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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Blueberry-Topped Lemon Cheesecake

Makes: 16 servings
Prep 1 hr Chill 6 hrs to 24 hrs Cool 2 hrs Bake 350°F 20 mins Cook 17 mins to 22 mins
Blueberry-Topped Lemon Cheesecake
  • 1/3  cup  butter, softened
  • 1/4  cup  sugar
  • 1/2  cup  all-purpose flour
  • 1/2  cup  yellow cornmeal
  • 1/8  teaspoon  salt
  • 4 8  ounce package  cream cheese, softened
  • 1 8  ounce carton  mascarpone cheese
  • 1 1/2  cups  sugar
  • 2  eggs
  • 2  tablespoons  finely shredded lemon peel
  • 3  tablespoons  lemon juice
  • 3  cups  blueberries
  • 1/2  cup  sugar
  • 1  tablespoon  water
  • 3  tablespoons  lemon juice

1. Preheat oven to 350 degrees F. Wrap a double layer of foil around the bottom and side of an ungreased 9-inch springform pan to form a watertight seal; set aside. For crust: In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/4 cup sugar; beat until combined. Add flour, cornmeal, and salt; beat until crumbly. Press mixture onto the bottom of the foil-wrapped pan. Bake for 20 minutes. Reduce oven temperature to 325 degrees F.

For filling::

2. Meanwhile, in a very large bowl, combine cream cheese, mascarpone cheese, and the 1-1/2 cups sugar. Beat on medium speed until smooth. Add eggs, lemon peel, and 3 tablespoons lemon juice; beat just until combined. Pour over crust, spreading evenly. Place the foil-wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up side of springform pan.

3. Bake for 1-1/4 to 1-1/2 hours or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken. Remove springform pan from water. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen edge of cheesecake from side of pan; cool completely (about 1-3/4 hours). Remove foil. Cover and chill for 6 to 24 hours.

For topping::

4. In a medium saucepan, combine 2 cups of the blueberries, the 1/2 cup sugar, 3 tablespoons lemon juice, and the water. Cook and stir until mixture comes to boiling. Boil gently, uncovered, for 15 to 20 minutes or until slightly thickened. Stir in the remaining 1 cup blueberries; cook for 2 minutes more. Cool. Cover and chill until ready to serve.

5. Remove side of springform pan. Spoon topping over each serving of cheesecake. Makes 16 servings.

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