Recipe

Blueberry Cheesecake Recipe

Add Step-by-Step Photos	Shandy / All my dishes 8 months ago This cheesecake is definitely lemony and the blueberries are a great pairing. I had homemade seedless blackberry syrup that I drizzled over the top of the cheesecake when serving and the flavors were outstanding together. I would also use a raspber... More Prep:15m Cook:75m Servings:8	Shandy
	creamy beautiful sweet yummy lemony blueberry

Fresh from the Oven

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Ingredients

Crust:

2 C. shortbread crumbs (about 20 to 25 shortbread cookies finely crushed)

6 T. unsalted butter, melted

For the filling:

3 (8-oz) pkgs cream cheese, room temperature

3/4 c. sugar

3 large eggs

1 large egg yolk

1/2 c. heavy cream

1 T. finely grated lemon zest

1/3 c. freshly squeezed lemon juice

2 T. all-purpose flour

2 T. vanilla extract

1/2 t. salt

2 c. ripe blueberries

Directions

Crust:

Generously butter a 9-inch springform pan.

Combine the shortbread crumbs and the butter in a bowl and mix well.

Pack the crumbs into the pan, making sure to spread them about a quarter of the way up the sides of the pan, Place the crust in the refrigerator while you prepare the filling.

For the Cheesecake:

Preheat the oven to 450 degrees F.

Combine the cream cheese and the sugar in the bowl of an electric mixer fitted with a paddle attachment. Mix at medium speed until smooth and fluffy (4 to 5 minutes).

Beat the eggs and the yolk in one at a time making sure to scrape down the sides of the bowl occasionally.

Add the heavy cream, the lemon zest and juice, the flour, vanilla and the salt. Mix well.

Using a rubber spatula, carefully mix in the blueberries.

Pour the filling into the prepared pan. Place the pan in the oven for 15 minutes.

Lower the oven temperature to 200 degrees F. and bake for an hour. Once done, turn off the oven and open the door slightly. Leave the cheesecake in the oven for 45 minutes.

Remove the cheesecake and let cool completely on a wire rack. Once cool, refrigerate the cheesecake overnight (or for about 8 hours) before serving.

Serve the cheesecake with a fruit sauce.

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Comments

krumkake 8 months ago said:
So ya just whipped this up AS you were preserving 150 pounds of peaches?!?!? Have you slept lately? You are amazing...

kristopher 8 months ago said:
Spectacular. This is a stellar recipe. Thanks.

debra47 3 months, 3 weeks ago said:
Do you have a favorite cheesecake cookbook? Notice that you have listed quite a few cheesecake recipes so I have to assume you love it too. Just bookmarking this recipe as it sounds out of this world!

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