Blueberry Lemon Cheesecake

Buttermilk Biscuit Base

• 8 ounces buttermilk biscuits, crushed into crumbs
• 4 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

New York-style Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs, room temperature
• 1 tablespoon lemon zest
• 1 cup fresh blueberries

Whipped Cream Topping

• 1 cup heavy whipping cream, chilled
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a medium-sized bowl, mix together buttermilk biscuit crumbs, melted butter, and granulated sugar. Press mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from oven and let cool completely.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add in sugar and vanilla extract, and beat until combined.
4. Add in eggs, one at a time, until fully incorporated. Mix in lemon zest and blueberries.
5. Pour the cheesecake filling onto the cooled crust. Bake for 60-70 minutes, or until the edges are golden brown and the center is slightly jiggly.
6. Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 4 hours, or overnight.
7. To make the whipped cream topping, beat the heavy whipping cream until soft peaks form.
8. Add powdered sugar and vanilla extract and continue to beat until stiff peaks form.
9. Top the cheesecake with whipped cream and serve.