I do not like cheesecake….can’t stand the taste of it at all. Anyone who knows me knows that I will not eat it unless I absolutely have (i.e. being polite to my hostess). The only reason I will ever make it is if the husband asks for it or if it’s National Cheesecake day……which it just happened to be on Sunday 🙂
Now I discovered that even though I don’t like cheesecake, I do like cream cheese. Weird right? I’m a sucker for a bagel and some delightful veggie spread first thing in the morning to start my day off right, but stick it in a cake or some frosting and peace out!
Despite this set-back, I constantly find myself making a variety of cheesecakes as I have a knack for them. I’ve made the ever popular Oreo cheesecake and Reese’s Cheesecake so many times that they are second nature to me at this point. Thing is that they are always no-bake.
Cream a little here, whip a bit there, combine and voila! No-Bake Cheesecake a la Chelsey.
Though they always get raving reviews from co-workers, family members, even the dog, I had yet to make a good old-fashioned real down to earth cheesecake. Makes sense when you consider my level of dislike for the dessert, but I am all about trying new recipes and working to improve them if necessary. Not only does it help me to remain open-minded, but a little adventurous and scientific in a manner as we employ the scientific method when conducting our recipe tests.
That being said, I decided that it couldn’t be a better time to try out a real cheesecake recipe than on National Cheesecake Day. Only problem was that it fell on a Sunday so my co-workers/book group (i.e. Book Babes, yes we finally came up with a name after a rather lengthy gif war on the subject) would have to wait a day until I could bring it in….giving the Husband extra time to secure more slices for himself.
Weirdly enough the recipe I chose to try takes a wee bit more time due to the actual baking, cooling, and topping process. The recipe itself and the work required to construct this masterpiece isn’t difficult, just a little time-consuming. Not the 15 minute pull together that I am used to….
Despite this, I broke one of my cardinal rules (Read the Recipe all the Way through to the End) and started it a little later than anticipated on Sunday night, not realizing that it wouldn’t be ready till Monday night due to the extended cool time. Turns out blessing in disguise as I could leave a piece for my husband to eat and take the rest to work the next day for the book group.
Now despite the amount of time of baking and cooling involved, this recipe can literally be assembled in roughly 30 min and coming from the numerous mouths that have landed a piece of this dessert, several people commented that “it is better than cheesecake factory”. I would even vouch for this recipe as I even had a bite or two…..that’s saying something.
Key thing I discovered was that if you are craving more of a sweet taste, serve at room temperature as the sugar becomes more dominant to the palate and less tart, but if you desire the more traditional cheesecake taste, serve it cold. The blueberry glaze is perfect either way.
So long story short, both my husband and my book group got their pieces and neither party were disappointed or arguing with each other as they were too busy stuffing their faces with cheesecake to care who actually got the first piece. So if you’re looking for a good dessert recipe that isn’t just a slap-together and will wow all those that wish to taste decadence, give this one a try. It’s worth the effort and won’t disappoint.
Lemon Blueberry Cheesecake
Prep Time: 30 min
Cook Time: 1hr 45 min
Cool Time: 4hr
Pre-heat oven to 350°F. In a small bowl, stir together crust ingredients until well-combined.
In a 9-inch springform pan, pack the mixture into the bottom until fully and evenly covered. (Use a measuring cup to flatten out the crust and pack it in tightly)
Bake the crust for 10 minutes at 350°F. Then remove and let cool briefly.
For cheesecake filling, cream together the softened cream cheese and sugar in a large-sized bowl using a hand mixer or a stand mixer with the paddle attachment.
Once the cream cheese is light and fluffy, stir in the vanilla, salt, sour cream, heavy cream, and lemon juice. Mix together completely. Mix in eggs, one at a time until well-combined.
Pour cheesecake filling into the springform pan with the crust.
Add springform pan to a large baking dish and pour in 6 cups of boiling water. (NOTE: If your pan isn’t completely leak proof, wrap the pan very tightly in foil along the sides and base)
Bake the cheese cake at 325°F for 1 hour 45 minutes, until the cheesecake is just starting to set and is slightly golden brown.
After baking, turn off oven and leave the cheesecake inside to slowly cool down for one hour.
Remove cheesecake from oven and in fridge for further cooling for at least 2-3 hours in the fridge before serving.
For blueberry sauce, mix together cornstarch and water in a small sauce pan without heat. Wash the blueberries and remove any stems. Add to the pan along with the remaining ingredients and bring to a simmer. Simmer the sauce for a few minutes until the sauce is thick, but the blueberries are still whole. Remove from heat and let sauce cool.
Remove the springform ring from the cheesecake and top the cheesecake with the blueberry sauce. Serve the cheesecake at room temperature or cold and enjoy.