I love cheesecake. Especially lemon cheesecake. When I saw this great recipe from Seasons and Suppers blog I knew I had to make it.
Before we get into this delicious cheesecake, I’d like to talk a little about food blogs in general. For me, there are very few that I love. I mean a blog I love “all” the recipes on. Some blogs have a recipe that looks interesting but when you look at the rest of the recipes and they don’t interest me. It’s almost like a lot of the blogs out there people are more interested in posting everyday than they are the recipes they post. I don’t have to post everyday, and I’m not sure I would want to if I did. Jennifer at Seasons and Suppers blog is chock full of recipes we all use everyday. A different twist on something you already make perhaps, but everyday food that our families enjoy. Another great blog is Tastes Better from Scratch. Lauren’s blog also has some over the top delicious recipes. One of my favorites is the Hawaiian Bowls. Its made with the most delicious tasting home made Teriyaki sauce, sticky rice and grilled chicken and vegetables. I make this quite often for weeknight meals. Even hubby loves it!
I don’t really have a lot of time for making meals so always appreciate a variation on something I generally cook. If your family loves down home delicious everyday meals, you have to check out these blogs.
Now let’s get to the deliciousness of this cheesecake. Cheesecake is something I have to make when I’m going somewhere. Its only the two of us in the house and hubby doesn’t like it. So its one of those recipes I try when going somewhere to share.
I have made cheesecake before and most recipes tell you to take the spring form pan,. wrap in foil and set is a pan full of water or you’re cheesecake will split. Not this recipe. You just blend the ingredients and pour into the pan with the prebaked crust, throw it into the oven until baked and it is perfect.
The recipe says to cover with plastic wrap. When I did that some stuck to the top of the cheesecake and when I peeled off it tool a little cheesecake with it, so I them covered with aluminum foil to chill in the fridge.
Other than that it came out perfect. And I mean perfect. Perfectly creamy, perfectly dreamy, perfectly lemony.
You can eat this cheesecake with no topping it is delicious as it is. If you like a topping on your cheesecake, you can make a Blueberry Compote and top. You can also replace the blueberries with basically any other fruit you choose. The choices are endless.
If you are looking for a Spring and Summer dessert that’s and elegant, this is it.
Thank you Jennifer for such a great recipe!
Deliciously lemony and creamy with a crisp buttery graham cracker crust.
For the crust:
2 cups graham cracker crumbs
3 Tbsp light brown sugar
6 Tbsp butter, melted, salted or unsalted. Pinch salt, if using unsalted butter or omit for salted butter
For the filling:
16 oz full-fat cream cheese, at room temperature, 2 standard sized blocks (not Whipped)
1 cup full-fat sour cream, or full-fat Greek yogurt
1/2 cup granulated white sugar
2 large eggs
1 – 1 1/2 Tbsp lemon zest
3 Tbsp lemon juice
For the Optional Compote:
2 cups blueberries
1/4 cup granulated sugar
1 Tbsp freshly squeezed lemon juice
2 tsp cornstarch
3 Tbsp water
Make the Crust: Add graham cracker crumbs to a medium bowl and stir in the brown sugar. Pour the melted butter over top, then stir until all the crumbs are moistened and have a wet sand texture. Add a pinch of salt if you used unsalted butter. *If using an 8-inch spring form pan, remove 1/2 cup of the crumb mixture, as you won’t need it all for the base. You can reserve to sprinkle on top of the finished cake, if you like (sprinkle around the outside edge in a ring).
Make the Optional Compote: Place the berries, sugar and lemon juice in a medium saucepan over low-medium heat. Stir the mixture so that the berries are coated. Gently stir the mixture for about 5-10 minutes as the blueberries begin to soften and the juices come out.
In a small cup, dissolve the cornstarch in the water. Add the mixture to the blueberries, gently stirring as the mixture starts to thicken.. Boil for additional 5 minutes and cool. Mixture will thicken as it cools.
You can also make a Blueberry compote to put over the top.