Lemon-Blueberry Cheesecake

Chaya Surie Goldberger Chaya Surie Goldberger
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Buttery crumbs blanket a cheesecake dotted with blueberries and glazed with a hint of lemon… Need I say more?

1h 20m 18
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Wheat, Dairy, Egg

Directions

Prepare the Crumbs

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch (23×33-centimeter) pan with Gefen Parchment Paper.

  2. Using your fingers, combine all the ingredients for the crumb mixture until it becomes the texture of coarse crumbs.

  3. Pat half the mixture into the bottom of the pan. Bake for 10 minutes.

Prepare the Filling

  1. Combine all the ingredients for the filling except the blueberries in a bowl and use an immersion blender to combine until smooth.

  2. Remove pan from oven and pour the cheese mixture over the crust.

  3. Add the blueberries to the cheese mixture, swirling gently to combine.

  4. Top with the remaining crumb mixture and bake on a lower rack of your oven for 35 minutes.

Prepare the Glaze

  1. Mix all the ingredients well. It should be thick but pourable.

  2. Allow the cheesecake to cool, then drizzle with glaze. Cut into squares. Freezes well.

Credits

Description:
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.

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2 Comments

M H •

The ingredients list cream cheese twice. Is that an error?

Zissy Singer •
Reply to M H

I'm wondering the same?

FF MM •

Hi, Do you need Cream cheese twice in the filling?