Meyer Lemon Blueberry Cheesecake


This cheesecake occupies the opposite end of the spectrum from the New York style - so ethereally light, many people might not even recognize it as cheesecake! Not too sweet, its delicate lemon flavor is offset by a jam-like fresh blueberry topping. We like to use our Organic Lemon Snaps for the crumb crust, but graham crackers will also work. Be sure to plan ahead when making this dessert; unlike many cheesecakes, only the crumb crust needs baking - but you'll need at least 4 hours of chilling time for the filling to set. The cheesecake can be made one day in advance of serving.


1 1/2 cups Earthbound Farm Organic Lemon Snaps (processed into even crumbs)
4 tablespoons unsalted butter (melted)
16 ounces cream cheese (at room temperature)
1 1/2 cups confectioner's sugar (sifted)
1/3 cup fresh lemon juice
  grated zest of 1 lemon
1 1/2 teaspoons vanilla paste or pure vanilla extract
1 1/2 cups heavy (whipping) cream (chilled)
3 cups fresh blueberries
5 tablespoons Sugar
2 tablespoons fresh lemon juice
  Blueberry Lemongrass Syrup (for serving, optional)


1 cup fresh blueberries
1 cup Sugar
1 cup water
2 stalks lemongrass (tender inner white parts only, smashed)
1 star anise pod (broken)


Position a rack in the lower third of the oven and preheat to 350 degrees F. Line the bottom of a 9-inch springform pan with a circle of parchment or wax paper, and set aside.

Combine the cookie crumbs and melted butter in a small bowl and stir to combine. Press the crumb mixture into the bottom of the prepared springform pan. Bake until the crust is golden, 10 to 15 minutes. Remove from the oven and let cool completely.

Place the cream cheese in the bowl of a mixer and beat until very smooth, 3 to 5 minutes. Add the confectioners’ sugar gently at low speed, increasing the speed to medium-high once the sugar is incorporated. Beat for 1 minute. On low speed, add the lemon juice, zest, and vanilla, continuing to mix until the batter is smooth. Transfer the mixture to a large bowl.

Wash and dry the mixing bowl and return it to the stand. Add the heavy cream and beat until it forms soft peaks. Fold the whipped cream into the cream cheese mixture. Transfer the batter to the prepared springform and smooth the top. Refrigerate the cake while you make the topping.

To make the topping, place the blueberries, sugar, and lemon juice in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture boils. Reduce the heat to medium-low and continue to simmer the sauce until it thickens to the consistency of loose jam, about 5 minutes. Remove the pan from the heat and let the sauce cool completely. When cool, pour the topping over the cheesecake and return the cake to the refrigerator for another 3 to 4 hours or until the filling is set.

To serve, remove the sides of the springform pan. Cut the cheesecake into wedges with a thin knife. Serve with a drizzle of Blueberry Lemongrass Syrup, if you like.




Place the blueberries, sugar, water, lemongrass and star anise in a saucepan over medium heat. Bring the mixture to a boil, stirring to dissolve the sugar. Simmer until the syrup thickens, about 15 minutes. Remove the pan from the heat and let the syrup cool.

Strain the syrup through a sieve into a sterilized glass bottle or canning jar. Stored in the refrigerator, the syrup will keep for several weeks.


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