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Lemon Blueberry Cheesecake

Posted on 01 September 2017

Tea time is extra special with a piece of this decadent Lemon Blueberry Cheesecake!

Ingredients

CRUST FILLING TOPPING SPECIAL EQUIPMENT
  • 8" springform pan
  • large roasting pan (for water bath)

Directions

CRUST
  1. Preheat oven to 325°F and coat an 8" springform pan with cooking spray.
  2. Mix together graham cracker crumbs, cinnamon, and melted butter until evenly moistened.
  3. Press the crumbs down into the base and up 1" the sides of the pan.
  4. Refrigerate for 5 minutes or until filling is ready.
FILLING
  1. In a mixer, beat the cream cheese until smooth. This will take a while, you'll have to scrape the sides of the bowl several times. This step is necessary for a completely smooth cheesecake.
  2. Add eggs, 1 at a time, beating slowly and scraping when needed.
  3. Gradually add sugar and beat for 1-2 minutes.
  4. Then add the sour cream, Lemon Zest Oil Extract, and Madagascar Bourbon Vanilla.
  5. The batter should be well mixed but not over beaten.
  6. Pour the filling over the crust and smooth the top with a spatula.
  7. Put the pan on a large piece of tin foil and fold up around the sides, then place in a pan of water (about half way up the side of the springform pan). The foil keeps the water out of your cheesecake.
  8. Bake for 45-60 minutes, making sure to rotate throughout. When done baking, the cheesecake should jiggle in the middle with firm sides (it will become fully firm once chilled).
  9. Chill for at least 4 hours and then remove from the pan.
TOPPING
  1. In a saucepan add blueberries, Lemon Zest Oil Extract, sugar, and water.
  2. Simmer over medium heat for 5 minutes or until the fruit breaks down and the liquid becomes syrupy. It will thicken more once it’s removed from heat.
  3. Spread topping over cooled cheesecake. Cut, serve and enjoy!
Creamy lemon cheesecake with a blueberry topping!

Products used in this recipe

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