Triple Cheese Lemon Blueberry Cheesecake

Is a sudden obsession with cheesecake baking a good thing? I mean, it’s not as if cheesecakes were the healthiest desserts on earth. On the other hand, when they are well done, they are amongst the most delicious desserts on earth. Or I think so anyway. As mine has a homemade jam on top made with blueberries, and blueberries are fruit, that is an excuse for eating fruit. Right? Also, I’m sure we can all think of worse obsessions in life. I won’t name any of them.

Blueberry-lemon-triple-cheesecake

Just one week ago I decided to venture out of my absurd afraid of making cheesecakes zone, and actually make one. Typical of me, I did not religiously follow any one single recipe. I browsed through my Cheesecakes comme à New York cookbook and  went through some of my favourite baking blogs, with notable mentions to Jessica’s no bake cheesecakes in What Jessica Baked Next, and Rosa’s cheesecakes in Pemberly Cup & Cakes. I opted for a yes bake cheesecake at the end. With so much inspiration to choose from, I thought I would try to make a sort of simple cheesecake to begin with. My own invention which would be a mish mash of many of the recipes I read that day, and which would later be modified again because it was Sunday afternoon, and as I ventured out to look for some of the ingredients I was missing, they would indeed still be missing – because it was Sunday afternoon – so I had to do a bit more re-invention.

It’s strange how our fears freeze us. I had guessed that I would have to go through a lengthy process of recipe development before making a decent cheesecake. I envisioned having to force feed the Papaya Pieces household & friends with runny liquid, dodgy tasting cheesecake for about four attempts before landing on a good one. But no! I’m still blowing kisses to my own cheeks for making the most marvellous cheesecake in the first attempt. And I am actually a modest person. The first attempt was last weeks. I, cough cough, did not make photos of it. But I decided to make another one last night, yes, in so little time, just so that I could photograph it and put it into this blog, so that I could look it up if I ever wanted to make it again. Here it is.

mascarpone-blueberry-cheesecake

mascarpone-blueberry-cheesecake-recipe

Triple Cheese Lemon and Blueberry Cheesecake Recipe

The three cheeses in this cheesecake are Mascarpone, Mató and Philadelphia cheese. I initially wanted to use Ricotta instead of Mató, but couldn’t find any last Sunday afternoon. You can use Ricotta cheese instead, as I’m sure Mató might be quite tricky to find outside of Spain.

Last week’s cheesecake featured raspberry jam but I decided to make blueberry jam this time. If you’re going to make some jam just for the cheesecake, like I did, then I would recommend using a naturally pectin rich berry, such as raspberries, blackberries or blueberries, so that the jam making process is fast.

With regards to the cheesecake crust, I decided not to crush biscuits. I just made my own crumbly type of pie/tart crust.

Ingredients for the crust

2 cups flour, 220gr butter, 1/4 cup sugar, 1/4 teaspoon baking powder, 1 pinch salt, 1/4 glass cold water

Ingredients for the triple cheese filling

200gr Mascarpone cheese, 250gr Mató cheese, 200gr Philadelphia cheese, 1 cup sugar, 1/4 teaspoon vanilla, 1 pinch salt, 3 tablespoons flour, juice of 1 lemon, 3 eggs

Ingredients for the blueberry jam

125gr blueberries, 1/4 water, 3 tablespoons sugar, 1 teaspoon butter

mascarpone-mato-cheesecake-recipe

Preheat the oven to 180ºC. Grease a baking tin. The baking tin should be a springform or removable bottom type.

Prepare the crust first. Mix the flour, sugar, salt and baking powder in a mixing bowl. Add the butter, cut into cubes. Mix / knead altogether, until the mixture becomes approximately pea sized grains. Add the water and continue kneading until it becomes a neat mass that you can easily shape out into a ball. Bring it to the baking tin and spread out to cover the whole base of the tin. Bake in the oven for about 10 minutes.

While the crust is baking, make the cheese filling. Add all of the ingredients, except for the eggs, into a large mixing bowl and mix with an electric mixer. Finally add the eggs and mix again. Once it has become a homogenous creamy mixture, remove the baking tin from the oven and pour over the crust. Lower the heat in the oven to 165ºC. Bake for 70-75 minutes.

Don’t worry if the cheesecake gets a bit cracked on top, you’ll be hiding the cheesequake with some jam anyway.

Meanwhile make the blueberry jam. Wash the blueberries. Add all of the ingredients into a small pot. Cook on the stove on medium heat, stirring continuously until it becomes a thicker jam texture.

Once the cheese cake is cooked and cooled down, spread the jam onto the cheesecake. To avoid jam spillages like the one you can see next photo, make sure both the cheesecake and jam have cooled down before spreading on the jam.

Patience is the key.

My plans for my next cheesecake is to make an Oreo cheesecake. What do you think? Any suggestions?

 

31 Comments

  1. apuginthekitchen 2015-11-29 at 19:55

    Sofia that cheesecake is gorgeous, I have never heard of Mato cheese. I have to look that up. this is luscious and lovely and I want a piece. It’s beautiful.

    Reply
    1. Sofia 2015-11-29 at 20:13

      HI Suzanne, Mató cheese is like the Spanish equivalent to Ricotta. I find it to be a bit smoother in both taste and texture. It’s great as a dessert with some walnuts and honey drizzled on top, yum!

      Reply
      1. apuginthekitchen 2015-11-29 at 20:15

        I love ricotta my Mom makes a Italian ricotta cheesecake that is so good. I like it in a bowl with poached fruit and nuts it’s so good! Beautiful cheesecake!!

        Reply
        1. Sofia 2015-11-29 at 20:29

          That sounds so beautiful! I do want to make a proper ricotta cheesecake one day too.

          Reply
  2. Jess @ What Jessica Baked Next 2015-11-29 at 20:24

    This cheesecake is gorgeous, Sofia! I love the delicious lemon and blueberry flavour – one of my favourite flavour combos! Thank you for the mention – glad you’re enjoying my no-bake cheesecake recipes! 🙂 The Mató cheese sounds great – I’ll definitely have to try and get my hands on some of that! I’m looking forward to seeing your Oreo cheesecake now! x

    Reply
    1. Sofia 2015-11-29 at 20:30

      No problems Jessica! Your cheesecakes and lots of other cakes are a huge source of inspiration for me and I bet for many more people around the world (I know that 😉 ). xx

      Reply
  3. missemzyy 2015-11-29 at 23:33

    Your cheesecake looks amazing!! Will have to give it a go! I also need to find a place that sells Mato cheese! Yum!!

    Reply
    1. Sofia 2015-11-30 at 08:13

      Thank so much Emma! I’m sure Ricotta will do the trick in place of Mató. Have a great week!

      Reply
  4. Saskia (1=2) 2015-11-30 at 01:45

    Oh man that looks good Sofia. Baked cheesecake is my no.1 favourite dessert, and I’m always drawn to a recipe post with ‘triple’ and ‘cheese’ in the title. Haven’t heard of Mató cheese, but always happy to explore the cheese stall at our local market 🙂

    Reply
    1. Sofia 2015-11-30 at 08:17

      Hehehe you make me giggle, me too whether sweet or savoury, anything with triple and cheese in it is bound to be great 🙂 Mató is very similar to Ricotta, so Ricotta is a good replacement. I’ve never seen Mató outside of Spain you see… xx

      Reply
  5. Guillermina Bósquez Stover 2015-11-30 at 02:38

    You did great, Sofia! I must try this cheesecake. My son has a birthday in January, he’ll be 36, and I always fix whatever meal he wants (as I do my husband), including dessert. He had already asked for cheesecake! I have baked 2 types of cheesecakes; 1 with ricotta and cream cheese; and the other one with, get this, tofu. Yes, tofu! It was delicious…

    Reply
    1. Sofia 2015-11-30 at 08:19

      What, with tofu? Wow! I sometimes make chicken burgers with tofu, so perhaps a lot of the times we (as in the entire world population) undermine the power of tofu, lol. Ohh a ricotta cheesecake is something I want to make one day. He’s got good taste in requesting a cheesecake 😉

      Reply
  6. Patty Nguyen 2015-11-30 at 03:07

    Your cheesecake looks delicious! I’m picturing you blowing yourself kisses and laughed out loud. I can’t wait to make this. But I know it won’t be as good without your Mato cheese. *grumble*

    Reply
    1. Sofia 2015-11-30 at 08:20

      Em, that doesn’t sound very modest of me, right? hehe. I’m sure Ricotta cheese would work out just as well in place of Mató chesse! xxx

      Reply
  7. Mabel Kwong 2015-11-30 at 05:05

    That looks like an amazing cheesecake. I hope those berries were sweet. Wouldn’t want to eat a sour cheesecake…you know I don’t like sour 😉 Such a good job and glad to hear it wasn’t runny. I have yet to eat a cheese cake that is runny or watery *shudder*

    Reply
    1. Sofia 2015-11-30 at 08:21

      Oh the whole this was sweet as a whole. I could even say to put in a little less sugar and it would still be sweet. Have a great week Mabel!

      Reply
  8. Bunny Eats Design 2015-11-30 at 17:59

    Marvelous! Week done on conquering this one. I have made no bake cheesecake a couple of tunes but never tried baking a cheesecake. Looks gorgeous. I would count it as a serving or two of fruit.😀

    Reply
    1. Sofia 2015-12-01 at 09:13

      You should try making a baked cheesecake too then! Haha I see we’re on the same wavelength, yes this is like a serving or two of fruit 🙂

      Reply
  9. Dalo 2013 2015-12-01 at 02:50

    Looks delicious and healthy: blueberries as fruit and cheese for protein…and whole wheat flour for the crust. Wish you a great week ahead. 🙂

    Reply
    1. Sofia 2015-12-01 at 09:15

      I’m so happy to see you understand how healthy and nutritious this is 😀

      Reply
  10. Mitzie Mee 2015-12-01 at 11:59

    I love cheesecake, but I’ve never dared to make one myself except for the no-bake, cheat-versions:) Your cheesecake looks absolutely perfect, so that cheesecake cookbook sounds like a good investment:)

    Reply
    1. Sofia 2015-12-01 at 12:23

      That cheesecake cookbook is a great investment even if only to drool at the beautiful pages once in a while! 😉

      Reply
  11. Amanda | What's Cooking 2015-12-01 at 20:34

    This is beautiful and I’m so glad that your fears didn’t come true. I really can’t get over how perfect this is and I love the last photo! Blueberries are my absolute favorite. I would love this!

    Reply
    1. Sofia 2015-12-07 at 17:56

      I can’t believe I never made cheesecake till recently. I’ve had cheesecake overdose since then… You should try making it Amanda 🙂

      Reply
    1. Sofia 2015-12-07 at 17:56

      I highly recommend starting! 🙂

      Reply
  12. Kiss & Make-up 2015-12-06 at 16:35

    Oh my gosh, get in mah belleeeeh! That looks delicious.

    Reply
    1. Sofia 2015-12-07 at 17:56

      You should try making some! xx

      Reply
  13. Karen 2015-12-10 at 17:51

    Your inventiveness paid off in a big way. That cheesecake is beautiful and I’m sure is as delicious as it looks.

    Reply
  14. Sophie33 2016-03-07 at 15:03

    Waw, what a fabulous huge large appetizing special cheesecake,…All home-made & that is the best,; ooh yay!

    On my list to try this week! Yum!

    Reply

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