Lemon-Blueberry Cheesecake

Lemon-Blueberry Cheesecake

This is a no bake cheesecake recipe. The tartness of the lemon is balanced by the sweetness of the blueberry compote. This is impressive enough for entertaining but easy enough to make everyday.

Makes a 9 inch cake

Crust:

1 ½ Cups Graham cracker crumbs

2 tbsp Sugar

6 tbsp melted butter

–  Combine all ingredients together and then pour into a 9 inch round cake pan.

–  Push the crumbs down, I use my hands to form the crust and then push them down with the bottom of my measuring cup.

–  Place in the fridge to set, about 15 minutes.

–  Meanwhile prepare the filling:

Cheesecake Filling:

The zest of one lemon

The juice of one lemon

2 250 g packages of light cream cheese, at room temperature

½ Cup fat free sour cream

½ cup half and half cream

1 tsp vanilla extract

¼ Cup white, granulated sugar.

–  Combine all ingredients together, mix until its smooth and creamy.

Assemble the cake:

–  Pour the cream cheese filling on top of crust; smooth it over with a spatula.

–  Cover and place in the fridge to set, for at least 3 hours but ideally over night.

–  After the cake has rested and set, top it with a batch of my Blueberry Compote.

Notes:

1. Each component can be made ahead of time.
2. Feel free to switch up the berries in the compote.