Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

A perfect flavour combination ....... a creamy, velvety texture ......... delicious! When I saw the photo in the Company's Coming - Baking - Simple To Sensational, I just had to buy the book. This recipe alone made me glad that I bought it! I forgot to keep track of my prep time (so I've estimated) but due to the standing time, its best to make this a day in advance.

Ingredients Nutrition

Directions

  1. CRUST: Process wafers in food processor or blender until fine crumbs; combine with remaining ingredients in a medium bowl.
  2. Press evenly in the bottom of a greased 9 inch spring form pan; chill for an hour.
  3. FILLING: Beat sugar & eggs in a large bowl until thick & pale; add next 4 ingredients, beat until well combined & pour over crust, spreading evenly.
  4. Bake in preheated 325F oven for 1 to 1/1/4 hours until centre is almost set.
  5. Run a knife around the inside edge of the pan to allow the cheesecake to settle evenly; let stand in the pan on a wire rack until completely cooled.
  6. TOPPING: Combine berries & sugar in a heavy saucepan; heat & stir on medium for 5 to 7 minutes to dissolve sugar.
  7. Reduce heat to medium-low and simmer for another 5 minutes to release juice from the berries.
  8. Combine the water & corn starch in a small cup until smooth; add to blueberry mixture, stir until thickened and allow to cool.
  9. ASSEMBLY: Pour topping over cheesecake in pan & smooth the top; Cover & chill for at least 6 hours & preferably overnight.
Most Helpful

5 5

I love blueberry and lemon flavors together and this cheesecake was wonderful. For the crust I used Nilla brand vanilla wafers and they worked nicely. Used fresh lemon juice for the filling and frozen/thawed blueberries for the topping. This is well worth the wait! Thank you Country Lady for posting this recipe! Made and reviewed for Iron Chef....Secret Ingredient recipe tag game.

3 5

Sounds lovely reading it except one thing: ALWAYS cream/soften your cream cheese FIRST. Even at room temperature it cannot be mixed into the egg/sugar mix. You will get lumpy cheesecake.

5 5

My family loves this recipe. I do use light cream cheese and low fat sour cream and it is great! Fresh lemon juice is also a bonus. Thanks for sharing this recipe!