NO-BAKE LEMON BLUEBERRY CHEESECAKE

Consequently, I become an obsessed madwoman making no-bake lemon cheesecake day in and day out until it’s perfected, and I can finally sleep without nightmares of bad, bad lemon cheesecakes floating through my mind.

If only I were as singleminded about dejunking closets. Or washing window tracks (worst job ever). Or plucking my eyebrows. For some reason those projects never take root the same way cheesecake and cookies do.

In the middle of an existence filled with lots and lots and lots of amazing recipes and pretty dang good food (you know, with the occasional gross recipe fail to keep me humble), this cheesecake came out of nowhere and made me rethink every single cheesecake priority I’ve ever had.

Modeled after a favorite key lime white chocolate cheesecake pie, it is simpler to make and out of this world delicious.

When I had the thought to get a stellar no-bake lemon blueberry cheesecake posted for you and me and all of our posterities for generations to come, I had no idea I would fall this hard for a simple no-bake cheesecake.

INGREDIENTS:
CRUST:

• 1 1/2 cup graham cracker crumbs (7-8 ounces, 13-14 rectangles)
• 1 tablespoon brown sugar
• 8 tablespoons (1/2 cup, 4 ounces) butter, melted

LEMON CHEESECAKE:

• 12 ounces cream cheese, softened
• 1/2 cup (2 ounces) powdered sugar
• Zest of 1 lemon (about a tablespoon)
• 3/4 cup (6 ounces) sour cream
• 1/3 cup fresh lemon juice (2-3 lemons)
• 6 ounces white baking/bar chocolate, melted and cooled slightly (see note about using white chocolate chips)
• 1 1/4 cup heavy whipping cream, well chilled

BLUEBERRY TOPPING:

• 3/4 cup water
• 1/4 cup granulated sugar (or more if you want it sweeter)
• 2 tablespoons cornstarch
• 2 cups (12 ounces) fresh blueberries
• 2 tablespoons fresh lemon juice

DIRECTIONS:

1. FOR THE CRUST: preheat the oven to 350 degrees F. Combine the graham cracker crumbs, brown sugar, and melted butter until well mixed. Press the mixture evenly into the bottom and up the sides of a deep 9.5-inch pie plate (see note). Bake for 8-10 minutes until fragrant and lightly browned. Remove from the oven and let cool.
2. FOR THE CHEESECAKE: in a medium bowl with an electric hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), mix together the cream cheese, powdered sugar, and lemon zest until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
3. ......................................

for full instruction please see : www.melskitchencafe.com

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