PIES AND TACOS
This Lemon Blueberry Cheesecake is a creamy, zesty, and fruity dessert that’s sure to impress.
Beat the butter, then add sugar and mix until creamy. Add eggs one at a time, then lemon juice, zest, and salt (it may look curdled—normal). Cook over medium-low heat, stirring constantly without boiling, until thickened and 170ºF (76ºC) or it coats the back of a spoon.
In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook for about 10 minutes, stirring occasionally, until the berries break down at a simmer. In a small bowl, mix cornstarch and water to form a slurry.
Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes. Let it cool while you prepare the filling.
Beat the full fat cream cheese on medium speed for 3 minutes until smooth. Add the sugar and beat for another 2 minutes. Scrape the bowl often to avoid lumps. Mix in the sour cream and vanilla extract until combined.
Grease the sides of the pan. Layer 1/3 of the batter over the crust, add spoonfuls of blueberry sauce and lemon curd, and swirl. Repeat with the next two layers, swirling each time, finishing with any remaining sauce on top.
Before serving, top with whipped cream, lemon slices, fresh lemon juice, and fresh blueberries.
Top it with a dollop of whipped cream and fresh blueberries for a stunning presentation!