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Lemon Blueberry Cheesecake

Rich, creamy, tangy lemon cheesecake with homemade blueberry compote on top! This Lemon Blueberry Cheesecake is made with a Lemon Oreo crust, flavored with lemon zest and lemon juice, and topped with lemon curd, candied lemon slices, and blueberry sauce! The ultimate springtime dessert!
Course Cheesecake
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 10 -12 servings
Author Sarah @ The Gold Lining Girl

Ingredients

For lemon cookie crust:

  • 1 - 15 oz. package Lemon Oreos
  • 2 tbsp. sugar
  • 6 tbsp. butter melted

For lemon cheesecake:

  • 4 - 8 oz. packages reduced-fat cream cheese softened
  • 1 1/4 c. sugar
  • 4 eggs at room temperature
  • 2 tsp. vanilla extract
  • juice and zest of 3 lemons
  • a few drops yellow food coloring optional

For lemon curd:

  • 4 egg yolks at room temperature
  • zest of 2 lemons
  • 1/3 c. fresh lemon juice
  • 1/2 c. sugar
  • pinch of salt
  • 3 tbsp. unsalted butter softened

For candied lemon slices:

  • 3 lemons cut into 1/8th-inch thick slices, carefully remove seeds
  • 1 c. sugar
  • 3/4 c. water

For blueberry compote:

  • 3 c. frozen blueberries divided
  • 3 tbsp. water
  • 1/2 c. sugar
  • 1 tbsp. lemon juice
  • whipped cream for garnish

Instructions

For lemon cookie crust:

  1. Place Oreos in a food processor, and pulse until fine crumbs.
  2. In a medium bowl, combine Oreo crumbs, sugar, and butter.
  3. Press into the bottom of a 9-inch spring form pan.

For lemon cheesecake:

  1. In a large mixing bowl, beat cream cheese until smooth.
  2. Add sugar, and beat until combined.
  3. Add eggs, one at a time, beating well after each addition.
  4. Add vanilla, lemon juice, lemon zest, and a few drops of yellow food coloring.
  5. Pour cheesecake batter over crust.
  6. Bake at 325 for about 60-70 minutes, or until the edges are golden brown, and the center of the cheesecake is slightly jiggly.
  7. Remove to a wire rack to cool completely.
  8. Once cool, run a knife around the edges, release the sides of the springform pan, and remove cheesecake to a serving platter. Refrigerate until ready to serve.
  9. Meanwhile, prepare lemon curd, candied lemon slices, and blueberry compote.

For lemon curd:

  1. In a small bowl, whisk together the egg yolks, lemon zest, lemon juice, sugar and salt. Transfer to a small saucepan.
  2. Cook the mixture over low-medium heat, stirring constantly, until it is thick enough to coat the back of a spoon, 3 to 5 minutes.
  3. Remove from heat and add the butter. Mix until smooth.
  4. Transfer the curd to a small jar and cover it.
  5. Refrigerate until chilled, about 30 minutes.

For candied lemon slices:

  1. In a large skillet over medium heat, combine sugar and water.
  2. Cook until sugar is dissolved, stirring occasionally.
  3. Add lemon slices in a single layer, and simmer for about 15 minutes, or until they're slightly translucent, and the rinds are soft.
  4. Using tongs, remove lemon slices and place on a parchment paper-lined baking sheet in a single layer.
  5. Cool completely, about 30 minutes.
  6. Store candied lemon slices for up to 2 days in the refrigerator.

For blueberry compote:

  1. Combine 1 1/2 c. blueberries, water, sugar, and lemon juice in a large saucepan over medium heat.
  2. Cook for 10 minutes, stirring occasionally.
  3. Add remaining blueberries, and cook for an additional 10 minutes, stirring occasionally.
  4. Allow to cool - it will thicken as it cools.
  5. Store in a sealed container in the refrigerator.

To assemble:

  1. Pipe or spread whipped cream around edges of the cheesecake.
  2. Spread a layer of lemon curd evenly over top of the cheesecake.
  3. Garnish with candied lemon slices.
  4. To serve, cut cheesecake into slices, and top with a heaping tablespoonful of blueberry compote.