Lemon Blueberry Cheesecake

By: Meghan McGarry

  • Yield:

    9-inch cheesecake (12 Servings)

  • Course:

    Dessert

Farberware Favorites for this Recipe and More

Ingredients

For the crust:
2 cups graham cracker crumbs
1 tablespoon sugar
4 ounces unsalted butter, melted

For the cheesecake:
24 ounces cream cheese, room temperature
Zest of 1 lemon
1 cup sugar
1 cup sour cream
2 teaspoons vanilla extract
3 eggs

For the topping:
10 ounces fresh blueberries
2 tablespoons sugar
Zest of 1 lemon

Directions

  1. Preheat oven to 350°F.
  2. Mix graham cracker crumbs, 1 tablespoon sugar and melted butter together and press into a greased Farberware 9-inch Nonstick Springform Pan.
  3. Bake crust for 8 minutes and set aside to cool. Once crust is completely cool, wrap the bottom and the sides of the pan in a layer of plastic wrap and then wrap in aluminum foil. Set aside.
  4. In mixer, cream together cream cheese, zest of 1 lemon and 1 cup of sugar on medium speed until fully incorporated.
  5. Mix in sour cream and vanilla extract.
  6. Add eggs one at a time on low speed just until combined.
  7. Pour cheesecake batter into prepared pan and then place in roasting pan. Fill roasting pan about a quarter of the way full with hot water and bake cheesecake for 60-70 minutes until top is set.
  8. When cheesecake is done, remove from the water bath and set on cooling rack. Once cheesecake has cooled to room temperature, refrigerate.
  9. To make blueberry topping, add blueberries and zest of 1 lemon to a medium size sauté pan and place over low to medium heat.
  10. Sprinkle remaining 2 tablespoons of sugar over the blueberries and toss to coat. Cook for about 5-7 minutes just till the blueberries start to pop and release their juices.
  11. Reduce heat to low and simmer for about 3-4 minutes until the mixture gets syrupy.
  12. Spoon blueberry topping over cheesecake and serve.