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Recipe: Lemon Blueberry Cheesecake

Looking for a citrusy yet sweet dessert treat for your next spring fling? Try serving up a slice of this Lemon Blueberry Cheesecake courtesy of Inn & Spa at Cedar Falls – Hocking Hills Lodging in Logan, OH!

Lemon Blueberry Cheesecake

Ingredients:

• 2 1/2 lb cream cheese
• 1 cup sugar
• 6 tbsp all-purpose flour
• 2 tsp lemon zest
• 1 tsp vanilla extract
• 1/2 cup lemon juice
• 1 cup blueberries
• 4 eggs
• 3 egg yolks

Directions:

1. Cream the cheese and sugar on low speed of stand mixer (speed 2 on KitchenAid) until very pliable. Scrape down sides and bottom of bowl with rubber spatula.

2. Add flour in two parts, mixing well after each addition.

3. Add egg and yolks one at a time mixing well after each one. When 4 eggs have been added, stop the mixer and scrape down the side and bottom with spatula. Turn back on to low speed incorporating the rest of the eggs. Blend until last egg has just been incorporated and stop. Add the vanilla, zest, lemon juice and ½ of the blueberries and blend for just 2 minutes. Pour into prepared crust. Sprinkle the remaining blueberries on top of the pie.

4. Bake in oven with water bath at 425 F for 20 minutes. Then turn temp down to 350 F and continue to bake for 50-60 minutes longer until set (little to no jiggle in center of pie).

Crust:

• 2 cups graham crumbs
• 4oz butter melted
• Pinch salt
• 1oz ladle of sugar

10-inch spring-form panMix together, press into spring-form pan and bake at 400 F for about 15 min until just starting to get color. Remove and cool before adding pie mixture.