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Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake
PREP TIME
30 min
YIELDS
10 servings

These individual “cheesecakes” can be served in dessert bowls or martini glasses.

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Ingredients

Blueberry Mash

2
pts blueberries
1
Tbsp granulated sugar
1
Tbsp lemon zest, plus 2 Tbsp lemon juice

Whipped Cream

1
pt (2 cups) heavy cream
3
Tbsp powdered sugar
2
tsp vanilla bean paste

Cheesecake Filling

1
(8-oz) block cream cheese, softened
1
cup prepared lemon curd
Zest of 1 lemon, plus 2 Tbsp lemon juice
10
- 12 amaretti cookies, crushed
2
cups prepared lemon curd
Lemon zest, for garnish
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Directions

Step 1

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.

Step 2

Whip the cream with an electric mixer until foamy. Add the powdered sugar and vanilla bean paste and whip to soft peaks. Set aside.

Step 3

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.)

Step 4

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.

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