Fresh Berry Lemon Cake (Print Version)
# Ingredients:
01 -
2 tbsp lemon zest.
02 -
2 large egg yolks, at room temperature.
03 -
1/4 cup sugar for the topping (52g).
04 -
6 tbsp freshly squeezed lemon juice (90ml).
05 -
1 cup cold heavy cream (240ml).
06 -
2 1/4 cups graham cracker crumbs (302g).
07 -
1/2 cup powdered sugar (58g).
08 -
1 tsp vanilla extract.
09 -
3 large eggs, at room temperature.
10 -
1 1/2 cups fresh blueberries.
11 -
3/4 cup sour cream (173g).
12 -
2 cups blueberries for topping (277g).
13 -
1 tbsp cornstarch.
14 -
3 tbsp all-purpose flour (24g).
15 -
10 tbsp melted salted butter (140g).
16 -
24 ounces room temperature cream cheese (678g).
17 -
2 tsp water.
18 -
1 cup sugar (207g).
19 -
3 tbsp sugar for the crust (39g).
# Instructions:
01 -
Set your oven to 325°F. Combine graham cracker crumbs, sugar, and butter until mixed. Press firmly into a springform pan. Bake for 10 minutes.
02 -
Whisk together cream cheese, flour, and sugar until smooth. Add lemon zest, sour cream, and lemon juice. One at a time, mix in the eggs.
03 -
Pour the filling into the crust after gently folding in the blueberries. Carefully place the pan in a water bath.
04 -
Bake for 1 hour and 15 minutes at 300°F. Leave the oven off and closed for another 30 minutes, then open the door slightly for 30 more minutes.
05 -
Cook the blueberries with sugar, water, and cornstarch in a saucepan until thick. Let it chill in the refrigerator.
06 -
Whip the heavy cream with powdered sugar and vanilla. Top your dessert with the whipped cream, lemon slices, and the blueberry sauce.
# Notes:
01 -
Keep it covered in the fridge for 3 to 4 days.
02 -
Using ingredients at room temperature gives a smoother mix.
03 -
Letting it cool slowly helps avoid cracks.