hSpecialty Food America Blueberry Lemon Cheesecake




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Non-Stick SpringformSmall Cheesecake PanBeautiful Stainless Measuring Cups





"I am pleased to offer you this delicious recipe for Blueberry Lemon Cheesecake.


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Tom Marshall








Cheesecake Getting Ready.jpg (20494 bytes)


Remember: Bring ingredients to room temp except for whipped cream


UTENSILS: Balloon Whip, Bowls(1 - stainless, 1 - other), Zester, Food Processor, Mixer w/paddle, 9" Springform, Cake Tester


CRUST: 2C Graham Cracker Crumbs(1 1/2 pkg. ), 2 sticks(1C) unsalted butter


FILLING: 2# Cream Cheese, 4 L Eggs, 1 3/4 C Sugar, 1/4C Heavy Cream 1/2t Salt, 1/3C Lemon Juice, 2I lemon zest


TOPPING: 1# Blueberries (we used fresh frozen), 2T Lemon Juice, 1/4C Sugar, Corn Starch or Arrowroot.


GARNISH: Whipped Cream, Lemon Zest(1 lemon)


OVEN SET: 300 deg F


Cheesecake  Graham Cracker Crust.jpg (68956 bytes)

Melt butter and combine with graham cracker crumbs. .Place mixture in spring form spreading on bottom and up the sides. Don't worry if it doesn't go to the top.

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My erstwhile companion (KitchenAid-K5A) is still with me and here we use the paddle to beat the room temperature cream cheese until it's soft.

Cheesecake  Lemon Zest.jpg (14454 bytes)

Now with the cream cheese combined with the eggs, heavy cream, sugar, sale and lemon juice. we add the 2T diced zest and hand stir.

Cheesecake Pouring Filling.jpg (29946 bytes)

At this point you are filling the springform with your cheese mixture. If you mixed it too much and incorporated extra air or you threw in that extra piece of cream cheese, etc you might run the risk of too much mixture- volume resulting in over-flowing the springform while baking. Don't fill it to the top unless you have a collar! After baking the cake for about two hours insert a cake tester in the cheesecake. If it comes out clean turn the oven off and let it slowly cool down. At this point take off the springform (unmold). It is possible to slice the cheesecake at this point or refrigerate overnight.

Cheesecake  Blueberry Topping.jpg (27931 bytes)

Earlier I began our blueberry topping by putting the blueberries, a 1/4C of water, the lemon juice and sugar in a sauce pan. After heating the blueberries I carefully stirred them to coat them with the sugary sauce. I then removed them and proceeded to reduce and thicken the sauce. I wanted a cup of sauce so I thickened the remaining blueberry liquid with corn starch. You can adjust this to your needs.

You are ready to present your lemon cheesecake. Put a dollop of whipped cream on each piece and garnish with the lemon zest. You can substitute lime juice for lemon juice, cherries for blueberries, etc. Feel free to experiment. This is a basic cheesecake recipe with which you can let your imagination run wild. Let me know what you've done.

Chef Tom


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