For the longest time I did not think I liked cheesecake. I understand that from a calorie point of view, not liking cheesecake might be good thing. But my dear husband Terry is a serious cheesecake fan, having boasted a time or two that he ate 13 (yep thirteen!) pieces of cheesecake at a single sitting.
Bless his heart, just for the record, it is always the skinny ones........
the truth is, I love cream cheese. It is creamy and tangy and rich. It
seems I also love cheesecake, but not the traditional spring form pan
and that particular presentation. It can also be a challenge to serve.
Enter the standard 9X13 pan, coupled with the same wonderful cheesecake
flavor, and an easy to serve bonus.
Lemon Cheesecake with Lemon Curd and Blueberry Sauce
Makes up to 30 servings
2 c crushed graham crackers
1/4 c sugar
1/2 c melted butter
3 8oz packages cream cheese
3/4 c sugar
1 T flour
juice of 1 lemon
1 1/2 c lemon curd, homemade or purchased
4 c blueberries - fresh or frozen (no need to thaw)
2/3 c sugar
dash of salt
1 c water - divided
1/2 t cinnamon
2 T cornstarch
Heat oven to 350 degrees.
To make the crust, combine all ingredients, press gently into the bottom of a prepared 9X13 pan. Set aside.
cream cheese until smooth, beat in sugar, salt and flour. Add eggs one
at a time, mix in completely. Add lemon juice, mix well, scrape bottom
and side of bowl, mix again if needed.
cream cheese mixture over crust. Bake 45-60 minutes or until done in
your oven. Set aside to cool. When warm to the touch, spread with the
lemon curd. Let cool completely.
To make the Blueberry
Sauce, combine the berries, sugar, salt, cinnamon and 3/4 c water. Bring
to a boil, simmer 5 minutes. Stir cornstarch into the remaining water,
until smooth. Add to the blueberry mixture, cook until thickened and
Serve squares of cheesecake with blueberry sauce.
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For more great recipes, come and visit us at Our Sunday Cafe!
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