By LondonKarma on April 04, 2006
Photo by GaylaJ
Photo by GaylaJ
Serving Size: 1 (294 g)
Servings Per Recipe: 8
"I love this cheesecake I have made it several different times for different occasions. I have tried it with both frozen and fresh blueberries and either way it get's rave reviews. I also use dehydrated lemon zest instead of fresh. The only issue I have is that i hadn't mastered the skill of it not cracking open at the top when baking it so someone suggested putting a pan of water in the bottom of the oven and it worked although it took longer. My father actually asked for this for his Christmas present except he wanted raspberry instead of blueberry so i omitted the Blueberry's and made a Raspberry topping instead. It was still amazing. This has become everyone's favorite desserts at all my family get togethers! :)"
"This was very good. I love how tall it gets. The only thing I would change is the amount of sugar - it wasn't sweet enough!"
"Awesome. Very tall and creamy and got rave reviews. I don't like cheesecake at ALL, but this looked good, was easy and everyone loved it. I did not use the blueberries as my son wanted strawberry for his birthday - did the fresh strawberries and some glaze. I also added about 1/4 c. toasted, ground pecans to the crust which added a nice nutty flavor. Thanks for a keeper - this one goes in the book. ~Messy44"
"This cheesecake is fabulous! When reading over my cheesecake recipes, I saw this one called for 5 packages of cream cheese; I knew then this is the one I would be making next. The lemon zest is most certainly not overpowering, it just "brightens" up the flavor. Now for the confession: I didn't really want to do the blueberries per the recipe directions. I wanted more of a blueberry pie filling kind of topping, but I also didn't want to use a canned blueberry pie filling. So I took #82897 Strawberry Glaze Pie, substituted blueberries for the strawberries, using 2 cups of fresh blueberries, and doubling the amounts of water, sugar, salt and sugar, and cornstarch. However, I also substituted arrowroot starch for the cornstarch (get it from Penzey's), because I firmly believe it produces a clearer, glossier glaze. It was so hard waiting for this to chill in the fridge. The vanilla wafers made a beautiful "snappy" crust. The crust was so good that I wish there had been more of it. Next time I make this (better believe there will be a next time), I'm going to double the crust amount so I can have some crust up the sides of the cheesecake as well. Did I mention how tall and beautiful and absolutely lusciuos this was? Thank you so much for this delectable recipe. :) I'm going to make this again, because I really enjoyed it."
"Wonderful! I made this for dessert for my husband's Father's Day dinner--needless to say, I earned quite a few "good wife" points. :) Loved the lemon flavor with the blueberries. Other than adding a few minutes to the baking time, I didn't make any changes. Next time I may put fewer berries on top, though, or at least press them into the batter a bit--they didn't sink much, and since there was more than a single layer, the ones on the very top shriveled some. Didn't seem to slow anyone down, though. :) Great recipe-thanks for posting!"
"This was incredible LondonKarma. What a perfect cheesecake. It was big, tall, rich and creamy. I loved the addition of the blueberries and lemon zest. I baked the cake at 300 degrees for 80 minutes. It turned out great. Thank you so much for sharing. We have a new family favourite."