Lemon Cheesecake with Lemon Curd and Blueberry Sauce

Are you looking for a delicious cheesecake the whole family will love? Come and take a look at this zesty Lemon Cheesecake with Lemon Curd and Blueberry Sauce!

Sad, but true!

For the longest time, I thought that I did not like cheesecake. And from a calorie point of view, not liking cheesecake might actually be a good thing. But cheesecake is often requested when I ask what everyone wants for dessert. Plus my dear husband Terry is a serious cheesecake fan, having boasted a time or two that he ate 13 (yep thirteen!) pieces of cheesecake at a single sitting. That truly must have been in his younger days...

Bless his heart, just for the record, it is always the skinny ones that can eat to their heart's content...

Truer than true...

But the truth is, I love cream cheese. What is not to love? It is creamy and tangy and rich. And after making this Lemon Cheesecake with Lemon Curd and Blueberry Sauce, it seems that I do like cheesecake after all. I think it is the wonderful flavor that is shared by all three of the elements, coming together. With the heart felt love of cheesecake that seems to be prevalent in the family, there are several cheesecake recipes here at Scratch Made Food. Even a Chocolate Cheesecake!

Perfect for casual dining, this cheesecake is so easy to serve.

And while the standard cheesecake is beautiful, it can be a challenge to serve. I think it fair to say that serving challenges have come up before...But for this easy to serve beauty, I used a standard 9X13 pan. This technique makes a slightly thinner cheesecake, compared to the standard cheesecake. Which for me was just about right, not too rich and not too much. But no worries, since it makes a large cheesecake, those who can't get enough cheesecake, can go back for seconds!

Easy to serve and easy to enjoy, perfect to share at any gathering.

Just so you know, Lemon cheesecake with Lemon Curd and Blueberry Sauce would be the perfect dessert to bring, the next time you are invited to as shared supper and you promise to bring dessert. Easy to transport, easy to serve, and easy to enjoy! My only apology is that if I had know how good this was going to turn out, I would have take more photos!

Ingredients needed for this recipe:

• cream cheese
• sugar
• eggs 
• salt
• flour
• fresh lemon
• lemon curd
• blueberries
• graham cracker crumbs
• butter
• cinnamon 
• cornstarch

You will also need the following:

• 9X13 baking pan
• medium sized mixing bowl
• large sized mixing bowl
• citrus juicer
• hand mixer
• measuring cups
• measuring spoons
• medium size saucepan
• small serving bowl

Now we are ready to begin!

 

Lemon Cheesecake with Lemon Curd and Blueberry Sauce

by the seat of my pants!
350-degree oven

Crust:
2 c crushed graham crackers
1/4 c sugar
1/2 c melted butter

Cheesecake:

3 8oz packages cream cheese
3/4 c sugar
dash salt
1 T flour
4 eggs
juice of 1 lemon

1 1/2 c lemon curd, homemade or purchased

Blueberry Sauce:
4 c blueberries - fresh or frozen (no need to thaw)
2/3 c sugar
dash of salt
1 c water - divided
1/2 t cinnamon
2 T cornstarch

In a medium sized mixing bowl, combine all of the crust ingredients, mix together well, and press gently into the bottom of a prepared 9X13 pan. Set aside.

Juice out the lemon, set aside.

In the large mixing bowl, beat the cream cheese until smooth, then beat in sugar, salt, and flour. Add eggs one at a time, mix each in completely. Add the lemon juice, mix well, scrape bottom and side of the bowl to make sure all cream cheese has been mixed in, and mix again if needed.

Gently pour cream cheese mixture over crust. Bake 45-60 minutes or until done in your oven. Set aside to cool. 

When warm to the touch, spread with the lemon curd. Let cool completely.

To make the Blueberry Sauce, combine the berries, sugar, salt, cinnamon and 3/4 c water. Bring to a boil, simmer 5 minutes. Stir cornstarch into the remaining water, until smooth. Add to the blueberry mixture, cook until thickened and transparent.

Serve squares of cheesecake with the blueberry sauce.

Storage options for Lemon Cheesecake with Lemon Curd and Blueberry Sauce. Store covered in the refrigerator for up to 5 days. I do not recommend freezing this recipe. 

UPDATE:  For your convenience, a "copy and paste" version of Lemon Cheesecake with Lemon Curd and Blueberry Sauce has been included below. 

You may also enjoy:

Whole Wheat Cream Cheese Banana Bread.

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Printable "copy and paste" version:

Lemon Cheesecake with Lemon Curd and Blueberry Sauce

by the seat of my pants!
350-degree oven

Crust:
2 c crushed graham crackers
1/4 c sugar
1/2 c melted butter

Cheesecake:

3 8oz packages cream cheese
3/4 c sugar
dash salt
1 T flour
4 eggs
juice of 1 lemon

1 1/2 c lemon curd, homemade or purchased

Blueberry Sauce:
4 c blueberries - fresh or frozen (no need to thaw)
2/3 c sugar
dash of salt
1 c water - divided
1/2 t cinnamon
2 T cornstarch

In a medium sized mixing bowl, combine all of the crust ingredients, mix together well, and press gently into the bottom of a prepared 9X13 pan. Set aside.

Juice out the lemon, set aside.

In the large mixing bowl, beat the cream cheese until smooth, then beat in sugar, salt, and flour. Add eggs one at a time, mix each in completely. Add the lemon juice, mix well, scrape bottom and side of the bowl to make sure all cream cheese has been mixed in, and mix again if needed.

Gently pour cream cheese mixture over crust. Bake 45-60 minutes or until done in your oven. Set aside to cool. 

When warm to the touch, spread with the lemon curd. Let cool completely.

To make the Blueberry Sauce, combine the berries, sugar, salt, cinnamon and 3/4 c water. Bring to a boil, simmer 5 minutes. Stir cornstarch into the remaining water, until smooth. Add to the blueberry mixture, cook until thickened and transparent.

Serve squares of cheesecake with the blueberry sauce.

Storage options for Lemon Cheesecake with Lemon Curd and Blueberry Sauce. Store covered in the refrigerator for up to 5 days. I do not recommend freezing this recipe. 

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