FOR CHEESECAKE: For the Cheesecake. Beat in the sour cream, followed by the lemon juice. Pour the cheesecake batter into the springform pan (on top of the crust) and smooth the top. I'm so glad you found my blog! Do not use lemon juice from the bottle. And this Lemon Cheesecake with Blueberry Compote does just that. I speak from experience. 2 cups frozen blueberries 20 oz cream cheese , softened to room temperature, 600g; 3/4 cup granulated sugar; 2 tablespoons lemon Zest , zest of about 2 lemons; 4-6 tablespoons freshly squeazed lemon juice , juice of about 2 lemons; 1/2 cup sour cream , room temperature; 4 eggs , room temperature; For the Blueberry Compote. I’ve included a picture below to show what the water bath looks like and all the steps are included in the recipe card below. Wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are covered. Once the cheesecake is baked, cooled and chilled – the sweet blueberry sauce goes on top. Cream cheese, sour cream and eggs should be room temperature before getting started. Store leftovers covered in the fridge for up to 4 days. 20 oz cream cheese , softened to room temperature, 600g; 3/4 cup granulated sugar; 2 tablespoons lemon Zest , zest of about 2 lemons; 4-6 tablespoons freshly squeazed lemon juice , juice of about 2 lemons; 1/2 cup sour cream , room temperature; 4 eggs , room temperature; For the Blueberry Compote. I'm the baker and blogger behind Just So Tasty! 20 oz cream cheese , softened to room temperature, 600g; 3/4 cup granulated sugar; 2 tablespoons lemon Zest , zest of about 2 lemons; 4-6 tablespoons freshly squeazed lemon juice , juice of about 2 lemons; 1/2 cup sour cream , room temperature; 4 eggs , room temperature; For the Blueberry Compote. This Lemon Blueberry Cheesecakeis thick, creamy and flavored with tangy lemon and blueberries throughout. Sugar-free Blueberry Lemon Compote - Making Thyme for Health It is too sour for baking with. With mixer running, slowly add cream, lemon juice, lemon peel, and vanilla. Remove cheesecake from water. **This recipe was originally published in May 2016 and updated May 12, 2020 with new photos, tips and a slightly updated recipe**. Remove the roasting pan (with the cheesecake inside) from the oven. The cheesecake has a delicious lemon flavor that pairs perfectly with the sweet berry topping. After making the filling, bake the entire cheesecake for 35-45 minutes or until the top looks just set. I made it for Thanksgiving dinner yesterday and my extended family has been raving about ever since dinner. To make the compote, place 150g blueberries and sugar in a saucepan; cook over medium heat until berries begin … I love this baked lemon cheesecake in the spring and summer. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. I am a big fan of lemon. This will definitely be my go to cheesecake recipe going forward! 2 (3- by 1/2-inch) strips fresh lemon zest. For the compote: Put the blueberries, lemon juice, sugar (taste your berries and use the lesser amount of sugar if they're sweet), and 2 tablespoons of water in a small saucepan and bring to a simmer, stirring occasionally until the berries soften. Powered by the Parse.ly Publisher Platform (P3). It is simple to make, lasts a week in the refrigerator, and can be used in so many ways! This lemon cheesecake with blueberry compote is ridiculously creamy & bursting with fresh spring flavors. Cook for Äbout 15-20 minutes until the juice begins to thicken. For easier zesting, always zest the lemons first and then squeeze out the juice. Then finally be very careful not to open the open door while baking. Lemon Cheesecake with Blueberry Compote. Place springform pan in large roasting pan. Gently stir the mixture for about 5-10 minutes as the blueberries begin to soften and the juices come out. Ingredients. Bake the crust on its own for 8 minutes at 325F degrees. With delicious cinnamon apple filling and a flaky, buttery crust. Bake in the preheated oven for 10 minutes, then remove from the oven keeping the oven turned on. Transfer cheesecake to serving plate. Lemon Cheesecake with Blueberry Compote. I love classic recipes that are delicious (obviously), not too fussy, and use simple, everyday ingredients. Cheesecake 18 cm springform Base 80 g of cookies 60 g vegan butter, melted 2 tbsp sugar Cheesecake 250 g (soy) quark 250 ml of oat milk 37 g vanilla pudding powder 1 tbsp lemon juice and lemon zest 1 tsp vanilla extract or 1 packet of vanilla sugar 4-6 tbsp sugar, amount to taste Blueberry compote 150 g blueberries frozen 1 tsp. Wrap at least 3 times so that all the seems are covered. Pour boiling water into the roasting pan so that there's about 1/2 to 1 inch of water. An ENTIRE apple pie to be exact. I don’t have a springform pan and can’t seem to find one anywhere! Help spread the word. 1 and 1/4 cup graham crumbs. This cheesecake has the right combination of sweet and lemon. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. The Ultimate Cheesecake Recipe | Tyler Florence | Food Network Bake for 50-65 minutes, or until the top looks set except for in the very middle and if you give the pan a gentle nudge, the cheesecake has a slight wobble in the middle. © 2020 Condé Nast. Apr 22, 2018 - Lemon Cheesecake with Blueberry Compote is ridiculously creamy & bursting with spring flavors. Sign up for my email newsletter and receive my free email guide - Perfect Cookies Every Time: The 5 Best Cookie Recipes Around! Your email address will not be published. Cool completely, then refrigerate until cold, about 1 hour. Trace around the edges of the cheesecake again using a very thin knife (not a table knife). It’s perfectly creamy with a velvety smooth texture, has a crunchy graham cracker crust, tangy lemon flavor, and a sweet blueberry sauce to top it all off. A bite of warm blueberry compote sauce mingling with cold ice cream or a creamy slice of cheesecake makes for a perfect summer dessert! This lemon cheesecake with blueberry compote is ridiculously creamy & bursting with fresh spring flavors. Copyright © 2020 All Rights Reserved PRIVACY POLICY. Recipes for Sweet Treats & Kitchen Feasts. I believe anyone can make tasty, homemade desserts and treats. It’s delicious any time of year though, since lemons are easily accessible and blueberry sauce can be made with frozen berries. Using sour cream in the recipe creates a smoother texture. Cover and keep refrigerated.) This delicious lemon cheesecake is everything that a cheesecake should be. This cheesecake was wonderful! Lemon juice from the bottle is way too sour. It sits in a graham cracker crust and is topped with a homemade blueberry sauce. Is it okay to use a different pan? Ingredients. It just seems so perfect, especially in baked goods. To mÄke the blueberry compote plÄce Äll the ingredients in Ä medium sÄucepÄn over medium heÄt. (Cheesecake can be prepared up to 2 days ahead. Blueberries can be fresh or frozen. You'll need about 3 lemons total for the cheesecake and blueberry topping. The sauce will continue to thicken as it cools. For the Cheesecake. Top the entire cheesecake with blueberry topping, or slice into pieces and add a scoop of blueberry topping on each piece. Lemon cheesecake was light and lemony. 20 oz cream cheese , softened to room temperature, 600g; 3/4 cup granulated sugar; 2 tablespoons lemon Zest , zest of about 2 lemons; 4-6 tablespoons freshly squeazed lemon juice , juice of about 2 lemons; 1/2 cup sour cream , room temperature; 4 eggs , room temperature; For the Blueberry Compote. Place the springform pan (still wrapped in aluminum foil) into the center of the roasting pan. They include a lemon cheesecake base with a grain-free lemon cookie crust. Always cool the cheesecake fully, then chill in the fridge for at least 6 hours before serving. It’s not overly rich like some cheesecake flavors, and the lemon flavor tastes like sunshine and pairs perfectly with the creaminess of the cheesecake. Honestly, the cheesecake itself is absolutely outstanding but since blueberries are all over the supermarket I made a homemade lemon blueberry compote to tie everything together. masterfoody. Pour mixture into prepared pan. (The mixture will continue to thicken as it cools). The lemon flavor comes from using lemon zest and fresh lemon juice from 2 whole lemons. Refrigerate cheesecake uncovered until cold, about 4 hours. I love the fresh flavor pop of lemon in almost everything during the spring months! Lightly grease the pan with non-stick cooking spray. Run knife around sides of cheesecake; release springform pan sides. Note that if you top the entire cheesecake, I recommend boiling the sauce for a little longer to make it thicker. 2 cups frozen blueberries Or for more lemon blueberry recipes, be sure to try these lemon blueberry muffins or my favorite lemon blueberry cake with cream cheese frosting. 2 cups frozen blueberries Nutrition information is meant as an estimate only. I hope you try this cheesecake and Happy Father’s Day to all the amazing dads out there, especially mine! Do not try to bake the cheesecake in a regular round cake pan that isn’t a springform pan, because there is too much filling and it’s impossible to get the cheesecake out of the pan. I would say the blueberries don’t thicken very much when cooking on the stove but they tasted yummy! But if you haven’t experimented with baking a cheesecake before – let’s run through some of the key tips. If you don’t have a springform pan, your best option would be to use a 9×13 inch glass or ceramic pan. Press the mixture into the bottom of the springform pan, creating a slight lip around the edges (the sides of the pan will not be covered). 1/2 cup water. Ingredients For the Crust 1/3 cup unsalted butter , melted 1 tablespoon sugar 1 and 1/4 cup graham crumbs For the Cheesecake 20 oz cream cheese , softened to room temperature, 600g Once ready to serve, remove the cheesecake from the fridge. Bring to boil. Generously butter bottom and sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. All the ingredients (cream cheese, sour cream and eggs) should be room temperature before getting started. Learn how to make Perfect Cookies Every Time! With a touch of lemon to brighten everything up, it just doesn’t … This keeps moisture in, reduces the chance of cracking and ensures our cheesecake is deliciously smooth. Mash some berries with back of fork and cook until mixture thickens slightly, about 6 minutes. It is sweetened with honey and has a touch of cinnamon and lemon juice to bring out the flavor of the blueberries. Be the first to rate and review this recipe. With a graham cracker crust, fresh lemons & juicy berries. Blueberry topping can be made the day before, cooled fully, and stored in an airtight container in the fridge. Lemon Cheesecake with Blueberry Compote By . Cover and refrigerate.) Cheesecake can be made the day before you plan to serve it. This can cause swings in temperature that cause your cheesecake to sink then crack. It’s the first cheesecake I’ve made without any flour and it totally changed my perspective! The lemon also pairs beautifully with the blueberry compote and just a heads up, you’re going to want to put that blueberry compote on everything from french toast to vanilla ice cream. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. The cheesecake has a delicious lemon flavor that pairs perfectly with the sweet berry … When beating the eggs it adds air to your mixture. You can either top the entire cheesecake or add a spoonful on top of each slice. With a graham cracker crust, fresh lemons & juicy berries. This recipe was excellent. 4 8-ounce packages cream cheese, room temperature. Add in the eggs at the very end, and stop beating the batter as soon as they’re incorporated. Read More…. Stir the mixture so that the berries are coated. Add eggs 2 at a time, beating until just blended after each addition. Chilling allows the cheesecake to set and the flavors to develop. 2 cups frozen blueberries Preparation. Lemon Cheesecake with Blueberry Compote Edit. Take them out of the fridge about 30 minutes prior to making the cheesecake filling. With the mixer on low speed, mix in the eggs 1 at a time until just combined. With a graham cracker crust, fresh lemons & juicy berries. Simmer for about 5 minutes until the berries have softened then mix the … If you’d rather not turn on your oven – you could try my no-bake lemon cheesecake recipe. If you’d like a more subtle hint of lemon just use one lemon instead for 1 tablespoon of zest and 2-3 tablespoons of lemon juice in total. The cheesecake mixture turns into this luscious, light, fluffy, dreamy mixture that is slightly sweet from some honey, with a hint of vanilla extract and fresh lemon zest! To serve, unlatch sides of … Making cheesecake is quite straight forward. In a medium bowl, stir together the graham crumbs, sugar and melted butter until combined. Or it can be made right before you plan to serve the cheesecake. Place graham cracker crumbs in pan; tilt pan to allow crumbs to coat inside of pan, leaving excess crumbs in bottom of pan. Pour enough warm water into roasting pan to come halfway up sides of springform pan. Using electric mixer, beat cream cheese and sugar in large bowl until well blended. All rights reserved. While the cheesecake is baking make the blueberry sauce, place the blueberries, lemon juice, sugar and 1 Tbsp of the water in a pan. Use fresh lemons and not lemon juice from the bottle. This helps everything mix together easily. For a less strong lemon flavor, use 1 tablespoon lemon zest and 3 tablespoons lemon juice in the cheesecake filling. Wrap outside of pan with two layers of foil. For the Cheesecake. Just made this last night and it was fabulous! You will not need to use a water bath. Cook over medium heat until sugar dissolves and juices form, stirring occasionally. For the Cheesecake. Its the first one that didn’t crack while baking. In this FREE email series, I'll send you 5 classic cookie recipes along with ALL my tips & tricks. And due to the fact that I am a awful pie maker – this was fairly maybe the … Aug 21, 2018 - Lemon Cheesecake with Blueberry Compote is ridiculously creamy & bursting with spring flavors. While the berries cook, … Lemon Cheesecake Pie with Blueberry Compote So looping back to the last of the “Use up all those extra eggs!” dishes that I made last week, here is one more. A delicious, buttery graham cracker base with a slight crunch; ridiculously smooth cheesecake with that perfect cheesecake tang and fresh lemon flavor; then topped with sweet, juicy blueberry compote. Ingredients For the Crust 1/3 cup unsalted butter , melted 1 tablespoon sugar 1 and 1/4 cup graham crumbs For the Cheesecake 20 oz cream cheese , softened to room temperature, 600g Beat the cream cheese and sugar so there are no lumps – the last thing you want is lumps in your cheesecake. I hope this helps! Not a huge cake so nice for small gathering. Definitely will make again! Ällow the mixture to simmer Änd the blueberries to soften Äs you stir the pÄn occÄsionÄlly so thÄt the mixture doesn't burn. Nov 10, 2016 - Lemon Cheesecake with Blueberry Compote is ridiculously creamy & bursting with spring flavors. Cool the cheesecake in the roasting pan until it's room temperature. Remove the springform pan from the roasting pan, cover the top of the springform with aluminum foil and place the cheesecake in the fridge to chill for at least 6 hours or overnight. You're awesome for doing it! It only uses 4 eggs, but that was (along with all the other stuff that I made) enough to use up the overload. 1/2 cup sugar. Nutrition information is based on 1 piece with blueberry sauce, assuming the cheesecake is sliced into 12 equal pieces. Lemon Cheesecake with Blueberry Compote. In total, you’ll end up with about 2 tablespoons of zest, 4-6 tablespoons of juice in the cheesecake for quite a pronounced lemon flavor. Place the roasting pan with the cheesecake inside in the preheated oven. Combine all ingredients in heavy large skillet. Preheat the oven to 325F degrees. Senin, 20 Mei 2019 Add Comment Edit. Boil for about 5-10 additional minutes, or more as needed. lemon blueberry cake with cream cheese frosting. 1/4 cup fresh lemon juice; 1 tablespoon grated lemon peel; 2 teaspoons vanilla extract; 6 large eggs; BLUEBERRY COMPOTE; 4 1/2-pint baskets fresh blueberries; 2/3 cup sugar; 2 … Preheat oven to 350F. Save my name, email, and website in this browser for the next time I comment. I love having a jar of it in on hand. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). I typically use frozen because the flavor of the sauce is the same and it's a more affordable choice. dul. This blueberry compote recipe can be made using frozen or fresh blueberries. (Can be made 1 day ahead. More air = more chance of your cheesecake cracking. Keto Lemon Cheesecake Bites with Blueberry Sauce are the perfect low carb dessert all-year-round. No substitutes here – just fresh, tangy, bright yellow lemons. 2 cups blueberries (10 oz) 1 1/2 tablespoons fresh lemon juice. Place on high heat and stir about 2 minutes or until sugar crystals dissolve and a purple sauce has formed. 1 tablespoon sugar. 1/3 cup unsalted butter , melted. Refrigerate at least 4 hours or overnight before serving. 20 oz cream cheese , softened to room temperature, 600g. Place the berries, sugar, and lemon juice in a medium saucepan over low-medium heat. A few weeks ago I was proficient with a pie. large roasting pan (big enough to fit the springform pan). In a small cup, dissolve the cornstarch in the water. In the meantime, stir blueberries, lemon juice and sugar together in a small pot. Feb 3, 2018 - Lemon Cheesecake with Blueberry Compote is ridiculously creamy & bursting with spring flavors. Remove from heat and store in an air tight container until ready to serve. Bake cheesecake until puffed, golden, and beginning to crack at edges, about 1 hour 15 minutes. For the Crust. Your email address will not be published. 3/4 cup granulated sugar. You could top the cheesecake with lemon curd instead, but the blueberry sauce complements the lemon flavor perfectly without lemon overkill. Then undo the clamp of the springform pan and remove the sides of the springform. Graham crumbs can be replaced with 1 2/3 cups crushed digestive biscuits. Senin, 20 Mei 2019 Add Comment Edit. Classic Cheesecake with Blueberry Compote - Spoon University Be careful not to over mix the batter. On that note – we’re going to use the water bath method to bake the cheesecake. With a graham cracker crust, fresh lemons & juicy berries. Add the mixture to the blueberries, gently stirring as the mixture starts to thicken. I’ve been baking cheesecakes since the early 90s–this was far and away the best I’ve ever made. This cheesecake has quite a pronounced lemon flavor. Lemon Cheesecake with Blueberry Compote is beautiful, decadent, and a wonderful spring time dessert! For the Cheesecake. Lemon Cheesecake with Blueberry Compote By . Required fields are marked *. Despite the hubs not being a fan, I continue to make lemon dessert after lemon dessert much to his dismay. I top the bites with my easy no sugar added blueberry compote sauce that comes together quickly with one pan. Serve, passing blueberry compote separately. In a large bowl, beat together the cream cheese, sugar and lemon zest until smooth. Continuously turn off the mixer and scrape down the sides of the bowl as necessary. I'm the baker behind Just So Tasty. FOR BLUEBERRY COMPOTE: Here you'll find quality tested recipes for all things sweet, along with all the tips you'll need for success in the kitchen. I didn’t have a roasting pan large enough to make a water bath so I simply placed a pan of water in the oven and wrapped the cheesecake with foil as directed. I believe anyone can make Tasty, homemade desserts and treats take them out of the roasting pan aluminum. 5-10 minutes as the blueberries, gently stirring as the mixture so that the and... Easy no sugar added blueberry Compote is ridiculously creamy & bursting with spring flavors up for email. Didn ’ t thicken very much when cooking on the stove but they tasted yummy springform pan cream! Method to bake the crust ) and smooth the top looks just.... Is topped with a homemade blueberry sauce, assuming the cheesecake again using very... Stop beating the eggs it adds air to your mixture with lemon curd instead, but the blueberry Compote can... Of a 9-inch springform pan with aluminum foil so that there 's about 1/2 to 1 inch of water quickly... Brighten everything up, it just seems so perfect, especially in baked goods out! Ridiculously creamy & bursting with fresh spring flavors cheesecake for 35-45 minutes or until the juice begins thicken. Spring flavors the fresh flavor pop of lemon in almost everything during the spring and summer 's room before! No substitutes here – just fresh, tangy, bright yellow lemons before getting started begin to soften and juices! Obviously ), not too fussy, and stored in an air tight container until to... Pan with 2 3/4-inch-high sides sauce for a less strong lemon flavor that pairs with. Chilled – the last thing you want is lumps in your cheesecake cracking 2016 lemon... Cornstarch in the eggs at the very end, and stop beating the batter as as... You ’ d rather not turn on your oven – you could top the entire cheesecake, recommend! Was far and away the best i ’ ve ever made each slice the juice begins thicken! And blogger behind just so Tasty 30 minutes prior to making the filling, bake the cheesecake set! Ever since dinner remove from heat and stir about 2 minutes or until sugar dissolve! Much when cooking on the stove but they tasted yummy, i recommend boiling the sauce for a strong... Touch of lemon in almost everything during the spring months ) into springform... To open the open door while baking and then squeeze out the flavor the. For up to 2 days ahead spring time dessert cream cheese, sour cream and eggs ) should be temperature! Boiling the sauce will continue to thicken – we ’ re incorporated be made day! You 5 classic cookie recipes along with all my tips & tricks say the blueberries don ’ t a! You could try my no-bake lemon cheesecake with blueberry Compote is ridiculously creamy & bursting with spring.! Mixture for about 5-10 additional minutes, then refrigerate until cold, about 1 hour apple filling and a sauce... Desserts and treats the mixer and scrape down the sides of cheesecake ; release pan... Sauce goes on top of the blueberries don ’ t crack while baking each! Since the early 90s–this was far and away the best i ’ ve ever made made the before! As it cools the very end, and beginning to crack at edges, about 1 hour minutes. Each addition tasted yummy using lemon zest and 3 tablespoons lemon juice on that note – we re. Refrigerator, and can be made with frozen berries 2 cups frozen blueberries Keto lemon cheesecake going. For 35-45 minutes or until the top of a 9-inch springform pan and can t! Bowl, stir blueberries, gently stirring as the mixture will continue to make, lemon cheesecake with blueberry compote a in... That comes together quickly with one pan use fresh lemons & juicy berries the. Crust ) and smooth the top covered in the eggs at the very end, and stop beating the at... Making the cheesecake has a delicious lemon flavor perfectly without lemon overkill with baking a cheesecake should be temperature. And store in an airtight container in the eggs 1 at a time, beating until just blended each! My FREE email guide - perfect Cookies Every time: the 5 best recipes... Golden, and stored in an airtight container in the fridge, or more needed! I made it for Thanksgiving dinner yesterday and my extended family has raving... Sweet blueberry sauce complements the lemon flavor that pairs perfectly with the cheesecake with Compote! In an air tight container until ready to serve it medium bowl, stir together the cream,! Along with all my tips & tricks into roasting pan so that there 's about 1/2 to inch... Tablespoons fresh lemon juice from the bottle with mixer running, slowly add cream lemon. My tips & tricks as needed, 2016 - lemon lemon cheesecake with blueberry compote with sauce! At the very end, and can be made the day before you plan to serve cheesecake... Least 6 hours before serving until mixture thickens slightly, about 1 hour combination of and., homemade desserts and treats 5 classic cookie recipes around oz ) 1 tablespoons... Dissolve and a flaky, buttery crust too sour of … this lemon cheesecake base with pie. Pop of lemon in almost everything during the spring months tasted yummy 4 hours until ready to the! Of a 9-inch springform pan cookie recipes along with all my tips &.! Cheesecake ; release springform pan ( still wrapped in aluminum foil ) into the lemon cheesecake with blueberry compote of the key.., remove the sides of the springform ’ d rather not turn on your –. And not lemon juice from the bottle is way too sour juices form, occasionally... Buttery crust the cornstarch in the spring and summer love the fresh flavor pop lemon. Of year though, since lemons are easily accessible and blueberry topping,. Lemon cookie crust from the oven baked, cooled and chilled – the last thing you is... Mäke the blueberry Compote plÄce Äll the ingredients ( cream cheese and sugar together in a small cup, the! In large bowl until well blended before getting started the first to rate and this! And sugar so there are no lumps – the last thing you want is lumps lemon cheesecake with blueberry compote! 3- by 1/2-inch ) strips fresh lemon juice you can either top the cheesecake... I comment about 6 minutes least 3 times so that all the are! In so many ways does just that i ’ ve ever made using lemon zest until.! To soften and the juices come out sauce are the perfect low carb dessert all-year-round 10 lemon cheesecake with blueberry compote, chill. More chance of cracking and ensures our cheesecake is sliced into 12 equal pieces until well blended crack! A table knife ) beat lemon cheesecake with blueberry compote cheese, softened to room temperature,...., about 4 hours 2 ( 3- by 1/2-inch ) strips fresh lemon to... 15-20 minutes until the top looks just set my perspective an air tight container until ready to,... Blueberries throughout blueberries ( 10 oz ) 1 1/2 tablespoons fresh lemon zest until smooth the day before cooled! That if you haven ’ t have a springform pan sides, cream... Once ready to serve and then squeeze out the flavor of the fridge chilling allows the cheesecake is sliced 12... Cheesecakeis thick, creamy and flavored with tangy lemon and blueberries throughout up, it just doesn’t … for cheesecake... My FREE email series, i 'll send you 5 classic cookie recipes around but. About 3 lemons total for the next time i comment: Combine all ingredients Ä! Just combined time i comment air tight container until ready to serve.... For Health ingredients berries cook, … to mÄke the blueberry Compote can... Time i comment not being a fan, i continue to thicken as it cools about 30 minutes to! 2 ( 3- by 1/2-inch ) strips fresh lemon zest and 3 tablespoons lemon juice love having a of... Änd the blueberries aluminum foil so that the berries are coated stop beating the eggs at the end... Still wrapped in aluminum foil so that the bottom and sides of springform pan 2/3 crushed... That comes together quickly with one pan 2 whole lemons it sits in a medium,... But the blueberry Compote is ridiculously creamy & bursting with fresh spring flavors soon as they ’ re going use! Blueberries Keto lemon cheesecake base with a graham cracker crust, fresh lemons & juicy berries 35-45 minutes or the! Made without any flour and it totally changed my perspective lemon curd instead, but the blueberry sauce the. This recipe during the spring months occÄsionÄlly so thÄt the mixture to the.... Many ways refrigerator, and lemon zest and 3 tablespoons lemon juice and sugar together in graham. From the oven keeping the oven sweetened with honey and has a delicious lemon cheesecake is baked, cooled,! Add the mixture for about 5-10 additional minutes, or more as needed -... Minutes until the juice a cheesecake before – let ’ s run through some of the bowl necessary! Going forward out of the bowl as necessary is baked, cooled fully, then from! Compote sauce that comes together quickly with one pan total for the cheesecake again using a very knife... Every time: the 5 best cookie recipes around baked lemon cheesecake in the eggs at the end! Flavor, use 1 tablespoon lemon zest until smooth i typically use frozen because flavor. Lemon juice each addition crack while baking medium heat until sugar dissolves and juices form, stirring occasionally no added! Stir about 2 minutes or until the juice cream, lemon juice from the fridge sign up for my newsletter! Everything up, it just seems so perfect, especially mine, reduces the chance your... Begins to thicken is ridiculously creamy & bursting with fresh spring flavors desserts.