This lemon zest cheesecake pairs the sweet taste of fresh blueberries with the tang of lemon, the creamy deliciousness of cheesecake with the texture and crunch of a short bread crust.

For shortbread crust:

  • 1/2 cup unsalted butter (room temperature)
  • 1/4 cup granulated sugar
  • 1/2 cup flour
  • 1/2 cup finely ground Trefoil (shortbread) cookies

For cheesecake:

  • 2 pounds cream cheese
  • 1 cup mascarpone cheese
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 1/2 teaspooons lemon zest
  • 2 tablespoon fresh squeezed lemon juice

For cream and blueberry topping:

  • 1/2 cup sour cream
  • 1/4 cup sugar
  • 4 regular sized packages of blueberries
  • sugar to taste

Make crust:
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes. Add flour and ground Trefoils to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust at 350° F for 20-25 minutes, or until golden brown. Allow the crust to cool completely.

Make cheesecake:
Using an electric mixer, beat the cream cheese until light and smooth. Add the mascarpone cheese and sugar and continue to beat on medium speed. Add the eggs one at a time. Blend in the lemon zest and juice. Pour mixture into the cooled crust.

Set the cheesecake pan into a roasting pan, and add enough water to the roasting pan to reach halfway up sides of the cheesecake pan. Place in a 350° F oven for approximately one hour or until the cake is set and the top is golden brown. Remove the cake from the roasting pan and place on a wire rack. Allow cake to cool slightly, then place the cake in the refrigerator for 6 hours or overnight.

Make cream and blueberry topping:
This topping holds the blueberries in place. Mix sour cream and sugar. with the cheesecake still in the springform, pour the mixture over the cheesecake and spread. Let chill for a while. While it’s chilling, heat up one package of blueberries and then mash them up. Strain out the solid chunks. add sugar to taste. This will be poured over the fresh blueberries on top.

Now remove the springform siding and place cake on desired plate. completely cover the top with fresh blueberries. Drizzle the blueberry sauce over the entire cake.

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