Way back in the day I shared a wonderfully easy alternative to classically churned ice cream with my first Semifreddo recipe. We’ll talk more about what Semifreddo is in detail later on in this post, but for now, let me tell you that it’s an amazing lighter alternative to ice cream. Much like ice cream though, it’s a versatile base that can be flavored with just about anything including sauces and mix-in items. This delicious version, a blueberry lemon cheesecake Semifreddo, is flavored with swirls of homemade blueberry sauce, subtle lemon flavor, and bits of homemade cheesecake bites throughout which add even more creaminess. All the flavor and texture combinations in this compact light dessert make this the perfect summer treat.
REASONS YOU SHOULD TRY THIS RECIPE:
- tastes like ice cream!
- delicious spring or summer dessert to cool down with
- great way to use up blueberries
INGREDIENTS FOR BLUEBERRY LEMON CHEESECAKE SEMIFREDDO:
- Blueberries– Adds tang and sweetness
- Salt – Brings out the rest of the flavors
- Cornstarch– Helps thicken the berry sauce
- Lemon Zest and Juice – Adds more tanginess
- Granulated Sugar – Adds sweetness
- Eggs – Add richness and are the base for the mousse
- Heavy Cream – Helps add creaminess as well as volume to mousse
- Vanilla Extract – Adds sweetness
- Cheesecake Bites– Adds more texture and flavor to our semifreddo
HOW TO MAKE BLUEBERRY LEMON CHEESECAKE SEMIFREDDO:
Blueberry Sauce
Make the blueberry sauce – Pour your blueberries into a saucepan. Add in your salt, sugar, and lemon zest. Begin to cook over medium-high heat for a few minutes until it reaches a boil. Be sure to use a wooden spoon to gently press down on the berries as they’re cooking so the juices will be released and you’ll have fewer whole berries. Once it reaches a boil, lower the heat to low and stir in your cornstarch diluted with a bit of lemon juice. Cook for another minute or two over low heat just to cook out the starch. Your sauce will begin to thicken. Take it off the heat and stir in your vanilla extract. Pour your blueberry sauce into a clean bowl and allow it to cool slightly before covering it with plastic wrap and placing it in the fridge to cool further. The more it cools, the more it will continue to thicken.
Make the Semifreddo
- Prep the Pan – Prep an 8-1/2 x 4-1/2 x 2-1/2 standard loaf pan by lining the inside with plastic wrap that has been greased with vegetable oil or cooking spray. Place in the freezer beforehand for at least an hour.
- Egg Yolk Mixture – Place the egg yolks in a large bowl and use a balloon whisk to begin to whip the egg yolks. Begin to gradually add in the 1/4 cup of granulated sugar while whisking. Once you whip the egg yolks for about 3-5 minutes, the mixture should be paler in color and much thicker. Move the bowl over a pot of simmering water and continue to whip for another 3-5 minutes until the mixture is paler in color and has doubled in volume. Remove the mixture from the top of the pot whisk in the vanilla extract and salt off the heat.
- Meringue – After the yolks are whipped, set them to the side. In the clean bowl of your stand mixer, pour in the egg whites and lemon juice and begin whipping on high speed. When tracks form, gradually add in the sugar at a medium-high speed. Beat until soft, moist peaks form. Fold the egg white into the egg yolk mixture gently with a rubber spatula in two additions.
- Whipped Cream – Quickly and without washing the mixer or whisk, pour in the cold heavy cream and whip on high speed until soft peaks are formed. Add in the lemon zest and fold the whipped cream into the egg yolk mixture gently in one addition.
- Combine ingredients and freeze – Gently pour 1/3 of the finished semifreddo mixture into the prepared frozen loaf pan. Add a few tablespoons of the blueberry sauce in random spots. Add in some of the cheesecake bites as well. Repeat this process for two more layers. Use an offset spatula to gently swirl the blueberry sauce into the mousse mixture being careful to not overdo it. If you overdo it, you will likely deflate the mixture and you will not have swirls but blotches of blueberry. No one wants that. Cover the top with plastic wrap gently and freeze for a minimum of four hours but up to overnight.
- Decorate and serve– Once you’re ready to serve, use a blowtorch on the bottom of the pan or dip the bottom of the pan in hot water for a few minutes to help release and unmold the semifreddo from the pan. Gently turn the Semifreddo out onto your presentation plate and decorate as you please. This is best served the same day it’s made or if you freeze it overnight, that very next day. Be sure to let it temper by sitting it out for at least 10-15 minutes depending on how long you froze it so it can be served cool but not frozen solid. That’s when you’ll have the best texture.
MORE GREAT LEMON RECIPES:
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Blueberry Lemon Cheesecake Semifreddo
Blueberry Lemon Cheesecake Semifreddo
Ingredients
Semifreddo (Yolk Base)
- 4 egg yolks
- 1/4 cup granulated sugar
Semifreddo (Meringue)
- 4 egg whites
- 1/2 teaspoon lemon juice
Semifreddo (Whipped Cream)
- 1 cup heavy cream
- zest from 1 medium lemon
- 2 teaspoons vanilla extract
Blueberry Sauce
- 16 oz fresh blueberries
- 1/4 cup granulated sugar
- zest from 1 lemon
- juice from 1 lemon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Cheesecake Bites
- 1/4 cup frozen cheesecake squares diced into 1/4″ pieces
Instructions
- Make the blueberry sauce – Pour your blueberries into a saucepan. Add in your salt, sugar, and lemon zest. Begin to cook over medium-high heat for a few minutes until it reaches a boil. Be sure to use a wooden spoon to gently press down on the berries as they’re cooking so the juices will be released and you’ll have fewer whole berries. Once it reaches a boil, lower the heat down to low and stir in your cornstarch diluted in a bit of lemon juice. Cook for another minute or two over low heat just to cook out the starch. Your sauce will begin to thicken. Take it off the heat and stir in your vanilla extract. Pour your blueberry sauce into a clean bowl and allow it to cool slightly before covering it with plastic wrap and placing it in the fridge to cool further. The more it cools, the more it will continue to thicken.
- Prep the Pan – Prep an 8-1/2 x 4-1/2 x 2-1/2 standard loaf pan by lining the inside with plastic wrap that has been greased with vegetable oil or cooking spray. Place in the freezer beforehand for at least an hour.
- Egg Yolk Mixture – Place the egg yolks in a large bowl and use a balloon whisk to begin to whip the egg yolks. Begin to gradually add in the 1/4 cup of granulated sugar while whisking. Once you whip the egg yolks for about 3-5 minutes, the mixture should be paler in color and much thicker. Move the bowl over a pot of simmering water and continue to whip for another 3-5 minutes until the mixture is paler in color and has doubled in volume. Remove the mixture from the top of the pot and whisk in the vanilla extract and salt off the heat.
- Meringue – After the yolks are whipped, set them to the side. In the clean bowl of your stand mixer, pour in the egg whites and lemon juice and begin whipping on high speed. When tracks form, gradually add in the sugar at a medium-high speed. Beat until soft, moist peaks form. Fold the egg white into the egg yolk mixture gently with a rubber spatula in two additions.
- Whipped Cream – Quickly and without washing the mixer or whisk, pour in the cold heavy cream and whip on high speed until soft peaks are formed. Add in the lemon zest and fold the whipped cream into the egg yolk mixture gently in one addition.
- Combine ingredients and freeze – Gently pour 1/3 of the finished semifreddo mixture into the prepared frozen loaf pan. Add in a few tablespoons of the blueberry sauce in random spots. Add in some of the cheesecake bites as well. Repeat this process for two more layers. Use an offset spatula to gently swirl the blueberry sauce into the mousse mixture being careful to not overdo it. If you overdo it, you will likely deflate the mixture and you will not have swirls but blotches of blueberry. No one wants that. Cover the top with plastic wrap gently and freeze for a minimum of four hours but up to overnight.
- Decorate and serve– Once you’re ready to serve, use a blowtorch on the bottom of the pan or dip the bottom of the pan in hot water for a few minutes to help release and unmold the semifreddo from the pan. Gently turn the semifreddo out onto your presentation plate and decorate as you please. This is best served the same day it’s made or if you freeze it overnight, that very next day. Be sure to let it temper by sitting it out for at least 10-15 minutes depending on how long you froze it so it can be served cool but not frozen solid. That’s when you’ll have the best texture.
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