Lemon Blueberry Cheesecake Pie - a great dessert to make a day ahead for any Sunday dinner or even a special occasion.
Course
Dessert
Prep Time1hour
Cook Time20minutes
Total Time1hour20minutes
Servings12servings
Calories448kcal
AuthorBarry C. Parsons
Ingredients
For the lemon shortbread crust (A graham wafer crumb base is easily substituted if you prefer.)
1cupflour
½cupicing sugarpowdered sugar
small pinch salt
½cupcold buttercut in cubes
1tsplemon extract
1large egg yolk
1tsplemon zestfinely minced
For the cheesecake filling
1poundof cream cheese2 eight ounce packages
1cupicing sugarpowdered sugar
1½cupswhipping cream
1tspvanilla extract
1tspvery finely minced lemon zest
For the blueberry topping
2cupsblueberriesfresh or frozen
½cupsugar
1rounded tablespoon corn starch
¼cupwater
Instructions
To prepare the lemon shortbread crust
Sift together the flour, icing sugar and salt. Mix in the lemon zest. Set aside.
Rub the butter into the dry ingredients with your fingers until it is well incorporated and the mixture becomes crumbly, like a coarse meal
Whisk together the egg yolk and lemon extract Add to the crumbly dry mixture and mix in until a soft dough forms.Wrap the dough in plastic wrap and chill in the fridge for at least a half hour.
Roll the dough out into a 12 inch round, place in a 10 inch pie plate and trim the edges.
Bake at 350 degrees F (325 for glass bakeware) for 20 minutes or so, or just until lightly golden brown. Let cool completely before adding the cheesecake filling.
To prepare the lemon cheesecake filling
Remove 3 rounded tbsp of the icing sugar from the 1 cup you have measured. Add the 3 tbsp icing sugar to the bowl of an electric mixer along with the vanilla extract and whipping cream. Beat together to firm peaks, then transfer the whipped cream to a separate bowl.
Now add the remaining powdered sugar and the cream cheese to the electric mixer bowl and cream together well until smooth and the cream cheese is well softened.
Add about ½ cup of the whipped cream to the softened cream cheese mixture and beat again until smooth. (This step helps soften the cream cheese mixture a little more for the next step and prevents lumps of cream cheese in the filling.)
Finally fold in the remaining whipped cream and the lemon zest by hand until smooth, using a rubber or silicone spatula.
Spread the filling evenly into the prepared crust and chill in the fridge.
To prepare the blueberry topping
Bring the berries and sugar to a very gentle boil for only about 5 minutes.
Mix the corn starch with the water and add slowly to the boiling berry mixture stirring constantly. Boil gently for 1 additional minute stirring constantly.
Cool completely.
When the blueberry topping has cooled to room temperature, spoon it evenly over the filling and chill for several hours before serving. If you have the time, make this cheesecake a day in advance to get the best set on the cheesecake filling.
Garnish with additional whipped cream before serving if you like.