ADVERTISEMENT
Crust:
In a mixing bowl, combine graham cracker crumbs, rolled oats, ground nuts, and brown sugar.
Stir in melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a greased 8×8 inch baking pan.
Bake the crust in a preheated oven at 350°F (175°C) for 10-12 minutes until lightly golden brown. Remove from oven and let it cool completely.
Filling:
In a large mixing bowl, beat softened cream cheese until smooth and creamy.
Gradually add sweetened condensed milk, lemon juice, vanilla extract, and egg yolks, beating until well combined and smooth.
Pour the filling over the cooled crust, spreading it evenly.
Refrigerate the cheesecake for at least 3 hours to set.
Blueberry Topping:
In a saucepan, combine fresh blueberries, granulated sugar, cornstarch, cinnamon, nutmeg, and water.
Cook the mixture over medium heat, stirring constantly, until it comes to a boil.
Reduce the heat and simmer for 2 minutes or until the mixture thickens.
Remove the saucepan from heat and stir in lemon juice. Let the blueberry sauce cool completely.
Once cooled, pour the blueberry topping over the chilled cheesecake.
Return the cheesecake to the refrigerator for at least another hour before serving.
Recipe Notes:
For a variation, you can substitute the blueberries with other fresh fruits such as strawberries or blackberries.
To enhance the lemon flavor, you can add lemon zest to both the filling and the blueberry topping.
Serve slices of this delectable cheesecake chilled for the best taste and texture.
This Blueberry Cheesecake with Lemon Infusion is sure to become a favorite dessert for both family gatherings and special occasions! Enjoy every creamy, tangy bite!
Conclusion:
continued on next page
ADVERTISEMENT