So, it’s actually called: Lemon Cheese Cake with Blueberry Compote. But, it should be noted that the best cheesecakes are baked.
Filling:
4 pkgs. cream cheese – softened
1 3/4 c. sugar
2 tsp. vanilla
1/4 c. fresh lemon juice
2 Tlbs. grated lemon zest
3/4 c. heavy whipping cream
6 eggs
Crust:
2 pkgs. graham crackers ground up fine
1 1/2 sticks of real butter- melted
Topping:
fresh blueberries
1/2 c. sugar
2 Tlbs. water
2 Tlbs. fresh lemon juice
METHOD:
Preheat oven to 350. Grind the graham crackers to a very fine consistency in a blender or food processor. Melt butter and mix together to make a crust. Press in a 10 inch spring form pan on bottom and sides of pan. Set aside.
Beat cream cheese and sugar until light and fluffy. Slowly add cream, mix well. Add vanilla, lemon juice and zest. Add eggs one at a time beating well after each egg. Pour filling into crust and place in a water bath and bake for 1 hour and 5 minutes. Make sure the water is half way up the sides of the spring form pan. The recipe says to bake for 1 hour and 15 minutes, but both of mine were done in 1 hours and 5 minutes. You can experiment. It may be my oven. When you take the cheesecake out of the over, place it immediately in the fridge uncovered. Let cool for at least 4 hours before serving.
Wash the blueberries and place in pan with heavy bottom. Add all other ingredients and cook until the berries start to produce juice and begin to boil. Take a potato masher and mash 1/2 of the berries and cook until the sauce starts to thicken. Remove from heat, cool completely and refrigerate. Bring to room temperature or serve over cheese cake or serve it cold.
