By Hannah Hassler
Summer is right around the corner so we are sharing one of our favorites with you today! This is quite a delectable recipe, that looks absolutely stunning, almost as if you slaved away for hours…well, you sort of do, but it’s easier when you break it up into smaller chunks. Make it the night before a party or barbecue and be prepared to WOW your friends and family with how beautiful AND delicious it is. The cheesecake is light and fluffy with notes of lemon and sour cream, and the blueberry topping just sends it over the top! Once it’s all ready to go, reward yourself with a Green Mountain Naturals® Lemonade.
3 Cups fresh blueberries
¾ Cup sugar
2 Tablespoons unsalted butter
2 Tablespoons fresh lemon juice
1 Tablespoon cornstarch
Combine all ingredients in a saucepan over medium heat. Bring to a simmer, and continue cooking for an additional 4-5 minutes. Blueberries will start to break down. Remove from heat, let cool and then refrigerate for up 3 days.
6 Tablespoons melted, unsalted butter
2 Cups (2 ½ sleeves) of graham cracker crumbs
3 Tablespoons sugar
¼ Teaspoon cinnamon
Pinch of salt
In a food processor, or by hand, mix together crumbs, butter, cinnamon, sugar, salt. Press into bottom and sides of a 9×9 inch spring form pan. Refrigerate for 15 minutes.
16 Ounces cream cheese, at room temperature
16 Ounces sour cream
1 Cup sugar
3 Large eggs
Lemon Zest from 1 whole lemon
2 Teaspoons lemon fresh lemon juice
1 Teaspoon Vanilla
Boiling water for roasting pan
Preheat oven to 325 degrees. In a standing mixer, or by hand, whip cream cheese until fluffy. Then, add sour cream, sugar, eggs, lemon juice, lemon zest, and vanilla. Once combined, pour into chilled crust. Set spring form pan into a large shallow roasting pan. Place in the oven, and then carefully spoon or pour boiling water into roasting pan until it reaches 1-2 inches up the sides of the cheesecake pan. Bake for 1 hour 15 minutes. Cheesecake should slightly jiggle in the center, but will set. Let cheesecake rest in roasting pan for 30 minutes, and then transfer to a cooling rack and chill in the refrigerator, uncovered for 8 hours. Finally, spoon the blueberry topping onto cheesecake, cut and serve!
Modified recipe from http://www.marthastewart.com/.