Lemon Blueberry Cheesecake
"A perfect flavour combination ....... a creamy, velvety texture ......... delicious! When I saw the photo in the Company's Coming - Baking - Simple To Sensational, I just had to buy the book. This recipe alone made me glad that I bought it! I forgot to keep track of my prep time (so I've estimated) but due to the standing time, its best to make this a day in advance."
photo by CountryLady
- Ready In:
- 2hrs
- Ingredients:
- 13
- Yields:
-
12 wedges
ingredients
-
VANILLA WAFER CRUST
- 946.36 ml vanilla wafers (or 2 3/4 cups wafer crumbs)
- 118.29 ml butter, melted
- 2.46 ml ground nutmeg
-
LEMON FILLING
- 157.80 ml granulated sugar
- 4 large eggs
- 680.38 g blocks cream cheese, chopped & softened
- 157.80 ml full fat sour cream
- 78.78 ml lemon juice
- 14.79 ml finely grated lemon zest
-
BLUEBERRY TOPPING
- 473.18 ml fresh blueberries (or frozen & thawed)
- 78.78 ml granulated sugar
- 9.85 ml water
- 14.79 ml cornstarch
directions
- CRUST: Process wafers in food processor or blender until fine crumbs; combine with remaining ingredients in a medium bowl.
- Press evenly in the bottom of a greased 9 inch spring form pan; chill for an hour.
- FILLING: Beat sugar & eggs in a large bowl until thick & pale; add next 4 ingredients, beat until well combined & pour over crust, spreading evenly.
- Bake in preheated 325F oven for 1 to 1/1/4 hours until centre is almost set.
- Run a knife around the inside edge of the pan to allow the cheesecake to settle evenly; let stand in the pan on a wire rack until completely cooled.
- TOPPING: Combine berries & sugar in a heavy saucepan; heat & stir on medium for 5 to 7 minutes to dissolve sugar.
- Reduce heat to medium-low and simmer for another 5 minutes to release juice from the berries.
- Combine the water & corn starch in a small cup until smooth; add to blueberry mixture, stir until thickened and allow to cool.
- ASSEMBLY: Pour topping over cheesecake in pan & smooth the top; Cover & chill for at least 6 hours & preferably overnight.
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Reviews
-
I love blueberry and lemon flavors together and this cheesecake was wonderful. For the crust I used Nilla brand vanilla wafers and they worked nicely. Used fresh lemon juice for the filling and frozen/thawed blueberries for the topping. This is well worth the wait! Thank you Country Lady for posting this recipe! Made and reviewed for Iron Chef....Secret Ingredient recipe tag game. -
Sounds lovely reading it except one thing: ALWAYS cream/soften your cream cheese FIRST. Even at room temperature it cannot be mixed into the egg/sugar mix. You will get lumpy cheesecake. -
My family loves this recipe. I do use light cream cheese and low fat sour cream and it is great! Fresh lemon juice is also a bonus. Thanks for sharing this recipe!
RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design!
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