Lemon Blueberry Cheesecake

March 7, 2024 by admin

a digital thermometer. If the cheesecake begins to crack, turn off the oven.

Turn off the oven, crack open the door and leave the cheesecake in the oven for 60 minutes. It will continue to cook while the oven cools.

Transfer the cheesecake to a cooling rack and let it set at room temperature for 60 minutes.

Cover with plastic wrap and chill in the refrigerator overnight (or for a minimum of 4 hours).

When ready to serve, carefully remove the cheesecake from the springform pan. Gently spread the blueberry pie filling on top.
Pipe the whipped cream around the edge of the cheesecake and garnish with freshly grated lemon zest or lemon slices. Slice with a sharp knife, cleaning the knife in between cuts and enjoy!

1 ½ cup blueberry pie filling,2 cups fresh whipped cream,lemon slices and/or lemon zest

Storage Information

- Storage. Leftover cheesecake should be stored tightly covered in an air tight container for up to 5 days.

Freezing. To freeze, wrap tightly in plastic wrap and then foil. Transfer to a freezer safe, airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator. Freeze without the whipped cream and blueberry topping if you can as the texture will change when frozen and thawed.

Blueberry Compote

Prefer a fresh blueberry compote to the blueberry pie filling? It’s delicious and quick and easy to make:

Combine 1 cup of blueberries, water, granulated sugar and lemon juice in a medium saucepan. Cook the mixture, stirring frequently, over medium heat for 8 to 10 minutes.
Add the half cup of blueberries, stirring to combine, and cook for an additional 4 to 6 minutes, continuing to stir frequently.
Remove the blueberry compote from heat and let it cool completely
Refrigerate until ready to to serve the cheesecake.