Recipes
Step 1
Preheat oven to 325°. Place pie crust onto a baking sheet and set aside.
Step 2
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.
Step 3
Beat in the sour cream and lemon zest to combine.
Step 4
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.
Step 5
Bake at 325° approximately 35-40 minutes or until the top is just about set and the center is only slightly jiggly.
Step 6
Cool completely, then refrigerate for two hours.
Step 7
Just before serving, top with whipped cream and more blueberry fruit topping.
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