Luscious Lemon Blueberry Cheesecake Recipe

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Lemon Bar Base Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted koshered butter, at room temperature
• 1/4 cup granulated sugar
• Pinch of kosher salt
• 1 tsp lemon zest

Blueberry Cheesecake Filling Ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup blueberry preserves

Whipped Cream Topping Ingredients:

• 1 cup heavy whipping cream
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1 lemon, thinly sliced (optional)

Instructions:

1. Preheat oven to 325°F.
2. In a large mixing bowl, mix together the flour, butter, sugar, salt, and lemon zest until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 15-20 minutes or until golden brown. Set aside and cool completely.
4. In a separate mixing bowl, beat the cream cheese until smooth. Gradually add in the sugar and mix until well combined. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Pour the cream cheese mixture over the cooled lemon bar base. Drop spoonfuls of blueberry preserves over the cream cheese mixture and swirl gently with a knife. Bake for 40-45 minutes or until the center is almost set and edges are slightly golden.
6. Remove from the oven and allow to cool for 10 minutes. Then run a knife around the edges of the pan, release the cheesecake from the pan and allow to cool completely on a wire rack.
7. For the whipped cream topping, whisk together the heavy cream, sugar, and vanilla extract in a large mixing bowl until it reaches a desirable consistency.
8. Spread the whipped cream over the top of the cooled cheesecake. Garnish with thinly sliced lemon if desired.
9. Cover and refrigerate for at least 4 hours or overnight before serving. Enjoy!