LEMON BLUEBERRY SWIRL CHEESECAKE

This lemon blueberry swirl cheesecake joins quite a list of cookie, cake and dessert recipes on this website that contain the deliciously complimentary flavours of lemon and blueberry. This past Thanksgiving, just last week here in Canada, saw this creamy cheesecake join my Apple Crumble Pie and Bumbleberry Pie as one of the three the three desserts that I served up to guests and our family that day. Other neighbours and friends happily joined in the leftover bounty and raved about this cheesecake.

Many people like to have cheesecake as a non-traditional birthday cake and this one would be perfect for the lemon lover in your life.

Ingredients

• For the Blueberry Compote
• 1 1/2 cups fresh or frozen blueberries
• ⅓ cup sugar
• 1 tbsp slightly rounded corn starch
• 1 ounce water
• For the cookie crumb crust
• 1⅓ cups graham cracker crumbs
• 3 tbsp sugar
• ⅓ cup melted butter
• For the cheesecake batter
• 3 eight ounce packages of cream cheese (3 cups in total)
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla extract
• Zest of 2 lemons very finely minced you can use less of you prefer milder lemon flavour
• 1 cup whipping cream
• For the Vanilla Whipped Cream (optional)
• 1 cup whipping cream
• 3 tsp rounded icing sugar powdered sugar
• 1 tsp pure vanilla extract
• US Customary - Metric

Instructions

1. To prepare the Blueberry Compote
2. Prepare the blueberry compote at least an hour ahead of the cheesecake batter so that it has an opportunity to cool.
3. Slowly simmer the berries and sugar over low heat for about 10 minutes.
4. Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened.
5. Cool completely.
6. ..........................

for full instruction please see : www.rockrecipes.com

Share this post