Lemon Cheesecake with Blueberry Topping
This Lemon Cheesecake with blueberry topping is very easy to make. It tastes delicious lemon cheesecake and would make a great dessert for any holiday meal.
Ingredients
For the Crust
For the Filling
- 8 ounce cream cheese
- 3 large eggs at room temperature
- 14 ounce can sweetened condensed milk
- 2 teaspoon grated lemon rind
- ¼ cup fresh lemon juice
- 8 ounce sour cream container
For the Blueberry Topping
- 2 cups fresh or frozen blueberries
- ¼ cup water
- 1 cup orange juice
- ¾ cup sugar
- ¼ cup water
- 3 tablespoon cornstarch
- ½ teaspoon almond flavoring
- ¼ teaspoon cinnamon
Instructions
To make the Crust:
- Stir together the crushed gingersnap cookies, pecans, sugar, and melted butter.
- Press the mixture in the bottom and 2 inches up the sides of a 9 inch springform pan greased with butter.
- Place aluminum foil on a baking pan and pull the foil up around the side of the springform pan.
- (The foil will catch any butter that leaks from the pan during baking.) Set aside.
To make the Filling
- Combine blueberries, ¼ cup water, orange juice, and sugar.
- Stir gently and bring to a boil. In a small bowl, mix the cornstarch and the ¼ cup water.
- Gently stir the cornstarch mixture into the blueberries so as to not mash them.
- Simmer gently until thick enough to coat the back of a spoon, about 3-4 minutes.
- Add almond flavoring and cinnamon. If the topping is too thick, thin with a little water.
To serve
- To serve, remove the outer ring of the springform pan.
- Very gently, run a spatula under the cake to pry off the metal base before placing on a serving stand.
- To easily cut slices, dip a knife into warm water, wipe on a clean dish towel, and cut.
- Repeat after each slice. Garnish with blueberry topping.
Tried this recipe?Let us know how it was!