Lemon Blueberry Cheekie
Creamy, crunchy, luscious and decadent: this lemon blueberry crumble cheekie is a zesty lemon white chocolate cookie topped with a lemon white choc cheesecake, fresh blueberries and a brown sugar streusel ♡
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This one’s a lemon blueberry crumble cheekie made with a lemon white chocolate cookie base that’s bright and zesty with fresh lemon juice and zest. On top of that sits a smooth lemon white chocolate cheesecake, rich from melted white chocolate yet tangy from the lemon. It’s finished with a layer of juicy fresh blueberries and a brown sugar streusel that bakes up crunchy and caramelised so you get bright, rich, creamy, juicy, tangy and crispy in every single bite and it’s just so, so good!
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Little Things That Matter
- Use lots of lemon zest: Massage lemon zest with sugar to release all of it's oils. When baked, the zest turns chewy and adds a lovely, satisfying texture!
- Do not overmix the cookie dough: Mix just until the dough comes together. Overmixing will make the base turn dense instead of soft and chewy.
- Chill the cookie base before adding the cheesecake batter: Once the cookie dough is pressed in, refrigerate the baking tin while you make the cheesecake batter. This helps the dough firm up slightly so it’s easier to spread and smoothen evenly.
- Use room temperature ingredients: This is a very important to achieve a lump free, smooth cheesecake batter. Cold ingredients will make the mixture gritty resulting in a not so smooth cheesecake.
- Tap the tin before baking: After pouring in the cheesecake batter, gently tap the baking tin on the counter to release any air bubbles. This helps the cheesecake bake more evenly and gives a smooth top.
- Do not overbake: The top should be beautifully golden browned and the centre slightly jiggly when you take it out. It will continue to set as it cools. Overbaking will dry it out and make the texture more crumbly.
- Cool completely, then chill: Let the cheesecake cool fully at room temperature, then refrigerate it for at least an hour. This helps the cookie base firm up and gives you neat slices when cutting.
- Use a hot knife for clean slices: Heat your knife directly over a gas flame or dip it in boiling water and wipe dry before slicing. This helps cut smoothly through both the cheesecake and cookie crust.
Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
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Lemon Blueberry Cheekie
servings
6
prep time
20 min
cook time
15 min
Ingredients
Cookie Dough
- 1 tbsp (13 g) white sugar
- 1 tbsp (13 g) brown sugar
- zest of 1 lemon
- 1 tbsp (15 g) lemon juice
- ½ tsp (2 g) vanilla extract
- 2 tbsp (30 g) melted butter
- ⅓ cup (40 g) all purpose flour
- 1 tsp (3 g) cornstarch
- ⅛ tsp (0.5 g) baking soda
- 2 tbsp (30 g) white chocolate chips
Cheesecake Batter
- ½ cup (120 g) cream cheese
- ¼ cup + 2 tbsp (90 g) fresh cream
- ¼ cup (60 g) condensed milk
- ½ tsp (2 g) vanilla extract
- 2 tbsp (30 g) white chocolate, melted
- 1½ tbsp (20 g) lemon juice
- 1½ tsp (7 g) tapioca starch or cornstarch
Fruit
- 100g fresh blueberries
Streusel
- 1 tbsp (13 g) brown sugar
- 2 tbsp (16 g) all purpose flour
- 1 tbsp butter (15 g), melted
Equipment
Instructions:
- For the cookie dough: Massage together white and brown sugar with lemon zest till the sugar turns slighty oily and smells fragrant. Squeeze in some lemon juice, add vanilla and melted butter and mix till well combined.
- Fold in all purpose flour, cornstarch and baking soda, don't overmix. Add white chocolate chips and fold those in.
- Line a baking tin with parchment paper and add the cookie dough. Press it in evenly across the bottom, smooth it out as evenly as possible and then place the tin in the fridge while you make the cheesecake batter.
- For the cheesecake: In a mixing bowl, combine softened, room temperature cream cheese and fresh cream. Whisk till the mixture is smooth and lump free. This step helps loosen the cream cheese properly and makes sure there are no lumps in the batter.
- Add sweetened condensed milk, melted white chocolate, lemon juice and vanilla extract and mix till fully combined and smooth. Sift in the tapioca starch, give it all a good whisk and the batter should be slightly thick but still pourable.
- For the streusel: In a bowl, combine all purpose flour, brown sugar and melted butter. Mix with a spoon to get a mixture that has the texture of wet sand.
- Pour the cheesecake batter into the cookie dough lined tin, smooth out the top, top with lots of fresh blueberries, the streusel and tap the tin on the counter a few times to get rid of any air bubbles.
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Bake till the top is beautifully brown and the centre is still slightly wobbly, I like to bake in 2 smaller tins which cuts down the baking time:
• Oven: Preheat to 220°C. Bake at 220°C for 15 minutes, then reduce to 180°C and bake for another 5-6 minutes.
• Airfryer: Preheat at 200°C for 5 minutes. Airfry at 200°C for 8 minutes, then reduce to 175°C and airfry for another 4-5 minutes. - Let the cheesecake cool completely. Ideally, refrigerate it for at least an hour after it has cooled down so the cheesecake is fully set. Once chilled, slice it using a hot knife.
Recipe Video
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Loved it and it was sooo easyyyy!!!
Please give more detailed instructions or make full length recipe videos
