I combined aspects of other recipes I have made to find this recipe. It is a perfect balance of tangy and sweet, which you can alter to your preferred taste.
Ingredients
Crust
- ½ (14.4 ounce) package graham crackers, crushed
- 1/3 cup white sugar
- 6 tablespoons butter, melted
Filling
- 2 (8 ounce) packages cream cheese, at room temperature
- ¾ cup white sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 2 ½ tablespoons lemon juice
- 1 teaspoon lemon zest, or more to taste
Sauce
- 6 tablespoons white sugar
- 4 teaspoons cornstarch
- 4 teaspoons lemon juice
- 1 cup water
- 2 ½ cups blueberries, divided
- 1 teaspoon lemon zest, or more to taste
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).
Step 2
Prepare crust: Combine graham crackers, sugar, and melted butter in a bowl. Put crumb mixture into a springform pan or a 9-inch pie plate and use waxed paper to press down into the bottom.
Step 3
Prepare filling: Combine cream cheese, sugar, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice and zest. Pour into the crust.
Step 4
Bake in the preheated oven until the center is almost set when you gently shake the pan, about 40 minutes. Continue baking and checking in 5-minute intervals if needed. Remove from the oven and immediately place in the refrigerator until chilled, 2 to 4 hours.
Step 5
While the cheesecake is chilling, prepare sauce: Mix sugar, cornstarch, and lemon juice in a medium pan over medium heat until cornstarch dissolves. Add water and 1/2 of the blueberries and bring to a boil, stirring occasionally. Reduce heat to a simmer and simmer for 2 minutes. Crush blueberries with a potato masher. Remove from the heat and mix in remaining blueberries and lemon zest. Cool to room temperature, then refrigerate along with the cheesecake until ready to serve.
Step 6
To serve, slice cheesecake and top with blueberry sauce.
Cook’s Notes:
You can use fresh or frozen blueberries.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 573 | |
% Daily Value * | |
Total Fat32g | 41% |
Saturated Fat19g | 93% |
Cholesterol131mg | 44% |
Sodium340mg | 15% |
Total Carbohydrate66g | 24% |
Dietary Fiber2g | 7% |
Total Sugars49g | |
Protein8g | |
Vitamin C8mg | 42% |
Calcium65mg | 5% |
Iron2mg | 11% |
Potassium167mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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