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Close up photo of one slice of Lemon Blueberry Cheesecake Pie

Lemon Blueberry Cheesecake Pie

Lemon Blueberry Cheesecake Pie - a great dessert to make a day ahead for any Sunday dinner or even a special occasion.
Course Dessert
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 448 kcal
Author Barry C. Parsons

Ingredients

For the lemon shortbread crust (A graham wafer crumb base is easily substituted if you prefer.)

  • 1 cup flour
  • ½ cup icing sugar powdered sugar
  • small pinch salt
  • ½ cup cold butter cut in cubes
  • 1 tsp lemon extract
  • 1 large egg yolk
  • 1 tsp lemon zest finely minced

For the cheesecake filling

  • 1 pound of cream cheese 2 eight ounce packages
  • 1 cup icing sugar powdered sugar
  • cups whipping cream
  • 1 tsp vanilla extract
  • 1 tsp very finely minced lemon zest

For the blueberry topping

  • 2 cups blueberries fresh or frozen
  • ½ cup sugar
  • 1 rounded tablespoon corn starch
  • ¼ cup water

Instructions

To prepare the lemon shortbread crust

  1. Sift together the flour, icing sugar and salt. Mix in the lemon zest. Set aside.
  2. Rub the butter into the dry ingredients with your fingers until it is well incorporated and the mixture becomes crumbly, like a coarse meal
  3. 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.
  4. Roll the dough out into a 12 inch round, place in a 10 inch pie plate and trim the edges.
  5. 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

  1. 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.
  2. 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.
  3. 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.)
  4. Finally fold in the remaining whipped cream and the lemon zest by hand until smooth, using a rubber or silicone spatula.
  5. Spread the filling evenly into the prepared crust and chill in the fridge.

To prepare the blueberry topping

  1. Bring the berries and sugar to a very gentle boil for only about 5 minutes.
  2. 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.
  3. Cool completely.
  4. 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.
  5. Garnish with additional whipped cream before serving if you like.