Lemon Cheesecake with Blueberry Sauce and a Cinnamon Crust



Crust
1 Cup Flour
1/2 Cup (1 stick) Butter, softened
1/2 t Salt
2 1/2 T Cinnamon

  • In a medium bowl add all ingredients. With clean hands mix all ingredients together till it forms a ball of dough. 
  • In a 9 inch springform pan pat crust dough into the bottom of the pan. Prick with a fork.
  • Bake in a preheated oven of 350 degrees for about 20 minutes or until brown. 
  • Once done let cool and make filling.
Filling
8 oz (1 package) cream cheese
1 Cup large curd cottage cheese
1 Cup sugar
5 eggs
1 lemon, zest and juice
1 T vanilla

  • Mix the cream cheese and cottage cheese together for about 1 minute. 
  • Add sugar, mix well for another minute.
  • Add egg one at a time, making sure to scrap down bowl between each egg. 
  • Finish by mixing lemon zest, lemon juice and vanilla. 
  • Pour cheese filling in the prepared spring form pan with the crust. 
  • Bake the cheese cake in a bain-marie for about 1 hour or until edges of cheesecake is done and just about 2 inches of center is wobbly. 
  • Refrigerate for about 2-4 hours.
  • Make blueberry sauce.
Blueberry Sauce
Make sauce just before serving. You just want to warm the blueberries to go over the top of the cheesecake. 

10 oz (1 bag) frozen Blueberries
1/4 Cup Agave


  • Add blueberries and agave to a small heavy pot. On medium low heat sauce till ready to serve. 
  • To serve, slice a piece of cheese cake add a spoonful of blueberry sauce on top. And if you are so inclined-pour 1/2 and 1/2 over the top as well! 



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