Lemon Blueberry Cheesecake

Yield: 1- 9" cheesecake

Time: forever prep, 60 min bake

Ingredients:

For the crust:

• 2 c. vanilla wafer crumbs*
• 1 tsp. sugar
• 6-8 tsp. melted butter

For the cheesecake:

• 3 8 oz. pkgs cream cheese
• 1 1/4 c. sugar
• 3 eggs
• 1 tsp. vanilla
• juice from 1 lemon
• 1/2 tsp. salt
• 2/3 c. heavy whipping cream
• zest from one lemon (optional)
• 1/3 c. fresh blueberries

For the lemon curd:

• 4 egg yolks
• 3/4 c. sugar
• 3 oz. fresh lemon juice
• 1/4 tsp. salt
• 5 tbsp. unsalted butter, chilled and cubed
• 1 tbsp. lemon zest

For the blueberry sauce:

• 1/3 c. fresh blueberries
• 2 tbsp. sugar
• 1 tsp. lemon juice

Whipped cream (optional)

• 1 2/3 c. heavy whipping cream
• 1/4 c. powdered sugar
• 1 tsp. vanilla

*Or you could use the same amount of graham cracker crumbs or Biscoff cookie crumbs. I used gluten free vanilla wafers. 

Instructions:

1. Preheat the oven to 325℉ and wrap a nine inch spring form pan in heavy duty aluminum foil.
2. Start by making the crust. In a small bowl mix together the vanilla wafer crumbs and sugar. Stir in the melted butter. I used seven tablespoons of butter but you may need to adjust the amount depending on what type of crust you're making. Press the crust mixture into the bottom of a nine inch spring form pan and set aside.
3. To make the cheesecake batter, in a large bowl beat the cream cheese and sugar until light and fluffy. Add in the eggs one at a time beating after each addition. Stir in the vanilla, lemon juice, salt, heavy whipping cream, and lemon zest.
4. Pour around 1/3 of the batter into the spring form pan and add in 1/3 of the blueberries. Repeat this an additional two times until all the batter and all the blueberries are in the spring form pan. Place the spring form pan in a water bath and bake in the oven for 50-60 minutes until the center of the cheesecake wobbles slightly. The internal temperature of your cheesecake should be between 150-155℉. Let the cheesecake cool to room temperature and then chill it in the fridge for at least two hours.
5. While the cheesecake cools make the lemon curd. In a medium sized sauce pan whisk the egg yolks and 1/4 cup of the sugar until the yolks turn pale yellow and thicken slightly. Whisk in the remaining sugar and then mix in the lemon juice and salt. Place the lemon mixture over a medium-low heat and stir constantly until the curd begins to barely simmer and thickens enough to coat the back of a wooden spoon. 
6. Take the lemon curd off the heat and immediately stir in the cubes of butter. Once the butter has combined with the lemon stir in the lemon zest and let sit for one minute. Pour the curd through a fine mesh sieve and let cool to room temperature. Chill in the fridge until you are ready to assemble the cheesecake. 
7. To make the blueberry sauce stir together the blueberries, sugar, and lemon juice in a small pot and set over a medium temperature. After a few minutes the blueberries should begin to cook and combine with the sugar. The sauce is done when the blueberries are completely cooked and the sauce has thickened. Chill in the fridge until you are ready to assemble. 
8. If you are using whipped cream make it by stirring together the heavy whipping cream, powdered sugar, and vanilla in a small bowl. Beat with a hand mixer until stiff peaks form. 
9. To assemble the cheesecake remove it from the spring form pan and move it onto a serving tray or cake stand. Pipe whipped cream around the outer edge of the cheesecake to make a barrier for the lemon curd. Delicately spoon the lemon curd into the center of the whipped cream ring and gently spread it to the sides. Spoon drops of blueberry sauce on top of the lemon curd and then swirl with a knife. Cut and serve.