Cheesecake is one our favorite desserts because of its versatility. The delicate simplicity can be enjoyed paired with a cup of coffee, or it can be enhanced with other flavors either swirled inside the cheese or as a topping. Lemon, orange, pumpkin, blueberries, cherries, strawberries, espresso, chocolate, the possibilities are endless.
Today we chose a light citrus to enhance our cheesecake and the blueberry topping can be spooned over the entire dessert or placed on the side.
Lemon and Blueberry Cheesecake
- 2 cups graham cracker crumbs
- 1/2 tsp ground cinnamon
- 1/2 cup butter, melted
- 16 ounces cream cheese, softened
- 3 eggs
- 1 cup granulated sugar
- 16 ounces sour cream
- zest of one lemon
- 1 teaspoon vanilla extract
- 1 pint blueberries
- 2 tablespoons sugar
- 1 lemon, zested and juiced
- Preheat oven to 325 degrees, and lightly coat bottom and sides of an 8 inch springform pan with non-stick cooking spray.
- In a mixing bowl, combine graham cracker crumbs, cinnamon, and melted butter with a fork until evenly moistened. Pour crumbs into prepared pan and use the bottom of a measuring cup or glass with a smooth bottom to press the crumbs down into the base and 1 inch up the sides of the pan. Chill crumbs for 5 minutes.
- In mixing bowl, beat cream cheese on low speed for 1 minute until smooth. Add eggs 1 at a time and continue to beat slowly until combined. Gradually add 1 cup sugar and beat until creamy for 1 to 2 minutes. Add sour cream, zest of 1 lemon, and vanilla extract. Occasionally scrape sides of the bowl and the beaters. The batter should be well-mixed, but do not over beat. Pour filling into the crust-lined pan and smooth the top with a spatula.
- Set the cheesecake pan on a large piece of aluminum foil and fold sides up around it. Place the cake pan in a large pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan, the foil will keep the water from moving inside to the cheesecake. Do not over fill roasting pan, or the water will boil over the top of your springform pan.
- Bake for 45 minutes. Do not overcook. Cheesecake will be slightly jiggly and will firm after chilling. Let cool in pan for 30 minutes. Loosely cover and chill for at least 4 hours.
- In a small saucepan, add blueberries, zest and juice of 1 lemon, and 2 tablespoons sugar and simmer over medium heat for 5 minutes or until the fruit begins to break down slightly. Set aside to cool.
- Loosen cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Top with blueberry mixture and enjoy!
Photography | Zigzag Mountain Art
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