New York Style Cheesecake With Lemon Curd Fresh Blueberries Filling: preheat oven to 500 degrees. combine the softened cream cheese and sugar and place in the bowl of an electric mixer, with the paddle attachment. beat on medium speed for about 3 to 4 minutes, or until smooth and creamy. scrape down the sides and bottom of the bowl and paddle with a rubber spatula. Mix the cream cheese, sweetened condensed milk, curd, eggs, cornstarch, lemon juice, and sugar. pour the mixture into the springform over the pre baked base. (2) add dollops of the pureed blueberries on top. (3) marble with the help of a fork or a knife. (4).
New York Style Cheesecake With Lemon Curd Fresh Blueberries Lower the speed, and then add the eggs, sour cream, vanilla, lemon zest, lemon juice, and 2 tablespoons of flour to the cream cheese mixture. mix until the batter is well combined. then spread the mixture into the crust. blueberries: in a separate bowl, toss together the blueberries and flour. sprinkle the coated blueberries over the cheesecake. 16. while the cheesecake cools, make the topping. combine the sugar, cornstarch and water in a medium sized saucepan over medium heat and stir to combine. heat until the mixture is wet and the sugar begins to melt. 17. add the blueberries and stir to coat with the sugar mixture. 18. Preheat the oven to 350 o f (180 o c) and prepare a 9 inch springform pan. pulse graham crackers in a food processor until crushed into fine crumbs. add melted butter and sugar and pulse to combine. press the crumb mixture into the bottom and slightly up the side of the pan, about 1 inch, forming a thick crust. Turn the oven off and let the cheesecake cool in the oven for 1 hour then take out of the roasting pan and let cool on the counter for 45 minutes to an hour. finally, wrap with plastic wrap and chill in the fridge for at least 6 hours or overnight.
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