Ingredients
-
-
20 - 24
-
-
24
-
1
-
3
-
1
-
1
-
-
12
-
1/2
-
1
-
-
1/2
-
Directions
Tangy Lemon Blueberry Cheesecake, I love the taste of lemon and blueberry together Add that to a cheesecake and it can’t get much better!, Great cheesecake! used gluten free wafers, and it turned out wonderful! Thanks for sharing 🙂 Made for Culinary Quest 2015 / Family Picks 2, Life is good when you’re eating this cheesecake! I could not find the lemon creme cookies anywhere, so I had to use vanilla creme instead Even though used a 9-inch springform pan, the filling really rose pretty high I let it sit for a while to settle down before I added the sour cream topping, but the topping still overflowed the top during baking anyway Still, there was plenty of topping to enjoy I garnished with fresh blueberries for a cheesecake that looked as good as it tasted
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Steps
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1
Done
|
Press Crumbled Lemon Cookies Into Bottom and Up on Sides of a 9 or 10 Inch Springform Pan. Chill. |
|
2
Done
|
Preheat Oven to 375 Degrees. |
|
3
Done
|
Combine All of the Filling Ingredients Into a Bowl of an Electric Mixer; Beat Until Smooth and Fluffy (about 15 Minutes). |
|
4
Done
|
Fold in 1 Cup Blueberries and Blend Lightly. |
|
5
Done
|
Add Prepared Filling Onto Crust. |
|
6
Done
|
Bake For 50-60 Minutes, Until Set. |
|
7
Done
|
After Taking the Cheesecake Out, Turn the Oven Temperature Up to 475 Degrees. |
|
8
Done
|
Mix Topping Ingredients Together, Using an Electric Mixer, and Pour on Top of Cheesecake. |
|
9
Done
|
Bake For About 7 Minutes. |
|
10
Done
|
Cool Cheesecake, Then Refrigerate to Keep It Firm. |
|
11
Done
|
Garnish With Fresh Blueberries and Lemon Zest! |
