Lemon Blueberry Cheesecake

Recipe by LifeIsGood
READY IN: 1hr 20mins
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
  • Crust
  • 20 -24
    lemon cream-filled vanilla sandwich cookies, crumbled (I use a food processor to make fast work of it.)
  • Filling
  • 24
    ounces cream cheese
  • 1
    cup sugar
  • 1
    teaspoon lemon extract
  • 1
    cup blueberries, washed and drained
  • Topping
  • 12
    ounces sour cream
  • 12
    cup sugar
  • 1
    teaspoon lemon extract
  • Garnish
  • 12
    cup blueberries, washed and drained (more or less, depending on your taste)
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DIRECTIONS

  • Press crumbled lemon cookies into bottom and up on sides of a 9 or 10 inch springform pan. Chill.
  • Preheat oven to 375 degrees.
  • Combine all of the filling ingredients into a bowl of an electric mixer; beat until smooth and fluffy (about 15 minutes).
  • Fold in 1 cup blueberries and blend lightly.
  • Add prepared filling onto crust.
  • Bake for 50-60 minutes, until set.
  • After taking the cheesecake out, turn the oven temperature up to 475 degrees.
  • Mix topping ingredients together, using an electric mixer, and pour on top of cheesecake.
  • Bake for about 7 minutes.
  • Cool cheesecake, then refrigerate to keep it firm.
  • Garnish with fresh blueberries and lemon zest!
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