Summer is for desserts made with all the lovely berries that are in season, and I can't get enough. I eat blueberries year round, keeping them in the freezer and topping them with a spoonful of yogurt and a little cinnamon for a quick breakfast or dessert. But I only buy them fresh in the summer, and there's nothing like that sweet, juicy burst of flavor from a sun-ripened blueberry.
Blueberries pair beautifully with lemon, and I put them together in a lusciously creamy and cool cheesecake that's bright, citrusy, and just the right amount of sweet. A spoonful of tart lemon curd is a nice touch as well, but my favorite thing is the garnish of pretty little flowers.
It's starting to get hot here, with our first 90-degree days this week, and we finally gave in and turned on the air conditioning. I might have been able to hold out a little longer, but being pregnant, I just can't stand being hot while trying to get a decent night's sleep. It's going to be a hot summer for this pregnant curly girl.
Lemon Blueberry Cheesecake
- 1 1/2 cups finely crushed graham cracker crumbs
- 1 teaspoons salt
- 1/2 cup unsalted butter, melted
- 1 1/2 cups heavy whipping cream
- 1 envelope unflavored gelatin
- 1 1/2 pounds cream cheese
- 1/2 cup powdered sugar
- zest and juice of 2 small lemons
- 2 cups blueberries
Pour 1/2 cup of the cream into a microwaveable bowl and stir in the gelatin. Let stand for 5 minutes, then microwave on high for 30 seconds to dissolve. Stir and set aside.
In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese, powdered sugar, lemon zest and juice until smooth. Add 1 cup of the cream and beat until smooth. Beat in the remaining 1/2 cup cream and gelatin.
Fold in the blueberries and spread over the crust. Refrigerate until set, about 4-6 hours.
Top each slice with lemon curd and more blueberries.
Recipe from Curly Girl Kitchen