Ingredients

The following ingredients have 4 Servings
  • 1 9" graham cracker crust; store bought or homemade
  • 1 cup heavy whipping cream
  • 1 package cream cheese (8 oz, softened)
  • 1/2 cup lemon curd; store bought or [homemade] (I highly recommend [homemade])
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/4 cup water
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 3/4 cup blueberries (fresh or frozen)
  • 1 tablespoon lemon juice (fresh is best)
  • 1/2 teaspoon vanilla

Instruction

  • LEMON CHEESECAKE:
  • In the bowl of your stand mixer beat the heavy whipping cream until stiff peaks form.
  • Set aside.
  • In a separate bowl beat the cream cheese until smooth.
  • Add in the lemon curd, powdered sugar and vanilla and beat until well blended.
  • Fold in the whipped cream.
  • Spoon into the prepared crust and smooth the top.
  • Place in the refrigerator for 4 hours to chill.
  • BLUEBERRY TOPPING:
  • While the cheesecake is chilling combine the water, sugar and cornstarch in a small saucepan.
  • Stir to combine.
  • Add in the blueberries and lemon juice.
  • Simmer over medium to medium low heat for 5 minutes.
  • Pour into a heat safe container and place in the refrigerator to cool.
  • When ready to serve the cheesecake top with cooled blueberry topping.