Preheat oven to 325°. Place pie crust onto a baking sheet and set aside.
In a large bowl, beat together the cream cheese, sugar, vanilla and lemon juice until creamy (about 2 minutes). Add in eggs, one at a time, beating well after each addition.
Beat in the sour cream and lemon zest to combine.
Pour cheesecake into crust. Top with heaping dollops of blueberry fruit topping around the pie - about 5 dollops. Using a butter knife, swirl the blueberry topping into the cheesecake.
Bake at 325° approximately 35-40 minutes or until the top is just about set and the center is only slightly jiggly.
Cool completely, then refrigerate for two hours.
Just before serving, top with whipped cream and more blueberry fruit topping.
What others are saying about this recipe
This recipe was very easy to make. It contains most of the same ingredients as a classic NY cheesecake but is a bit smaller. However, 40 minutes was not long enough to bake. I baked it 45 minutes, turned oven off & left it in the oven for 20 additional minutes.
I followed this recipe exactly as written for the filling and loved it. So easy and I liked that it wasn’t sickening sweet. This was the first time I used LuckyLeaf filling and will now continue to use the brand as it is just sweet enough. I made this recipe a second time and used the blackberry filling and it was to die for.
Instead of using a prepared crust I made my own graham cracker and walnut crust, pressed into just the bottom of a high-sided tart pan
I also found that the bake time had to be extended. At first I started adding 10 minutes then I lost track of exactly how long I baked it but I figured it was roughly 60-75 minutes. It did not crack, crust didn’t burn, the top just slightly browned, it was perfect. (Oh and I did freeze one and once thawed it was perfect).
Can I omit lemon juice
Can I skip lemon juice