For the longest time, I did not think I liked cheesecake. I understand that from a calorie point of view, not liking cheesecake might be a good thing. But my dear husband Terry is a serious cheesecake fan, having boasted a time or two that he ate 13 (yep thirteen!) pieces of cheesecake at a single sitting.
Bless his heart, just for the record, it is always the skinny ones........
|Lemon Cheesecake with Blueberry Sauce|
But the truth is, I love cream cheese. It is creamy and tangy and rich. It seems I also love cheesecake, but not the traditional spring form pan and that particular presentation. It can also be a challenge to serve. Enter the standard 9X13 pan, coupled with the same wonderful cheesecake flavor, and an easy to serve bonus.
Lemon Cheesecake with Lemon Curd and Blueberry Sauce
Makes up to 30 servings
2 c crushed graham crackers
1/4 c sugar
1/2 c melted butter
3 8oz packages cream cheese
3/4 c sugar
1 T flour
juice of 1 lemon
1 1/2 c lemon curd, homemade or purchased
4 c blueberries - fresh or frozen (no need to thaw)
2/3 c sugar
dash of salt
1 c water - divided
1/2 t cinnamon
2 T cornstarch
Heat oven to 350 degrees.
To make the crust, combine all ingredients, press gently into the bottom of a prepared 9X13 pan. Set aside.
Beat cream cheese until smooth, beat in sugar, salt, and flour. Add eggs one at a time, mix in completely. Add lemon juice, mix well, scrape bottom and side of the bowl, mix again if needed.
Gently pour cream cheese mixture over crust. Bake 45-60 minutes or until done in your oven. Set aside to cool. When warm to the touch, spread with the lemon curd. Let cool completely.
To make the Blueberry Sauce, combine the berries, sugar, salt, cinnamon and 3/4 c water. Bring to a boil, simmer 5 minutes. Stir cornstarch into the remaining water, until smooth. Add to the blueberry mixture, cook until thickened and transparent.
Serve squares of cheesecake with blueberry sauce.
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