What’s more American than apple pie? Hopefully this lemon cheesecake topped with mixed berries will come close because it’s my red, white and blue project for July!
I’m not a huge cheesecake fan however it seems pretty much everyone else in the world is so I’m often asked if I’ll make a cheesecake. The number of requests for cheesecake finally got to me and I caved. Never doing anything by half measures, I made two large cheesecakes for my co-workers and as usual, they were devoured in minutes flat.
Lemon Cheesecake (will yield one 9 or 10 inch cheesecake, or one 7 inch and 6 muffin size )
15 digestive biscuits (or use graham crackers, or a cookie of your choice)
1 stick of butter melted
3- 8 oz packs of cream cheese
8 oz Plain Greek yogurt
4 large eggs
juice of 4 meyer lemons (I used regular lemons)
grated zest of two lemons
1 1/2 cup sugar
2 tablespoon flour
Preheat oven to 350 degrees.
In a food processor grind digestive biscuits to a fine crumb, then add melted butter to them and work it together.
Press mixture on the bottom of the pan and up the sides about half way up the pan.
Bake the crust for 12 minutes.
Its always best to start out with room temperature cream cheese, it just mixes better.
Whip your cream cheese and greek yogurt until it is smooth
add eggs one at a time blending in before adding another.
add lemon juice, zest, sugar, and flour. Continue mixing until batter is smooth.
Pour batter into prepared cheesecake pan and place on the middle rack of the oven and bake for about 45 minutes or until done in the center. The cheesecake may shake a bit in the middle but I like to pull mine out just as it starts to crack. If I wanted a perfect top I would have used a water bath.
If you made mini cheesecakes, they should only take about 25 minutes, keep an eye on them so they don’t over bake!
Allow cheesecake to cool completely before topping with blueberry mixture.
Blueberry or Mixed Berry Topping
3 cups of fresh or frozen blueberries (I used frozen mixed berries)
3/4 cup sugar
juice of two meyer lemons
1 tablespoon corn starch
In a small sauce pan add all your ingredients and bring to a boil for about 5 minutes, remove from heat and allow to cool, the mixture will thicken as it cools. Make sure both the cheesecake and the topping have cooled sufficently before topping your cheesecake, otherwise it will run off the sides.
The berries made a lot more juice than I thought they would, and I wanted the berries to really be prominent on the cake, so I used a slotted spoon to get all the berries saving the extra juice for the weekend when I made pancakes!!