Lemon Zest Cheesecake with Blueberry Topping

Lemon Zest Cheesecake with Blueberry Topping

Ingredients:

Crust:

  • 2 cups graham cracker crumbs
  • ½ tsp. cinnamon
  • ½ cup unsalted butter (melted)

Filling:

Topping:

Directions:

Cheesecake Crust & Filling:

  1. Preheat oven to 325℉ and coat an 8 in. spring form pan with cooking spray.
  2. Mix together the crust ingredients, until evenly moistened. Press the crumbs down into the base and up 1 in. of the sides of the pan.  Refrigerate for 5 minutes or until filling is ready.
  3. In a mixer, beat the cream cheese until smooth. This takes a while and you have to scrape the sides of the bowl several times. This step is necessary for a completely smooth cheesecake.
  4. Add eggs, 1 at a time, beating slowly and scraping when needed.
  5. Gradually add sugar and beat for 1-2 minutes.
  6. Then, add the sour cream and extracts.
  7. The batter should be well mixed but not over beaten.
  8. Pour the filling over the crust and smooth the top with a spatula.
  9. Put the pan on a 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 spring form pan). The foil keeps the water out of your cheesecake.
  10. 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).
  11. Chill for at least 4 hours, and then loosen from the pan.

Topping:

  1. In a saucepan add the topping ingredients and 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.
  2. Add topping to a cooled cheesecake, cut, serve and enjoy!
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