A delicious Lemon Blueberry Cheesecake made with a crust of shortbread cookies and a creamy filling, topped with a fresh blueberry compote. Perfect for sweetening up your day!
1: Preheat oven at 325 F.
2: Crush shortbread cookies, mix with butter, press to shape the crust and bake for about 10 minutes or until golden and set it aside.
3: Beat cream cheese with sugar, vanilla, lemon juice and zest until smooth, add in heavy whipping cream and lastly add the eggs one at a time; don’t over beat eggs to prevent the cheesecake from cracking.
4: Cover springform pan with heavy duty aluminum foil to prevent any water from getting in and making the crust soggy and place in a water bath; pour cheesecake batter in and bake for an hour and fifteen minutes.
5: Cool at room temperature then refrigerate for at least 4 hours.
6: To make the blueberry compote bring blueberries, sugar, lemon zest and juice to boil and then simmer for a few.
7: Top cheesecake with blueberry compote, whipped cream, lemon zest, mint leaves and indulge!
