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    You are in: Home / Recipes / Lemon Blueberry Cheesecake Recipe
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    Lemon Blueberry Cheesecake

    Lemon Blueberry Cheesecake. Photo by CountryLady

    1/1 Photo of Lemon Blueberry Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    CountryLady's Note:

    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.

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    Ingredients:

    Yield:

    wedges

    Units: US | Metric

    VANILLA WAFER CRUST

    • 946.36 ml vanilla wafers (or 2 3/4 cups wafer crumbs)
    • 118.29 ml butter, melted
    • 2.46 ml ground nutmeg

    LEMON FILLING

    BLUEBERRY TOPPING

    Directions:

    1. 1
      CRUST: Process wafers in food processor or blender until fine crumbs; combine with remaining ingredients in a medium bowl.
    2. 2
      Press evenly in the bottom of a greased 9 inch spring form pan; chill for an hour.
    3. 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. 4
      Bake in preheated 325F oven for 1 to 1/1/4 hours until centre is almost set.
    5. 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. 6
      TOPPING: Combine berries & sugar in a heavy saucepan; heat & stir on medium for 5 to 7 minutes to dissolve sugar.
    7. 7
      Reduce heat to medium-low and simmer for another 5 minutes to release juice from the berries.
    8. 8
      Combine the water & corn starch in a small cup until smooth; add to blueberry mixture, stir until thickened and allow to cool.
    9. 9
      ASSEMBLY: Pour topping over cheesecake in pan & smooth the top; Cover & chill for at least 6 hours & preferably overnight.

    Ratings & Reviews:

    • on July 14, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 07, 2009

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon Blueberry Cheesecake

    Serving Size: 1 (1751 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 400.7
     
    Calories from Fat 287
    71%
    Total Fat 31.8 g
    49%
    Saturated Fat 19.5 g
    97%
    Cholesterol 158.8 mg
    52%
    Sodium 252.8 mg
    10%
    Total Carbohydrate 23.6 g
    7%
    Dietary Fiber 0.6 g
    2%
    Sugars 19.5 g
    78%
    Protein 7.0 g
    14%

    The following items or measurements are not included:

    vanilla wafers

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