Dorie Greenspan’s cheesecake is topped with glossy lemon curd and the first local blueberries of the season.
This lemon curd cheesecake with fresh blueberries is Andrew’s spectacular way of welcoming the first local fruit of summer. Inspired by Dorie Greenspan, it combines a citrus-scented cheesecake, a ginger-spiced graham-cracker crust and a glossy crown of homemade lemon curd.
There is a moment every summer when the first local fruit finally appears. Here, it belongs to the blueberries.
Our farmers’ market already offers corn and vegetables from nearby farms, but the local tomatoes are not quite ready. Nor are the peaches, plums and melons. For now, blueberries have the stage to themselves.
They are a fitting opening act: dusky blue, sweet but not cloying, with gentle acidity and a satisfying little snap. A good local blueberry tastes both wild and polished—equally suited to being eaten by the handful or scattered over an extravagant cheesecake.
Andrew chose extravagance.
A Lemon Curd Cheesecake Inspired by Dorie Greenspan
Anyone who loves to bake really should own Dorie’s Anytime Cakes. All you have to do is click on the cover ..
Anyone who loves to bake should own Dorie’s Anytime Cakes. Andrew found his inspiration in Dorie Greenspan’s wonderfully rich “Beach-Vibe Tropical Cheesecake.” We may question the name, but certainly not the cake.
Its citrus-scented filling sits inside a tall graham-cracker crust seasoned with cinnamon and ginger. A brilliant layer of homemade lemon curd covers the cheesecake, finished with fresh local blueberries arranged in a loose crescent.
Why Lemon Curd and Blueberries Work So Beautifully
The combination is exceptionally well balanced. The lemon curd cuts through the richness of the cheesecake, while the blueberries bring freshness, gentle acidity and the unmistakable flavor of this particular moment in summer.
Some cakes mark birthdays. This one marks the season.
How to Make Lemon Curd Cheesecake with Blueberries
This cheesecake takes time, but most of it is devoted to baking, cooling and chilling. Prepare both the cheesecake and lemon curd the day before serving, then spread the cold curd over the cake and add the fresh blueberries shortly before bringing it to the table.
Finely grated zest of 1 lemon, 1 lime and 1 clementine
1½ pounds (680 grams) cream cheese, at room temperature
2 tablespoons juice squeezed from the citrus
2½ teaspoons pure vanilla extract
3 large eggs, at room temperature
1 cup (240 grams) full-fat sour cream, at room temperature
For the lemon curd:
1¼ cups (250 grams) sugar
Finely grated zest of 4 to 6 lemons
¾ cup (180 milliliters) fresh lemon juice
3 large eggs
1 large egg yolk
1 tablespoon light corn syrup
8 tablespoons (4 ounces/113 grams) unsalted butter, cut into pieces
To finish:
Fresh local blueberries
Directions
Step 1Make the crust
Step 2Butter a 9-inch springform pan. Wrap the outside tightly in a double layer of aluminum foil to prevent water from entering during baking.
Step 3Combine the graham-cracker crumbs, sugar, cinnamon, ginger and salt. Add the melted butter and mix until evenly moistened. Press firmly over the bottom and about halfway up the sides of the pan. Freeze while the oven heats.
Step 4Center a rack in the oven and preheat to 350°F. Set the springform inside a roasting pan large enough to hold it comfortably. Bake the crust for 10 minutes, then remove the springform and cool it on a rack. Keep the roasting pan nearby and reduce the oven temperature to 325°F.
Step 5Make the filling
Step 6Bring a kettle or large pot of water to a boil for the water bath.
Step 7Using a stand mixer fitted with the paddle—or a hand mixer and large bowl—combine the sugar, ginger, cinnamon and salt. Rub in the citrus zest with your fingers until the sugar is fragrant and moist.
Step 8Add the cream cheese and beat on low for about 2 minutes, scraping the bowl frequently, until smooth. Still on low, add the citrus juice and vanilla. Beat in the eggs one at a time, mixing for about 30 seconds after each and scraping as needed. Add the sour cream and mix on the lowest speed just until incorporated. Pour the filling into the cooled crust and smooth the top.
Step 9Bake and chill
Step 10Place the springform in the roasting pan and pour in enough hot water to reach halfway up its sides. Bake at 325°F for 90 minutes without opening the oven door.
Step 11Turn off the oven, prop the door slightly ajar with a wooden spoon and leave the cheesecake in its water bath for 1 hour. Carefully remove the springform from the bath, discard the foil and cool the cake to room temperature on a rack. Cover lightly and refrigerate for at least 4 hours
Step 12 longer is better.
Step 13Make the lemon curd
Step 14Combine the sugar and lemon zest in a medium heavy-bottomed saucepan. Rub them together with your fingertips until the sugar is moist and fragrant.
Step 15Add the eggs and yolk and whisk immediately. Whisk in the corn syrup and lemon juice, then add the butter. Cook over medium heat, whisking constantly and reaching into the corners of the pan, for about 8 minutes. The curd is ready when it has visibly thickened and one or two bubbles rise to the surface and pop
Step 16 it will thicken further as it cools.
Step 17Transfer to a heatproof bowl or jar and press plastic wrap directly against the surface. Cool to room temperature, then chill thoroughly. The curd keeps airtight in the refrigerator for about 3 weeks.
Step 18Finish the cake
Step 19Run a warm knife around the edge of the chilled cheesecake before releasing the springform. Leave the cake on the pan’s base or carefully transfer it to a platter. Spread a generous layer of cold lemon curd over the top, letting it approach the irregular edge of the crust. Arrange the fresh blueberries over the curd just before serving.
Step 20The cake keeps well wrapped and away from strongly scented foods in the refrigerator for at least 4 days. The untopped cheesecake can also be frozen, then thawed overnight in the refrigerator.
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