Lemon Cheesecake with Blueberry Compote
Lemon Cheesecake with Blueberry Sauce. Creamy cheesecake, perfectly tangy lemon & juicy blueberry sauce - the PERFECT cheesecake flavor combo!
Lemon Cheesecake with Blueberry Compote
Ingredients
For the Crust
1/3 cup unsalted butter , melted
1 tablespoon sugar
1 and 1/4 cup graham crumbs
For the Cheesecake
20 oz cream cheese , softened to room temperature, 600g
3/4 cup granulated sugar
2 tablespoons lemon Zest , zest of about 2 lemons
4-6 tablespoons freshly squeazed lemon juice , juice of about 2 lemons
1/2 cup sour cream , room temperature
4 eggs , room temperature
For the Blueberry Compote
2 cups frozen blueberries
1/4 cup granulated sugars
1/4 cup water
2 teaspoons lemon zest
Instructions
Preheat the oven to 350F degrees. Wrap a 9 inch springform pan with aluminium foil so that you can fold the aluminium foil over the edges. Wrap at least 3 times so that every part of the outside of the pan is tightly covered. Spray the bottom of the the springform pan very lightly with non-stick cooking spray or grease very lightly with butter. Set aside.
Full Recipe
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