Lemon Cheesecake with Blueberry SauceSeptember 17, 2010
Last time I was home, my mom requested cheesecake. This is an adaption of an “ultimate cheesecake” from the Food Network. It’s deliciously lemony and great on a summer evening.
You will need:
- 2 c graham crackers, crushed
- 1/2 t ground cinnamon
- 1/2 t ground nutmeg
- 1 stick unsalted butter, melted
- 1 lb cream cheese (2 8-oz blocks), softened
- 3 eggs
- 1 c sugar
- 1 pt sour cream
- 2 lemons, zested
- 1 dash vanilla extract
- 1 dash almond extract
- 1 pt blueberries
- 1 lemon, zested and juiced
- 1 T sugar
- 2 T raspberry preserves
- Preheat the oven to 325 degrees.
- Combine the graham crackers crumbs, cinnamon, nutmeg and melted butter with a fork until moistened. Spray the bottom and sides of an 8-in springform with non-stick cooking spray. Press the crumbs into the pan, covering the bottom and slightly up the sides. Refrigerate while you mix the mix the filling.
- With an electric mixer, beat the cream cheese on low speed just until smooth and lump-free. Add in the eggs, 1 at a time, and beat slowly until just combined.
- Gradually beat in the sugar until creamy. Mix in the sour cream, lemon zest, vanilla and almond. Scrape down the sides periodically to ensure it is well mixed. Pour the filling into the crust and smooth with a spatula.
- Bake for 45 minutes; it should still jiggle in the middle, because it will firm further while chilling. Allow to cool for a half hour in the pan.
- Chill in the refrigerator for another 4 hours, loosely covered. Loosen from sides and unmold.
- Meanwhile, combine the fresh blueberries with the lemon zest, lemon juice, sugar and preserves. Simmer over medium heat about 5 minutes until the berries begin to soften. Cool slightly before topping the cheesecake.