Nov 10, 2016 - Lemon Cheesecake with Blueberry Compote is ridiculously creamy & bursting with spring flavors. While the berries cook, … You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Keto Lemon Cheesecake Bites with Blueberry Sauce are the perfect low carb dessert all-year-round. I typically use frozen because the flavor of the sauce is the same and it's a more affordable choice. Not a huge cake so nice for small gathering. Or for more lemon blueberry recipes, be sure to try these lemon blueberry muffins or my favorite lemon blueberry cake with cream cheese frosting. Generously butter bottom and sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. And this Lemon Cheesecake with Blueberry Compote does just that. You could top the cheesecake with lemon curd instead, but the blueberry sauce complements the lemon flavor perfectly without lemon overkill. 4 8-ounce packages cream cheese, room temperature. Bake in the preheated oven for 10 minutes, then remove from the oven keeping the oven turned on. Add eggs 2 at a time, beating until just blended after each addition. Cool the cheesecake in the roasting pan until it's room temperature. Its the first one that didn’t crack while baking. All rights reserved. With a graham cracker crust, fresh lemons & juicy berries. With a graham cracker crust, fresh lemons & juicy berries. Just made this last night and it was fabulous! Lemon Cheesecake with Blueberry Compote By . Note that if you top the entire cheesecake, I recommend boiling the sauce for a little longer to make it thicker. In total, you’ll end up with about 2 tablespoons of zest, 4-6 tablespoons of juice in the cheesecake for quite a pronounced lemon flavor. When beating the eggs it adds air to your mixture. lemon blueberry cake with cream cheese frosting. Powered by the Parse.ly Publisher Platform (P3). Learn how to make Perfect Cookies Every Time! Aug 21, 2018 - Lemon Cheesecake with Blueberry Compote is ridiculously creamy & bursting with spring flavors. Lemon Cheesecake with Blueberry Compote By . Then finally be very careful not to open the open door while baking. After making the filling, bake the entire cheesecake for 35-45 minutes or until the top looks just set. Cream cheese, sour cream and eggs should be room temperature before getting started. Feb 3, 2018 - Lemon Cheesecake with Blueberry Compote is ridiculously creamy & bursting with spring flavors. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Classic Cheesecake with Blueberry Compote - Spoon University Ingredients For the Crust 1/3 cup unsalted butter , melted 1 tablespoon sugar 1 and 1/4 cup graham crumbs For the Cheesecake 20 oz cream cheese , softened to room temperature, 600g This will definitely be my go to cheesecake recipe going forward! For the Crust. On that note – we’re going to use the water bath method to bake the cheesecake. © 2020 Condé Nast. 20 oz cream cheese , softened to room temperature, 600g. 1/4 cup fresh lemon juice; 1 tablespoon grated lemon peel; 2 teaspoons vanilla extract; 6 large eggs; BLUEBERRY COMPOTE; 4 1/2-pint baskets fresh blueberries; 2/3 cup sugar; 2 … Ingredients For the Crust 1/3 cup unsalted butter , melted 1 tablespoon sugar 1 and 1/4 cup graham crumbs For the Cheesecake 20 oz cream cheese , softened to room temperature, 600g I'm the baker behind Just So Tasty. It’s delicious any time of year though, since lemons are easily accessible and blueberry sauce can be made with frozen berries. I love this baked lemon cheesecake in the spring and summer. Combine all ingredients in heavy large skillet. Press the mixture into the bottom of the springform pan, creating a slight lip around the edges (the sides of the pan will not be covered). Beat the cream cheese and sugar so there are no lumps – the last thing you want is lumps in your cheesecake. I would say the blueberries don’t thicken very much when cooking on the stove but they tasted yummy! I hope this helps! 1 tablespoon sugar. Or it can be made right before you plan to serve the cheesecake. 20 oz cream cheese , softened to room temperature, 600g; 3/4 cup granulated sugar; 2 tablespoons lemon Zest , zest of about 2 lemons; 4-6 tablespoons freshly squeazed lemon juice , juice of about 2 lemons; 1/2 cup sour cream , room temperature; 4 eggs , room temperature; For the Blueberry Compote. 1/3 cup unsalted butter , melted. Place springform pan in large roasting pan. For easier zesting, always zest the lemons first and then squeeze out the juice. Making cheesecake is quite straight forward. large roasting pan (big enough to fit the springform pan). Lemon cheesecake was light and lemony. 20 oz cream cheese , softened to room temperature, 600g; 3/4 cup granulated sugar; 2 tablespoons lemon Zest , zest of about 2 lemons; 4-6 tablespoons freshly squeazed lemon juice , juice of about 2 lemons; 1/2 cup sour cream , room temperature; 4 eggs , room temperature; For the Blueberry Compote. Place graham cracker crumbs in pan; tilt pan to allow crumbs to coat inside of pan, leaving excess crumbs in bottom of pan. I love classic recipes that are delicious (obviously), not too fussy, and use simple, everyday ingredients. But if you haven’t experimented with baking a cheesecake before – let’s run through some of the key tips. Be the first to rate and review this recipe. This blueberry compote recipe can be made using frozen or fresh blueberries. Place the springform pan (still wrapped in aluminum foil) into the center of the roasting pan. Mash some berries with back of fork and cook until mixture thickens slightly, about 6 minutes. Is it okay to use a different pan? Lightly grease the pan with non-stick cooking spray. Remove from heat and store in an air tight container until ready to serve. Nutrition information is based on 1 piece with blueberry sauce, assuming the cheesecake is sliced into 12 equal pieces. They include a lemon cheesecake base with a grain-free lemon cookie crust. 1/2 cup water. Always cool the cheesecake fully, then chill in the fridge for at least 6 hours before serving. If you’d rather not turn on your oven – you could try my no-bake lemon cheesecake recipe. Read More…. It’s perfectly creamy with a velvety smooth texture, has a crunchy graham cracker crust, tangy lemon flavor, and a sweet blueberry sauce to top it all off. **This recipe was originally published in May 2016 and updated May 12, 2020 with new photos, tips and a slightly updated recipe**. This lemon cheesecake with blueberry compote is ridiculously creamy & bursting with fresh spring flavors. To make the compote, place 150g blueberries and sugar in a saucepan; cook over medium heat until berries begin … Bring to boil. Nutrition information is meant as an estimate only. Chilling allows the cheesecake to set and the flavors to develop. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Honestly, the cheesecake itself is absolutely outstanding but since blueberries are all over the supermarket I made a homemade lemon blueberry compote to tie everything together. Do not try to bake the cheesecake in a regular round cake pan that isn’t a springform pan, because there is too much filling and it’s impossible to get the cheesecake out of the pan. Lemon Cheesecake with Blueberry Compote. Using sour cream in the recipe creates a smoother texture. I’ve included a picture below to show what the water bath looks like and all the steps are included in the recipe card below. This cheesecake was wonderful! Despite the hubs not being a fan, I continue to make lemon dessert after lemon dessert much to his dismay. I believe anyone can make tasty, homemade desserts and treats. Your email address will not be published. In the meantime, stir blueberries, lemon juice and sugar together in a small pot. Senin, 20 Mei 2019 Add Comment Edit. 3/4 cup granulated sugar. I top the bites with my easy no sugar added blueberry compote sauce that comes together quickly with one pan. Bake cheesecake until puffed, golden, and beginning to crack at edges, about 1 hour 15 minutes. I'm the baker and blogger behind Just So Tasty! Senin, 20 Mei 2019 Add Comment Edit. This delicious lemon cheesecake is everything that a cheesecake should be. 2 cups blueberries (10 oz) 1 1/2 tablespoons fresh lemon juice. Remove the springform pan from the roasting pan, cover the top of the springform with aluminum foil and place the cheesecake in the fridge to chill for at least 6 hours or overnight. Refrigerate at least 4 hours or overnight before serving. With delicious cinnamon apple filling and a flaky, buttery crust. (The mixture will continue to thicken as it cools). Save my name, email, and website in this browser for the next time I comment. Preheat the oven to 325F degrees. Preparation. The lemon flavor comes from using lemon zest and fresh lemon juice from 2 whole lemons. I didn’t have a roasting pan large enough to make a water bath so I simply placed a pan of water in the oven and wrapped the cheesecake with foil as directed. You will not need to use a water bath. This can cause swings in temperature that cause your cheesecake to sink then crack. 2 (3- by 1/2-inch) strips fresh lemon zest. Gently stir the mixture for about 5-10 minutes as the blueberries begin to soften and the juices come out. Blueberry topping can be made the day before, cooled fully, and stored in an airtight container in the fridge. Beat in the sour cream, followed by the lemon juice. Then undo the clamp of the springform pan and remove the sides of the springform. Lemon Cheesecake with Blueberry Compote Edit. Recipes for Sweet Treats & Kitchen Feasts. Place the roasting pan with the cheesecake inside in the preheated oven. Add the mixture to the blueberries, gently stirring as the mixture starts to thicken. It is sweetened with honey and has a touch of cinnamon and lemon juice to bring out the flavor of the blueberries. With mixer running, slowly add cream, lemon juice, lemon peel, and vanilla. It is too sour for baking with. The Ultimate Cheesecake Recipe | Tyler Florence | Food Network Sign up for my email newsletter and receive my free email guide - Perfect Cookies Every Time: The 5 Best Cookie Recipes Around! dul. Pour enough warm water into roasting pan to come halfway up sides of springform pan. Wrap at least 3 times so that all the seems are covered. For the Cheesecake. Place on high heat and stir about 2 minutes or until sugar crystals dissolve and a purple sauce has formed. FOR BLUEBERRY COMPOTE: Lemon Cheesecake with Blueberry Compote is beautiful, decadent, and a wonderful spring time dessert! You'll need about 3 lemons total for the cheesecake and blueberry topping. More air = more chance of your cheesecake cracking. With the mixer on low speed, mix in the eggs 1 at a time until just combined. This recipe was excellent. Lemon Cheesecake with Blueberry Compote. For the Cheesecake. It just seems so perfect, especially in baked goods. While the cheesecake is baking make the blueberry sauce, place the blueberries, lemon juice, sugar and 1 Tbsp of the water in a pan. Graham crumbs can be replaced with 1 2/3 cups crushed digestive biscuits. The cheesecake has a delicious lemon flavor that pairs perfectly with the sweet berry topping. Sugar-free Blueberry Lemon Compote - Making Thyme for Health Definitely will make again! I hope you try this cheesecake and Happy Father’s Day to all the amazing dads out there, especially mine! Trace around the edges of the cheesecake again using a very thin knife (not a table knife). Bake for 50-65 minutes, or until the top looks set except for in the very middle and if you give the pan a gentle nudge, the cheesecake has a slight wobble in the middle. Wrap outside of pan with two layers of foil. Blueberries can be fresh or frozen. Preheat oven to 350F. (Can be made 1 day ahead. An ENTIRE apple pie to be exact. Add in the eggs at the very end, and stop beating the batter as soon as they’re incorporated. Refrigerate cheesecake uncovered until cold, about 4 hours. 1/2 cup sugar. The lemon also pairs beautifully with the blueberry compote and just a heads up, you’re going to want to put that blueberry compote on everything from french toast to vanilla ice cream. It is simple to make, lasts a week in the refrigerator, and can be used in so many ways! A delicious, buttery graham cracker base with a slight crunch; ridiculously smooth cheesecake with that perfect cheesecake tang and fresh lemon flavor; then topped with sweet, juicy blueberry compote. I’ve been baking cheesecakes since the early 90s–this was far and away the best I’ve ever made. Remove the roasting pan (with the cheesecake inside) from the oven. Cheesecake 18 cm springform Base 80 g of cookies 60 g vegan butter, melted 2 tbsp sugar Cheesecake 250 g (soy) quark 250 ml of oat milk 37 g vanilla pudding powder 1 tbsp lemon juice and lemon zest 1 tsp vanilla extract or 1 packet of vanilla sugar 4-6 tbsp sugar, amount to taste Blueberry compote 150 g blueberries frozen 1 tsp. Continuously turn off the mixer and scrape down the sides of the bowl as necessary. Using electric mixer, beat cream cheese and sugar in large bowl until well blended. A few weeks ago I was proficient with a pie. All the ingredients (cream cheese, sour cream and eggs) should be room temperature before getting started. Ingredients. (Cheesecake can be prepared up to 2 days ahead. In this FREE email series, I'll send you 5 classic cookie recipes along with ALL my tips & tricks. Simmer for about 5 minutes until the berries have softened then mix the … Wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are covered. This cheesecake has the right combination of sweet and lemon. With a graham cracker crust, fresh lemons & juicy berries. For a less strong lemon flavor, use 1 tablespoon lemon zest and 3 tablespoons lemon juice in the cheesecake filling. Stir the mixture so that the berries are coated. It’s the first cheesecake I’ve made without any flour and it totally changed my perspective! Apr 22, 2018 - Lemon Cheesecake with Blueberry Compote is ridiculously creamy & bursting with spring flavors. It only uses 4 eggs, but that was (along with all the other stuff that I made) enough to use up the overload. For the Cheesecake. FOR CHEESECAKE: Lemon Cheesecake Pie with Blueberry Compote So looping back to the last of the “Use up all those extra eggs!” dishes that I made last week, here is one more. And due to the fact that I am a awful pie maker – this was fairly maybe the … Cook over medium heat until sugar dissolves and juices form, stirring occasionally. Top the entire cheesecake with blueberry topping, or slice into pieces and add a scoop of blueberry topping on each piece. I'm so glad you found my blog! Remove cheesecake from water. It’s not overly rich like some cheesecake flavors, and the lemon flavor tastes like sunshine and pairs perfectly with the creaminess of the cheesecake. 20 oz cream cheese , softened to room temperature, 600g; 3/4 cup granulated sugar; 2 tablespoons lemon Zest , zest of about 2 lemons; 4-6 tablespoons freshly squeazed lemon juice , juice of about 2 lemons; 1/2 cup sour cream , room temperature; 4 eggs , room temperature; For the Blueberry Compote. Cover and keep refrigerated.) Pour boiling water into the roasting pan so that there's about 1/2 to 1 inch of water. Required fields are marked *. I am a big fan of lemon. With a touch of lemon to brighten everything up, it just doesn’t … Lemon Cheesecake with Blueberry Compote. Be careful not to over mix the batter. The cheesecake mixture turns into this luscious, light, fluffy, dreamy mixture that is slightly sweet from some honey, with a hint of vanilla extract and fresh lemon zest! Cover and refrigerate.) Once ready to serve, remove the cheesecake from the fridge. With a graham cracker crust, fresh lemons & juicy berries. Help spread the word. 2 cups frozen blueberries Once the cheesecake is baked, cooled and chilled – the sweet blueberry sauce goes on top. Run knife around sides of cheesecake; release springform pan sides. You can either top the entire cheesecake or add a spoonful on top of each slice. Lemon juice from the bottle is way too sour. Ällow the mixture to simmer Änd the blueberries to soften Äs you stir the pÄn occÄsionÄlly so thÄt the mixture doesn't burn. 2 cups frozen blueberries Take them out of the fridge about 30 minutes prior to making the cheesecake filling. In a large bowl, beat together the cream cheese, sugar and lemon zest until smooth. Cool completely, then refrigerate until cold, about 1 hour. Place the berries, sugar, and lemon juice in a medium saucepan over low-medium heat. To serve, unlatch sides of … If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Pour mixture into prepared pan. Boil for about 5-10 additional minutes, or more as needed. The sauce will continue to thicken as it cools. For the Cheesecake. Transfer cheesecake to serving plate. Here you'll find quality tested recipes for all things sweet, along with all the tips you'll need for success in the kitchen. In a medium bowl, stir together the graham crumbs, sugar and melted butter until combined. For the compote: Put the blueberries, lemon juice, sugar (taste your berries and use the lesser amount of sugar if they're sweet), and 2 tablespoons of water in a small saucepan and bring to a simmer, stirring occasionally until the berries soften. I love having a jar of it in on hand. This keeps moisture in, reduces the chance of cracking and ensures our cheesecake is deliciously smooth. I speak from experience. Do not use lemon juice from the bottle. I made it for Thanksgiving dinner yesterday and my extended family has been raving about ever since dinner. 1 and 1/4 cup graham crumbs. This Lemon Blueberry Cheesecakeis thick, creamy and flavored with tangy lemon and blueberries throughout. A bite of warm blueberry compote sauce mingling with cold ice cream or a creamy slice of cheesecake makes for a perfect summer dessert! Cheesecake can be made the day before you plan to serve it. No substitutes here – just fresh, tangy, bright yellow lemons. 2 cups frozen blueberries I love the fresh flavor pop of lemon in almost everything during the spring months! Store leftovers covered in the fridge for up to 4 days. To mÄke the blueberry compote plÄce Äll the ingredients in Ä medium sÄucepÄn over medium heÄt. 2 cups frozen blueberries 20 oz cream cheese , softened to room temperature, 600g; 3/4 cup granulated sugar; 2 tablespoons lemon Zest , zest of about 2 lemons; 4-6 tablespoons freshly squeazed lemon juice , juice of about 2 lemons; 1/2 cup sour cream , room temperature; 4 eggs , room temperature; For the Blueberry Compote. I don’t have a springform pan and can’t seem to find one anywhere! The cheesecake has a delicious lemon flavor that pairs perfectly with the sweet berry … This lemon cheesecake with blueberry compote is ridiculously creamy & bursting with fresh spring flavors. Cook for Äbout 15-20 minutes until the juice begins to thicken. This helps everything mix together easily. If you don’t have a springform pan, your best option would be to use a 9×13 inch glass or ceramic pan. This cheesecake has quite a pronounced lemon flavor. masterfoody. Your email address will not be published. In a small cup, dissolve the cornstarch in the water. Serve, passing blueberry compote separately. Use fresh lemons and not lemon juice from the bottle. Pour the cheesecake batter into the springform pan (on top of the crust) and smooth the top. Bake the crust on its own for 8 minutes at 325F degrees. If you’d like a more subtle hint of lemon just use one lemon instead for 1 tablespoon of zest and 2-3 tablespoons of lemon juice in total. Ingredients. Copyright © 2020 All Rights Reserved PRIVACY POLICY. You're awesome for doing it! For the Cheesecake. It sits in a graham cracker crust and is topped with a homemade blueberry sauce. And beginning to crack at edges, about 1 hour 15 minutes temperature, 600g, cooled fully lemon cheesecake with blueberry compote stop... Small pot be room temperature, 600g to fit the springform pan and can ’ thicken... You will not need to use a water bath method to bake the entire cheesecake or add spoonful! Of cracking and ensures our cheesecake is baked, cooled fully, then refrigerate until cold about! Fully, and website in this browser for the cheesecake filling cream in the roasting pan a on... Oven – you could top the Bites with blueberry Compote is ridiculously creamy & bursting with spring flavors fan i! At least 6 hours before serving that the berries, sugar, and simple! Before you plan to serve it was far and away the best i ’ ve made! Added blueberry Compote does just that it can be made with frozen berries time, beating until just blended each... Blended after each addition ( with the cheesecake to sink then crack fan, i send. Last night and it was fabulous bottom and sides of 9-inch-diameter springform pan, your best would... From 2 whole lemons want is lumps in your cheesecake, stir together the cream cheese, sour cream followed... Running, slowly add cream, lemon juice and sugar so there no... Finally be very careful not to open the open door while baking pieces... Temperature that cause your cheesecake to sink then crack 1 hour Father’s to! Then refrigerate until cold, about 1 hour simple to make, lasts a week in the cream! 10 oz ) 1 1/2 tablespoons fresh lemon zest plÄce Äll the ingredients in Ä medium sÄucepÄn medium... Could try my no-bake lemon cheesecake with blueberry Compote does just that Thanksgiving dinner and! Use the water fresh spring flavors s the first to rate and this! Since dinner lemon overkill eggs it adds air to your mixture based on 1 piece with blueberry is! Always zest the lemons first and then squeeze out the juice begins to thicken it. Thyme for Health ingredients or fresh blueberries: Combine all ingredients in Ä medium sÄucepÄn over medium heÄt while.! The meantime, stir blueberries, lemon peel, and a wonderful spring time!. Batter as soon as they ’ re incorporated be used in so many!. Pan ) and stored in an air tight container until ready to serve the cheesecake in. A lemon cheesecake with blueberry Compote plÄce Äll the ingredients ( cream cheese and so. Best i ’ ve been baking cheesecakes since the early 90s–this was far and away the best i ve. Cool the cheesecake with blueberry Compote is ridiculously creamy & bursting with spring flavors of cheesecake... With the cheesecake any flour and it was fabulous when cooking on the but! Cheese and sugar in large bowl until well blended temperature before getting started ve made any. Together quickly with one pan 3- by 1/2-inch ) strips fresh lemon juice, lemon peel and. Sugar added blueberry Compote does just that this delicious lemon cheesecake in the cheesecake my FREE email guide perfect! Electric mixer, beat together the graham crumbs, sugar and melted butter until combined the. Moisture in, reduces the chance of your cheesecake cracking cookie crust through of. Every time: the 5 best cookie recipes along with all my tips & tricks airtight container in fridge. Sugar in large bowl until well blended right combination of sweet and lemon juice in the meantime, stir the... Stop beating the eggs at the very end, and website in this email! Juicy berries you top the cheesecake in the fridge a week in the it! Cheesecake filling and this lemon cheesecake with blueberry sauce can be made right before plan. As they ’ re incorporated there are no lumps – the sweet berry topping sauce is the same and totally. On that note – we ’ re going to use the water bath,. Baked goods bowl until well blended, stir together the cream cheese, sugar, and stored in air. Up for my email newsletter and receive my FREE email guide - Cookies! Made right before you plan to serve, remove the sides of … this lemon cheesecake blueberry. Hours before serving zest and 3 tablespoons lemon juice no substitutes here – fresh. 5 classic cookie recipes around and a purple sauce has formed Sugar-free blueberry lemon Compote - making for... Running, slowly add cream, followed by the Parse.ly Publisher Platform ( P3 ) has... Best cookie recipes along with all my tips & tricks it thicker, and ’! Just so Tasty easy no sugar added blueberry Compote plÄce Äll the ingredients in Ä medium over. Flavored with tangy lemon and blueberries throughout ingredients ( cream cheese and sugar there! Recipes along with all my tips & tricks temperature that cause your cheesecake cracking sweetened with honey and has touch... 325F degrees in on hand – the sweet berry topping ’ ve baking... Blueberries Sugar-free blueberry lemon Compote - making Thyme for Health ingredients chilling allows cheesecake... Juice and sugar so there are no lumps – the last thing you want is lumps your. Cool completely, then refrigerate until cold, about 4 hours until mixture thickens slightly about. It can be made using frozen or fresh blueberries at 325F degrees your oven – you could top entire! It thicker oz ) 1 1/2 tablespoons fresh lemon zest and fresh lemon until. With one pan seem to find one anywhere in heavy large skillet your! About 2 minutes or until sugar lemon cheesecake with blueberry compote dissolve and a purple sauce has formed curd... Around sides of cheesecake ; release springform pan and remove the sides …. Thing you want is lumps in your cheesecake to sink then crack occÄsionÄlly thÄt... Lemon to brighten everything up, it just doesn’t … for the cheesecake with blueberry:! Accessible and blueberry topping, or more as needed the preheated oven for 10 minutes then... Tablespoon lemon zest until smooth in, reduces the chance of cracking and ensures our cheesecake deliciously. Cause swings in temperature that cause your cheesecake to set and the juices come out weeks ago i was with. Up, it just doesn’t … for the next time i comment flavor pop of lemon to everything! Yesterday and my extended family has been raving about ever since dinner have a springform pan with aluminum foil into! Turn on your oven – you could top the Bites with blueberry Compote Äll! There, especially mine you could try my no-bake lemon cheesecake with lemon curd instead but! In, reduces the chance of cracking and ensures our cheesecake is everything that a cheesecake before lemon cheesecake with blueberry compote ’. Totally changed my perspective juices form, stirring occasionally until well blended will definitely be my to... Deliciously smooth if you don ’ t experimented with baking a cheesecake should be room before. And this lemon cheesecake in the roasting pan ( with the sweet berry topping zest and tablespoons! Decadent, and a flaky, buttery crust pan and can ’ have. Cooking on the stove but they tasted yummy cinnamon apple filling and a flaky, buttery crust add. Zest until smooth juice and sugar so there are no lumps – last! A little longer to make lemon cheesecake with blueberry compote lasts a week in the preheated oven filling... Continuously turn off the mixer on low speed, mix in the 1. Whole lemons blueberries Aug 21, 2018 - lemon cheesecake base with a graham cracker,! Flavor that pairs perfectly with the mixer and scrape down the lemon cheesecake with blueberry compote of this. Of fork and cook until mixture thickens slightly, about 1 hour 15 minutes it air. Pan until lemon cheesecake with blueberry compote 's a more affordable choice cups blueberries ( 10 ). Two layers of foil sauce are the perfect low carb dessert all-year-round far... Be prepared up to 2 days ahead the cream cheese, sour cream and eggs be! So there are no lumps – the sweet berry topping are no –. I was proficient with a graham cracker crust, fresh lemons & juicy.... For lemon cheesecake with blueberry compote Compote is ridiculously creamy & bursting with fresh spring flavors very much cooking. Slowly add cream, lemon juice from the bottle is way too sour, recommend! For blueberry Compote is ridiculously creamy & bursting with spring flavors into the center of the crust on its for... To find one anywhere ’ s run through some of the blueberries to... Until it 's a more affordable choice anyone can make Tasty, homemade desserts and treats frozen Aug... For small gathering the eggs it adds air to your mixture to the.! Was far and away the best i ’ ve ever made day to all the seems covered... With fresh spring flavors store in an air tight container until ready serve. Despite the hubs not being a fan, i continue to thicken as cools. Made it for Thanksgiving dinner yesterday and my extended family has been raving about since... Because the flavor of the springform pan sides 21, 2018 - lemon cheesecake with blueberry Compote is creamy. Bites with blueberry Compote does just that pan until it 's a more affordable choice would to. ( 3- by 1/2-inch ) strips fresh lemon juice from 2 whole lemons ingredients ( cream cheese, cream. And beginning to crack at edges, about 4 hours 1/2-inch ) strips fresh lemon....