Lemon Blueberry Cheesecake

prep time icon

Prep Time

30mins

time to table icon

Time to Table

5hr 30mins

serves icon

Serves

16

print recipe
Share:

Ingredients

  • 1 1/2 cups shortbread cookie crumbs
  • 1 1/4 cups sugar
  • 4 teaspoons freshly grated lemon zest
  • 1/4 cup butter, melted
  • 4 cups Daisy Cottage Cheese
  • 1/2 cup heavy whipping cream
  • 1/3 cup all purpose flour
  • 1/4 cup lemonade concentrate, thawed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup Daisy Sour Cream
  • 2 tablespoons powdered sugar
  • 1 cup fresh blueberries

Ingredients

  • 1 1/2 cups shortbread cookie crumbs
  • 1 1/4 cups sugar
  • 4 teaspoons freshly grated lemon zest
  • 1/4 cup butter, melted
  • 4 cups Daisy Cottage Cheese
  • 1/2 cup heavy whipping cream
  • 1/3 cup all purpose flour
  • 1/4 cup lemonade concentrate, thawed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup Daisy Sour Cream
  • 2 tablespoons powdered sugar
  • 1 cup fresh blueberries

Directions

  1. Heat the oven to 325 degrees. In a small bowl combine the cookie crumbs, 2 tablespoons of sugar, 1 teaspoon lemon zest, and ¼ cup of butter; mix well. Press into the bottom of a 9-inch spring-form pan.
  2. Place the cottage cheese in a blender container; process until thick and creamy (about 1 minute). Add 1 ¼ cups sugar, whipping cream, flour, lemonade concentrate, 2 teaspoons lemon zest, vanilla, and salt. Continue blending, at high speed, scraping container frequently, until well mixed (1 minute). Add the eggs; mix well.
  3. Pour the filling over the crust (the filling will be thin). Bake until the edges are light brown and the center is almost set (60 to 70 minutes). Turn off the oven; open the door ½ way. Cool in the oven for 1 hour.
  4. Remove the cheesecake from the oven and carefully run a knife around the edge of the pan to loosen the cheesecake. Cover and refrigerate for 3 hours or until chilled.
  5. In a small bowl combine the sour cream, powdered sugar, and 1 teaspoon lemon zest; mix well. Spoon the sour cream topping on the top of cheesecake staying within 1/2 –inch from the edge of the cheesecake. Place the blueberries on top of the sour cream mixture. Refrigerate leftovers.
  • Calories:270
  • Cholesterol:79
  • Dietary Fiber:1
  • Protein:10
  • Sodium:354
  • Total Carbohydrate:33
  • Total Fat:11

Recommendations