| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 10 servings |
Ingredients
- 2 pints blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon lemon zest plus 2 tablespoons lemon juice
- 1 pint (2 cups) heavy cream
- 3 tablespoons powdered sugar
- 2 teaspoons vanilla bean paste
- One 8-ounce block cream cheese, softened
- 1 cup prepared lemon curd
- Zest of 1 lemon plus 2 tablespoons lemon juice
- 10 to 12 amaretti cookies, crushed
- 2 cups prepared lemon curd
- Lemon zest, for garnish
Instructions
- For the blueberry mash: Measure out 1/2 cup of the blueberries and reserve for garnish. Combine the remaining blueberries with the granulated sugar and lemon zest and juice in a bowl. With a potato masher, crush the berries and set aside for 5 minutes.
- For the whipped cream: Whip the cream with an electric mixer until foamy. Add the powdered sugar and vanilla bean paste and whip to soft peaks. Set aside.
- For the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, lemon curd and lemon zest and juice and mix until combined. Fold half of the whipped cream into the cream cheese mixture. (Save the remaining whipped cream for assembly.)
- To assemble: In each dessert bowl or martini glass, add a layer of cheesecake filling, blueberry mash, crushed cookies and lemon curd. Repeat until each glass is filled, then top with a dollop of the reserved whipped cream. Garnish with the remaining crushed cookies, a few of the reserved blueberries and more lemon zest.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 489 |
| Total Fat | 38 g |
| Saturated Fat | 22 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugar | 30 g |
| Protein | 5 g |
| Cholesterol | 164 mg |
| Sodium | 175 mg |
Reviews
This recipe is so delicious. I’ve served many times and each time it is a hit!!
This is amazing, so delicious
Why is lemon curd mentioned twice for the filling (once for 1 cup and once for 2 cups)? Which is it, 1, 2 or 3 cups in total?
This dish makes for a beautiful, fresh presentation. I’ve made it twice now, once with the Amaretti cookies, another time w/a hard lemon cookie crumbled (when couldn’t get the Amaretti) and it worked just fine. I was also traveling with it, so I took a risk and froze the base portion overnight and refrigerated the fresh whipped cream and blueberries and let it come to room temp the next day when I got to my destination — it worked great, and was a big hit.
Can I prepare this ahead and keep refridgege ?
The name for the Blueberry, Lemon, Cheesecake. Should be BLeCh, a funny twist on a delicious dish. Just think telling your kids that they are getting BLECH
Easy recipe. Does anyone know what brand vanilla bean paste was used in recipe…checking Amazon.
So Glad Valerie is part of the FN line up! I am still playing w/ this recipe….but it is really good and easy. I do not have the vanilla paste….but I am sure that would be worth getting it for my next pass at this.I will use this again.