Blueberry Lemon Cheesecake

Although this particular cheesecake was made as dessert for an engagement celebration, I would use it as a breakfast dish topped with Lemon Yogurt, Granola, Blueberries, and garnished with Mint leaves.

Blueberry Lemon Cheesecake Crust:

What you need:

• 1 ½ cups ground Pecans
• ¼ cup butter/margarine
• ½ tsp. Cinnamon
• 3 Tablespoons Sugar

What you do:

1. In a small bowl, combine ingredients.
2. Press into 9″ spring form pan and bake @ 350oF for 10 minutes.

Blueberry Lemon Cheesecake Filling:

What you need:

• 3 – 250 grams/8 oz. pkg. Cream Cheese at room temperature
• ¾ cup Sugar
• ½ tsp. Vanilla
• 1 tsp. Lemon zest
• 3 large Eggs
• 2 cups Blueberries fresh
• 1/3 cup Blueberry Jam

What you do:

1. (While the crust is in the oven) In a large bowl, beat cream cheese until smooth.
2. Gradually beat in sugar, vanilla, lemon and eggs – one at a time.
3. Scrape sides of the bowl between each addition.
4. After the mixture is well blended gently fold in Blueberries.
5. Pour into spring form pan.
6. Place teaspoons of Blueberry Jam on top of mix and pull through batter with a knife.
7. Bake for 50 – 60 minutes at 350oF or until center barely jiggles when the pan is gently tapped.  Cool to room temperature.
8. Refrigerate for several hours before removing from pan.

Top with Blueberry Coulis and Blueberries. Garnish with mint.

Blueberry Coulis

• 2 cups Blueberries
• 1 cup Sugar
• 1 tsp. Lemon Juice

1. In a small pot, bring ingredients to a gentle boil, cook until Blueberries pop.
2. Put through a blender then a sieve.
3. Cool.