Blue Christmas
Blue Christmas
This recipe was inspired by the summer season of fresh blueberries and amazing lemons from a friends grove as well as the celebration of Independence Day, but of course!
Equipment
- 1 10-inch Springform Pan OR 10-inch removable bottom pan
Ingredients
Crust
- 1 1/2 Cup Ground Lemon Cookies OR Ground Graham Crackers and 1 tsp Lemon Zest
- 3 tbsp Melted Unsalted Butter
Batter
- 2 lbs Softened Cream Cheese
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 TBSP fresh lemon juice
- 1 tsp lemon zest
- 4 eggs room temperature
Topping – Blueberry Coulis
- 1 cup fresh blueberries
- ¼ cup granulated sugar
- 2 tbsp fresh lemon juice
Instructions
Crust:
- Prepare bottom of pan by greasing with butter or spray olive oil.Combine the crumbled lemon cookies (or graham crackers and lemon zest) with the melted butter in a small bowl. Press onto the bottom of a Springform Pan or removable bottom pan with the palm of your hand or the bottom of a glass to make crust consistent throughout.
Batter:
- Mix softened cream cheese in a stand mixer with paddle, or large bowl with hand mixer until smooth – about 3 minutes – add sugar and mix for 1 minute.Add vanilla extract, lemon juice and lemon zest. Mix until blended – about 2 minutes. Scrape down sides, add eggs, one at a time until incorporated. Scrape down sides of bowl. Mix for 30 seconds. Pour batter into prepared pan and smooth the top with an off set spatula. Place pan on a baking sheet and bake for 50-60 minutes. The cake will be a bit wobbly in the center, which is fine. Remove from oven if starting to crack.
Topping-Blueberry Coulis:
- Place the blueberries, granulated sugar and fresh lemon juice in a medium pot and bring to a boil, stirring to mix all ingredients. Once this boils, reduce heat to simmer, stir and remove once fragrant – about 2 minutes. Remove from heat, let cool and place on top of the cooled cheesecake. Sprinkle with fresh lemon zest just before serving and enjoy!
Notes
Wave the Red, White and Blue Seasonal Adaptation:
Instead of the blueberry coulis, top the cooked and cooled cheesecake with fresh strawberries, blueberries and shaved white chocolate (or white chocolate morsels!)
