Lemon Blueberry Cheesecake

By CountryLady on November 29, 2005

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Ingredients

    VANILLA WAFER CRUST

    1. 4 cups vanilla wafers ( or 2 3/4 cups wafer crumbs)
    2. 1/2 cup butter, melted
    3. 1/2 teaspoon ground nutmeg

    LEMON FILLING

    1. 2/3 cup granulated sugar
    2. 4 large eggs
    3. 24 ounces blocks cream cheese, chopped & softened
    4. 2/3 cup full fat sour cream
    5. 1/3 cup lemon juice
    6. 1 tablespoon finely grated lemon zest

    BLUEBERRY TOPPING

    1. 2 cups fresh blueberries ( or frozen & thawed)
    2. 1/3 cup granulated sugar
    3. 2 teaspoons water
    4. 1 tablespoon cornstarch

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.
 
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