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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on October 04, 2011

      Life is good when you're eating this cheesecake! I could not find the lemon creme cookies anywhere, so I had to use vanilla creme instead. Even though I used a 9-inch springform pan, the filling really rose pretty high. I let it sit for a while to settle down before I added the sour cream topping, but the topping still overflowed the top during baking anyway. Still, there was plenty of topping to enjoy. I garnished with fresh blueberries for a cheesecake that looked as good as it tasted.

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    • on June 20, 2010

      Mmmm! Delicious! You can't beat the lemon & blueberry combination & this recipe is no exception. I used all fresh blueberries in the mix and for garnish, but in the future I might make a blueberry sauce to drizzle over it as well. Super easy recipe, and I only had to make one adjustment. I knew I had two 8oz boxes of cream cheese in the fridge, so I only purchased one more. Then when I went to make the filling I opened the boxes only to find that DS had eaten at least 4 oz of one of the packages. :? I improvised by using the 20 ozs of cream cheese & only putting in 2 eggs instead of the 3. There were no ill-effects from doing this besides the fact that my filling didn't rise as far up the springform pan as I had put the crust. I ended up trimming off about a half inch of crust above the cheesecake before removing it from the pan. Thanks for posting, LIG! Made & enjoyed for ZWT-6 Team Xtra Hot Dishes! :D

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    • on December 29, 2009

      I love blueberry and lemon flavors so knew this would be a big hit. Bought store brand lemon cream filled cookies and used a 9 inch springform pan. A very easy cheesecake to make that tastes amazing. Topped with some blueberry pie filling when serving and enjoyed! Made and reviewed for KK's Chef's Pick Tag Game.

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    • on September 28, 2008

      ABSOLUTELY LOVED THIS CHEESECAKE! The combo of lemon & blueberry was great, & being the lemon love that I am, I added a bit of lemon zest to the crust mix AND to the filling! Then, when serving, I left off the garnish, but topped it all with a small drizzle of another recipe I'd just made ~ Light Blueberry Sauce! Will certainly make this cheesecake again! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

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    • on December 21, 2007

      This is a very tasty cheesecake! I had a bit of trouble with it but I think that was due to the altitude (nothing bakes the same at 9,600 ft!) It didn't look very pretty when it first came out but the topping covered the ugliness and all the flavor was certainly there. I will definitely try to make this again. Thanks for posting!

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    Nutritional Facts for Lemon Blueberry Cheesecake

    Serving Size: 1 (137 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 459.2
    Calories from Fat 269
    Total Fat 29.9 g
    Saturated Fat 15.2 g
    Cholesterol 124.5 mg
    Sodium 282.6 mg
    Total Carbohydrate 42.9 g
    Dietary Fiber 0.6 g
    Sugars 36.2 g
    Protein 6.4 g

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