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Lemon Cheesecake with Blueberries

  • Prep 30 min
  • Total 4 hr 0 min
  • Servings 12

A simple and decadent lemon cheesecake with a fresh blueberry sauce. MORE + LESS -

Macheesmo Macheesmo
November 27, 2014

Ingredients

CRUST

2
cups crushed graham crackers
2
tablespoons sugar
1/2
teaspoon cinnamon
1
pinch of salt
6
tablespoons unsalted butter, melted

CHEESECAKE

3
(8-ounce) cream cheese blocks, softened
2/3
cup sugar
2
teaspoons vanilla extract
1
pinch salt
3/4
cup sour cream
3/4
cup heavy cream
3
large eggs
1
lemon (zest only)

BLUEBERRY SAUCE

2
cups fresh blueberries
1/2
cup water
1/2
cup sugar
1/2
lemon juice only
2
tablespoons cornstarch
2
tablespoons water

Steps

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  • 1
    Preheat oven to 350°F. In a small bowl, stir together crust ingredients until well-combined.
  • 2
    Pack crust into the bottom of a 9-inch springform pan. Use a measuring cup to flatten out the crust and pack it in.
  • 3
    Bake crust for 10 minutes at 350°F. Then remove and let cool briefly.
  • 4
    For cheesecake filling, mix together softened cream cheese and sugar in a mixing bowl. If you have a stand mixer, use the paddle attachment. Or, you can use a hand mixer.
  • 5
    Once cream cheese is light and fluffy, stir in vanilla, salt, sour cream, heavy cream, and lemon zest.
  • 6
    Mix in eggs, one at a time. Mix filling until it is well-combined.
  • 7
    Pour cheesecake filling into the springform pan with the crust.
  • 8
    Add springform pan to a large baking dish and pour in 6 cups of boiling water. (NOTE: If your pan isn't completely leakproof, wrap the pan very tightly in foil)
  • 9
    Bake the cheese cake at 325°F for 1 hour 45 minutes, until the cheesecake is just starting to set.
  • 10
    After baking, turn off oven and let the cheesecake slowly cool in the oven for one hour.
  • 11
    Remove cheesecake from oven and let cool for at least 2-3 hours in the fridge before serving.
  • 12
    For blueberry sauce, mix together cornstarch and water in a small bowl. Then add all ingredients to a small sauce pan and bring to a simmer.
  • 13
    Simmer sauce for a few minutes until the sauce is thick, but the blueberries are still whole. Remove from heat and let sauce cool.
  • 14
    Serve cheesecake with room temperature or slightly warm blueberry sauce.
 

Nutrition Information

No nutrition information available for this recipe

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