I have genuinely enjoyed using the @Kenwood Global GO Collection in my kitchen. It makes prep so much easier, leaving me more time to focus on creating recipes I love😌🤍 INGREDIENTS Crust •180g graham cracker crumbs •35g light brown sugar •80g melted unsalted butter •Pinch of salt Filling •450g full-fat cream cheese, room temperature •125–130g granulated sugar •90g sour cream •1 tsp vanilla •1 tsp fresh lemon juice •1 tsp lemon zest •Pinch of salt •3 large eggs, room temperature LEMON CURD •1 egg •1 egg yolk •40 g unsalted butter •80 g caster sugar •Juice & zest of 1 lemon BLUBBERY SAUCE •30g blueberries •15g sugar •1 tbsp water INSTRUCTIONS: •Make lemon curd: In a saucepan cook eggs, yolks, sugar, butter, lemon juice & zest on low heat, stirring constantly. Cook until thick and smooth (7–10 mins). Strain, cool, then refrigerate. •Prepare blueberry sauce by cooking fresh blueberries with sugar on a medium heat for 5-6 minutes or until you get thick consistency. Strain, cool and keep it aside. •Preheat the oven to 160°C (320°F). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal. •Prepare the crust: Grind graham crackers or any digestive biscuits. In a bowl, combine the graham cracker crumbs, light brown sugar, and a pinch of salt. •Pour in the melted butter and mix until the crumbs resemble wet sand. •Press the mixture firmly and evenly into the base of the prepared pan using the bottom of a measuring cup or glass. •Bake for 10 minutes, then remove from the oven and allow the crust to cool while you prepare the filling. •Make the filling: In a large mixing bowl, beat the cream cheese on low speed until completely smooth. •Add the granulated sugar and mix until well combined. •Mix in the sour cream, vanilla extract, lemon juice, lemon zest and a pinch of salt until smooth, scraping down the sides of the bowl as needed. •Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Avoid overmixing, as this can introduce excess air into the batter. •Assemble: Pour the filling over the slightly cooled crust and spread it into an even layer. •Gently tap the pan on the counter several times to release any large air bubbles. Pop any visible bubbles with a toothpick if needed. •Add random dollops of lemon curd and blueberry sauce and make cute swirls. •Bake for 35–40 minutes, or until the edges are set and the centre still has a slight wobble when gently shaken. •Turn off the oven, crack the oven door open slightly, and let the cheesecake sit inside for 30 minutes. •Remove from the oven and allow it to cool completely at room temperature. •Cover and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to fully set. Note: •Lift the cheesecake out of the pan using the parchment overhang. •Using a sharp knife dipped in hot water and wiped dry, cut into bars, cleaning the knife between each slice for neat edges. #kenwood #lemon #blueberry #cheesecake #dessert
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