| Recipes |

Lemon-Blueberry Cheesecake

Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Felicia Perretti

Buttery crumbs blanket a cheesecake dotted with blueberries and glazed with a hint of lemon… Need I say more?


Crumb Mixture
  • 2 cups + 2 Tbsp flour
  • 1 cup butter (or margarine)
  • 1 cup firmly packed brown sugar
  • 1 cup white sugar
  • 2 egg whites
  • 16 oz (450 g) cream cheese, room temperature
  • 2 egg yolks
  • 1 egg
  • ⅔ cup sugar
  • 2 tsp vanilla sugar
  • 2 8-oz (225-g) containers whipped cream cheese
  • 1 cup blueberries
  • 1 cup confectioners’ sugar
  • 1 Tbsp boiling water
  • 2 tsp oil
  • 1 tsp lemon extract

Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33-cm) pan with parchment paper.

Using your fingers, combine all the ingredients for the crumb mixture until it becomes the texture of coarse crumbs. Pat half the mixture into the bottom of the pan. Bake for 10 minutes.

Combine all the ingredients for the filling except the blueberries in a bowl and use an immersion blender to combine until smooth. Remove pan from oven and pour the cheese mixture over the crust. Add the blueberries to the cheese mixture, swirling gently to combine. Top with the remaining crumb mixture and bake on a lower rack of your oven for 35 minutes.

For the glaze: Mix all the ingredients well. It should be thick but pourable.

Allow the cheesecake to cool, then drizzle with glaze. Cut into squares.

Freezes well.


(Originally featured in Family Table, Issue 841)

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