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...
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!
350-degree oven
Crust:
2 c crushed graham crackers
1/4 c sugar
1/2 c melted butter
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.
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.
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.
350-degree oven
Crust:
2 c crushed graham crackers
1/4 c sugar
1/2 c melted butter
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.
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 cheese3/4 c sugar
dash salt
1 T flour
4 eggs
juice of 1 lemon
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.
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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 cheese3/4 c sugar
dash salt
1 T flour
4 eggs
juice of 1 lemon
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.
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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Such a delicious and decadent looking recipe. I love the blueberry sauce idea.
ReplyDeleteThank you so much!
Deletejudee from Gluten Free A-Z blog left the previous comment
ReplyDeleteHi Judee, thanks so much for stopping by, I appreciate it!
DeleteThis looks so yummy :) Love lemon cheesecake.
ReplyDeleteThank you Claire!
DeleteCheesecake is one of my weakness. I alo love lemon so I'd choose your cheesecake over the pecan pie.
ReplyDeleteFunny, my husband and I were just talking desserts yesterday. I said Cake or Pie? He said pie. Then I said Pie or bwonies? He chose brownies. Anyway, we went onn like that and he knew I'd always choose cheescake with my options!
My husband is definitely in the cheesecake camp!
DeleteCheesecake is one of my favourite things in the world. And lemon and blueberry go together so well.
ReplyDeleteI also enjoy blueberry and lemon together, they are a great pair of flavors.
DeleteA lemon lover's delight! Featuring when my party opens.
ReplyDeleteCarol, thank you so much!
DeleteYummi!
ReplyDeleteThanks, that flavor combo of lemon and blueberries is so good.
DeleteMelynda, thanks so much for co-hosting and linking up at #FoodFriday 28 for Independence Day Recipes. Pinned.
ReplyDeleteDee, thanks for hosting.
Delete