Blueberry Lemon Cheesecake


For the Crust

1 1/2 cups graham cracker crumbs

1 tablespoon granulated sugar

6 tablespoons melted butter

For the Cheesecake

24 oz brick-style cream cheese three 8 oz packages, softened to room temperature

1 cup granulated sugar

2 tablespoons fresh lemon zest

1 teaspoon vanilla extract

1/3 cup freshly squeezed lemon juice use 1/4 cup if you prefer a milder lemon flavor

1/2 cup sour cream room temperature

4 large eggs room temperature

2 tablespoons flour

For the Sauce

3 cups fresh blueberries frozen work too

1/2 cup water reduce to 1/3 cup if using frozen berries

1/4 cup granulated sugar

For the prep

Have cream cheese, eggs and sour cream at room temperature.

Preheat oven to 350 degrees and adjust the rack to the center of the oven.

Line a 9" x 13" glass pan with aluminium foil, lightly greased with cooking spray.

Set aside.

For the crust

Mix graham cracker crumbs and sugar in a bowl.

Stir in melted butter.

Pour mixture into prepared pan and press crumbs down until it covers the pan bottom.

Bake in oven for 8 minutes.

For the cheesecake filling

Beat cream cheese until well softened and smooth.

Then beat in sugar, lemon zest and vanilla until combined.

Carefully stir in lemon juice and sour cream.

Beat in eggs one at a time, then the flour.

Pour batter into the pan over the graham cracker crust and smooth the top. Bake for 40 to 50 minutes, or until the top looks set except for the middle and when you wiggle the pan there's a slight wobble in the middle.

Then turn off the oven, open the door 6 inches and allow cheesecake to cool in the oven for 1 hour.

Then remove from oven and let cool to room temperature.

Cover with plastic and chill it for at 4 hours or overnight.

Make the Sauce

In a saucepan over low heat - add blueberries, water and sugar.

Allow to gently boil while stirring for about 10-15 minutes.

When the blueberries soften and the mixture thickens, it's done.

If mixture seems too thick, add a little extra water.

To Serve the Cheesecake It's done.

Remove the cheesecake from the fridge and allow to warm up for about 30 minutes.

Then cut into squares (about 18-21, depending on size) and serve with the blueberry sauce and whipped cream (optional)
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