

Spring is almost here🌿💜

Lemon Blueberry Cheesecake  For the crust:
- 12 whole graham cracker rectangles (6 ounces)
- 5 tablespoons unsalted butter

For the Batter
- 4 x 8-ounce packages cream cheese, room temperature
- 1 cup granulated sugar
- 3/4 cup heavy whipping cream
- 4 tbsp corn starch
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- Zest of 1 lemon
- Freshly squeezed 1 lemon juice
-1 cup fresh blueberries 

Topping
2 cups fresh or frozen blueberries 
1/2 cup sugar
2 tbsp water
1 tbsp corn starch
2 tbsp lemon juice
 

Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. Bake for 10 min. Cool on a wire rack. Reduce the heat to 300 F.

Using a food processor, pulse the graham crackers into crumbs. In a small bowl, mix cracker crumbs and butter; press on the bottom of prepared pan.

For filling: in a large bowl, beat cream cheese and sugar until smoothed with spatula. Add heavy whipping cream and eggs; beat until well blended. Add the rest of ingredients and mix. Pour into crust. Place springform pan in a larger pan; add 1 in. of hot water to larger pan. Bake 55 minutes or until center is just set and top appears dull. Turn off the oven heat, leave the door just a little open (put a wooden spoon for spacing to air flow) and leave the cake to rest in the oven for 45 minutes. Otherwise, cheesecake can crack with sudden heat change.

Meanwhile, in a large saucepan, mix corn starch, sugar and water and then add blueberries . Cook, uncovered, over medium heat until berries pop, about 12-15 minutes. Add lemon juice.

Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 2 hours. Pour topping over cheesecake. Refrigerate cheesecake overnight, covering when completely cooled. Remove rim from pan.
#blueberrycheesecake

## Stats

- **Views:** 0
- **Likes:** 22,376
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- **Comments:** 208

## Tags

blueberrycheesecake

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