Lemon Cheesecake with Blueberry Topping
For the cheesecake:
  • 15 graham crackers, crushed
  • 2 tablespoons melted butter
  • 4 (8oz) packages cream cheese
  • 1.5 cups white sugar or cane sugar
  • ¾ cup heavy cream
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • the zest from 2 lemons
  • the juice from 1 lemon
  • ¼ cup all purpose flour
For the blueberry topping
  • 3 cups frozen blueberries
  • 6 heaping tablespoons sugar
  • 4 teaspoons cornstarch
  • the juice of 1 lemon
  1. Preheat your oven to 350 degrees.
  2. Grease a 9-10 inch springform pan.
  3. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
  4. In a large bowl, mix cream cheese with sugar until smooth. Blend in heavy cream, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, lemon zest, lemon juice, and flour until smooth. Pour filling into prepared crust.
  5. Bake in preheated oven for 1 hour. Place a large pan of water on the rack below the cheesecake. Remove the cake & run a knife alongside the edge to loosen the cheesecake from the pan. Return to the oven, that should still be on & heated to 350. Turn the oven off, and let cake cool in oven with the door closed for about 5 hours or overnight. This helps prevents cracking. Chill in refrigerator,
  6. In a small saucepan, combine the blueberries, sugar, cornstarch, & lemon juice. Cook on medium heat for 7-10 minutes, or until thickened slightly. Remove from heat & transfer to a heat proof container. Cover & refrigerate until completely cooled.
  7. Once both components are completely chilled, spread the blueberry topping on top of the cheesecake. Store in the refrigerator.
Recipe by Mrs Happy Homemaker at https://www.mrshappyhomemaker.com/luscious-lemon-cheesecake-with-blueberry-topping/