Lemon Cheesecake with Blueberry Compote

A few weeks ago I was gifted with a pie. An ENTIRE apple pie to be exact. With delicious cinnamon apple filling and a flaky, buttery crust. And since I am a terrible pie maker – this was quite possibly the best culinary gift I could be bestowed with.

Clearly I had to make something amazing in return. Something equally delicious that could live up to that perfect pie.

Ingredients
For the Crust
1/3 cup unsalted butter , melted
1 tablespoon sugar
1 and 1/4 cup graham crumbs
For the Cheesecake
20 oz cream cheese , softened to room temperature, 600g
3/4 cup granulated sugar
2 tablespoons lemon Zest , zest of about 2 lemons
4-6 tablespoons freshly squeazed lemon juice , juice of about 2 lemons
1/2 cup sour cream , room temperature
4 eggs , room temperature
For the Blueberry Compote
2 cups frozen blueberries
1/4 cup granulated sugars
1/4 cup water
2 teaspoons lemon zest

Instructions

• Preheat the oven to 350F degrees. Wrap a 9 inch springform pan with aluminium foil so that you can fold the aluminium foil over the edges. Wrap at least 3 times so that every part of the outside of the pan is tightly covered. Spray the bottom of the the springform pan very lightly with non-stick cooking spray or grease very lightly with butter. Set aside.
• To make the crust, in a medium sized bowl mix together the melted butter, sugar and graham cracker crumbs. Press the mixture tightly into the bottom of your springform pan. Bake in the preheated oven for 8 minutes.
• In a large bowl using a hand held or electric mixer beat the cream cheese on medium speed until very smooth and no lumps remain. Add in the sugar and lemon zest and continue mixing until fluffy. Turn off the mixer and scrape down the sides of the bowl with a large wooden spoon or rubber spatula. Gently fold in the lemon juice and sour cream. With the mixer on low add in one egg at a time until combined.
• For full instructions please see : www.justsotasty.com

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