A foolproof and easy recipe for a bright and summery meyer lemon blueberry cheesecake, that is sweet, refreshing and looks gorgeous.
Ingredients
Blueberry Sauce:
- 2 cups fresh blueberries (frozen work too)
- ½ cup water
- ½ cup sugar
- 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
- 1 tablespoons vanilla extract (you need only ½ cup of sauce for the recipe, there will be leftover sauce)
For the Crust:
- 2 cups graham cracker crumbs
- 8 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling:
- 4 packages (8 oz.) cream cheese, softened
- 1 cup sour cream
- 2 tablespoons cornstarch
- 3 eggs
- 1⅓ cups sugar
- ½ cup graham cracker crumbs
- juice of one meyer lemon
- zest from one meyer lemon
Instructions here
