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 HOUR]