Blueberry swirl lemon cheesecake with mascarpone

Creamy sweet texture baked lemon cheesecake, with bursting vibrant blueberry sauce. Perfectly baked no cracks, no browning, light yet rich creamy filling and a tinge of lemon flavour.
Ingredients-
Blueberry sauce-
150g or 1 cup (250ml) of blueberries
50g or 1/4 cup of sugar
half lemon
Biscuit crust-
200g of digestive biscuits
Tablespoon of butter
1 lemon zest
Cream filling-
500g of mascarpone
150ml of sour cream
Teaspoon of vanilla extract
Half lemon juice
3 eggs
3 tablespoon of flour
180g or 2/3 of sugar
Bake in oven no fan. 210℃ for 10 minutes then without opening the door reducing temperature to 140℃ for another 40 minutes.
Malzemeler-
Yaban mersini sos-
150g yada bir bardak (250ml) yaban mersini
50g yada çeyrek bardak Şeker
yarım limon suyu
Bisküvi tabanı-
200g sade bisküvi
1 kaşığı tereyağ
1 limon kabuğu rendesi
Krem peynir-
500g mascorpone peynir yada krem peynir
150ml krema
1 tatlı kasığı vanilya
Yarım limon suyu
3 yumurta
180g yada 2/3 şeker
3 yemek kasığı un
210℃ fansiz fırında 10 dakika sonra 140℃ derece düşürün ve 40 dakika daha pişirin.
Instagram-
/ ayseslavenderkitchen
Background music-
• NIVIRO - Flares [NCS 1...

[@Hiitssally]

Why is this video so underrated? I baked this cake yesterday and I’m so so so happy. Thank you so much girl. You are amazing!

[@AysesLavenderKitchen]

I’m glad you are happy. Thank you ☺️

[@bessie7265]

This looks yummy. Love making and eating cheesecakes. Never tired making this

[@AysesLavenderKitchen]

It’s so delicious. Recommend trying ☺️

[@HomeCookingJourney]

Wow, this cheesecake is so pretty! I love the swirl design on top! Have a happy week :) 🤗🤗

[@chocoloco4247]

Lush lush lush! 👌

[@rosalindyap]

If I make 1/2 portion what size of pan should I use?

[@AysesLavenderKitchen]

You can use roughly 12cm cake tin. Can be bit bigger or smaller. The smaller tin the taller the cheesecake will be. I guess depends on how you like it ☺️