Monday, September 8, 2014

Happy Birthday to Your Mom with Blueberry Lemon Cheesecake


I'm going to treat the ladies at my women's group tonight to a homemade blueberry lemon cheesecake.  Because when it's your mom's birthday and her daughters are together, you have cake, I think.


Blueberry Lemon Cheesecake for Our Lady's Birthday 
(or for whenever you happen to want blueberry lemon cheesecake)

::Ingredients::

Crust:
9-10 Graham Crackers
1/2 cup Rolled Oats
3 tbsp. Brown Sugar
5 tbsp. Melted Butter

Filling:
3 (or 2*) 8oz. Packages Softened Cream Cheese
1/2 cup White Sugar
1 tbsp. Lemon Extract (or 2 tbsp. Lemon Juice)
2 cups Frozen or Fresh Blueberries Chopped (I used a mini blender)
1 cup Chilled Whipping Cream

Sour Cream Topping:
1 cup Sour Cream
2 tbsp. White Sugar
1 tsp. vanilla

Blueberry Topping:
1-2 cups Blueberries
1/4 cup Water
1 tsp. Cornstarch Dissolved in 1tbsp. Water

::Directions::
Set oven to 350 degrees.  Crush graham crackers and oats either with a blender or manually.  Stir in sugar and melted butter.  Press into the bottom of a 9" springform pan or pie pan.  Bake for 12-minutes and allow to cool.

While crust is baking, combine cream cheese, sugar, and lemon extract in mixer.  Stir in chopped blueberries.  In separate bowl whip the cream until it's...whipped cream.  (Let me know if you've never done this and want some more detail!)  Fold into your filling.  Pour and spread over the crust and chill cake in the refrigerator.  

Combine the sugar, vanilla, and sour cream for your sour cream topping.  You can double this or completely eliminate it.  I just wanted a small layer.  Spread over the cake and replace in the refrigerator.

Chill entire cake 12-24 hours.  
(If you're in a rush, place in the freezer.)
Keep in mind since this is a no-bake cheesecake, it is softer.  The more chilled you can have it upon serving, the better.

To make the blueberry topping, combine the blueberries and water in a saucepan.  Heat on the stove low until boiling.  Stir in the dissolved cornstarch for thickening.  Remove from heat and allow to cool.  Pour over the chilled cake.

*In full disclosure, I made mine with only two packages.  Still great but I think I'd prefer it to be a bit firmer and richer next time.  Either works.



Enjoy!






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4 comments:

  1. oh man, am i excited for tonight or what!

    ReplyDelete
  2. It looks delicious....could you just send me one? Mine would never turn out as lovely as yours! :)

    ReplyDelete
  3. I wish I could've tried it the other night it looks as good in person!! I hope u make this for our earthly mom next year so I can taste some!!!!

    ReplyDelete

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