Cheesecake is a favorite of mine but it can be really decadent especially with a graham cracker crust. It’s like you can have one piece and that is it.
What I decided to do was modify it a bit using a regular pie crust so the sweet stays in the pie and the crust just stays buttery.
This is based on an All Recipes recipe!
What you will need for this recipe is:
1 frozen pie crust – I like Marie Callender’s
(remember when I said I like to cut corners)
2 8oz packages softened cream cheese
1 pint sour cream
1 cup sugar
1 teaspoon vanilla extract
Zest from 1 lemon
1 quart frozen or fresh blueberries
1 cup sugar – half white and half brown sugar ( this is for the blueberry topping)
3 tablespoons cornstarch
First take your frozen pie crust and let it thaw for 5 minutes. While this is thawing preheat your oven to what the frozen pie crust calls for.
Once thawed bake your pie crust for as long as the directions tell you and remove to cool at room temperature.
Lower the oven temperature to 350 degrees for the cheesecake.
Beat your cream cheese and 1 cup of sugar in a large bowl until creamy and smooth.
Next add your eggs one at a time and continue mixing.
Then add in your sour cream, vanilla and lemon zest and mix together.
Pour this mixture into your pie crust. As you can see I had a little extra mixture so I poured them into two small ramekins for individual servings.
Bake about 45 to 55 min depending on your stove. You will know when the cheesecake is done when it is firm to the touch. Not stiff! Just firm enough for you to pat it without being wobbly.
While you are baking your pie start your blueberry topping
In a large saucepan add your blueberries, 1 cup sugar – half white and half brown and cornstarch over medium heat and cook it while stirring until the mixture gets thick.
Once done let your blueberry mixture rest and cool until the cheesecake is done.
Pour blueberry topping onto the cheesecake and add some lemon zest on top!