Monday, July 30, 2012

Lemon Blueberry Streusel Cheesecake

Sometimes us Girls in Aprons like to mix things up a maybe taking two of our favorite recipes and combining them into one!!

This recipe is basically what would happen if Creamy Blueberry Pie and The Best Cheesecake Ever recipes came together and had a love child.

A yummy, delicious, to die for child. Yup...this is it.

We will post the other recipes another day...we have to keep you all in suspense, right?

This recipe is pretty easy and not too time consuming, but perfect for that summer night dessert after a great BBQ, or after a Sunday dinner. Or for breakfast...hey, it's got dairy and fruit!!

Combine the graham cracker crumbs, sugar, and butter and press into the bottom of a 9-inch springform pan. And bake.
For the cheesecake, whip your egg whites until they are stiff. The peaks will come up and stay for a few seconds. All you are doing is adding air to the egg whites which makes the cheesecake not so dense.
Combine the cream cheese, vanilla, lemon zest and sugar. Carefully fold in the egg whites and pour this onto you cooked crust.
For the blueberry pie you need to combine the sugar, flour, and salt. Add the sour cream and two beaten eggs and whisk until combined.
Top your cheesecake layer with the blueberries.
Spoon the sour cream mixture over the blueberries.
Combine the brown sugar and flour and cut butter into it. Crumble over the top of the pie.
Look. At. That.
This was so good! The layers of the creamy cheesecake with the sweetened blueberries made this a great dessert for any time of the year!

Lemon Blueberry Streusel Cheesecake
by Girls in Aprons

For the Cheesecake:

1 package graham crackers, crushed
1/4 cup sugar
1/4 cup melted butter
2 egg whites, beaten until stiff
1 lemon
1 1/2 packages cream cheese (12 oz), softened
1/2 cup sugar
1/2 tsp vanilla

Combine graham crackers, sugar, and melted butter. Press into the bottom of a 9-inch springform pan and bake at 350 for 6 minutes. Remove and set aside.

Cream the softened cream cheese, sugar, and vanilla together. Zest the lemon into the cheesecake mixture. Carefully fold in the stiffened egg whites. Pour this mixture over the baked crust.

For the Blueberry Pie:

12 oz. blueberries
1/2 cup sugar
1/4 flour
Pinch of salt
1 egg, beaten
1/4 cup sour cream
1 lemon
1/2 cup brown sugar
1/2 cup flour
1/4 cup butter, softened

Pour blueberries onto cheesecake filling. Combine the sugar, flour, and salt together, then whisk in the egg and sour cream. Zest the lemon and add it to the mixture. Cut them lemon in half and juice half of the lemon into the mixture, being careful not to get seeds in. Spoon mixture over blueberries.

Combine the brown sugar and flour together. Cut the butter into it and sprinkle over the top of the pie. Bake at 350 for 40 minutes (check doneness with toothpick). When done, take a knife and run it around the edge of the pan so it doesn't stick. Let it cool and then chill it in the fridge for at least 4 hours.

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