Lemon Blueberry Cheesecake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 15 |
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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. Ingredients:
4 cups vanilla wafers (or 2 3/4 cups wafer crumbs) |
1/2 cup butter, melted |
1/2 teaspoon ground nutmeg |
2/3 cup granulated sugar |
4 large eggs |
24 ounces blocks cream cheese, chopped & softened |
2/3 cup full fat sour cream |
1/3 cup lemon juice |
1 tablespoon finely grated lemon zest |
2 cups fresh blueberries (or frozen & thawed) |
1/3 cup granulated sugar |
2 teaspoons water |
1 tablespoon cornstarch |
Directions:
1. CRUST: Process wafers in food processor or blender until fine crumbs; combine with remaining ingredients in a medium bowl.
2. Press evenly in the bottom of a greased 9 inch spring form pan; chill for an hour.
3. FILLING: Beat sugar & eggs in a large bowl until thick & pale; add next 4 ingredients, beat until well combined & pour over crust, spreading evenly.
4. Bake in preheated 325F oven for 1 to 1/1/4 hours until centre is almost set.
5. 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.
6. TOPPING: Combine berries & sugar in a heavy saucepan; heat & stir on medium for 5 to 7 minutes to dissolve sugar.
7. Reduce heat to medium-low and simmer for another 5 minutes to release juice from the berries.
8. Combine the water & corn starch in a small cup until smooth; add to blueberry mixture, stir until thickened and allow to cool.
9. ASSEMBLY: Pour topping over cheesecake in pan & smooth the top; Cover & chill for at least 6 hours & preferably overnight.
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