Ingredients: |
Ingredients: Crust
1 1/2 Packages of Girl Scout "Lemonades" Cookies
6 tbsp melted butter
Cheesecake
3, 8oz packages cream cheese, completely softened and at room temp
1 cup sugar
3 tbsp flour
3/4 cup sour cream
Zest from 1 fresh lemon
Juice from 1 fresh lemon
3 large eggs
2 egg yolks
1 1/2 cups fresh blueberries
Blueberry Topping
1/4 cup sugar
1 tbsp corn starch
2 tbsp water
1 1/2 cups fresh blueberries
Whipped Cream
2 cups heavy cream
1 cup powdered sugar
1 tbsp vanilla extract
|
Directions: |
Directions:Crust
- Preheat oven to 325. Spray a 9-inch, springform pan with non-stick cooking spray.
- In a food processor, or placing all the Lemonades cookies in a ziplock bag - crush until completely crumbly.
- Combine with melted butter, mix thoroughly. This will be tacky, but still a little crumbly.
- Press into the bottom of the springform pan. Use the bottom of a coffee mug or glass to press the mixture down into the pan until even.
- Bake the crust for 10 minutes, then set in the fridge to cool.
Cheesecake
- Reduce oven to 300.
- In a large bowl, beat with a mixer the cream cheese, sugar and flour until completely combined and smooth. Make sure to constantly scrape down the sides of the bowl.
- Add the sour cream, lemon zest and lemon juice. Mix until combined
- Add the eggs, one at a time, making sure they are completely mixed in before adding another. DO the same with the egg yolks. Scrape down the sides of the bowl when needed to make sure everything is well combined.
- Gently stir in with a spatula the blueberries.
- Pour the cheesecake batter into the pan with the crust
- Bake for 1 hour and 15 minutes, then turn off the oven WITHOUT opening the oven door. Let it stay in the cooling oven for 30 minutes.
- Crack the oven door and let the cake stay in another 30 minutes
- remove and set in the refrigerator to chill for at least an hour
Topping
- Combine the sugar, cornstarch and water in a medium sized sauce pan over medium heat. Stirring frequently, until the sugar and cornstarch are completely dissolved
- add the blueberries and cook, stirring constantly, until the blueberries soften and the juice in the pan becomes a deep purple - about 8 minutes.
- Take off the heat and set aside to cool. Do NOT place hot topping in a plastic container! Once it's cooled, you can put it in some tupperware and place it in the fridge
Whipped Topping
- Add all ingredients in a large bowl and beat with a mixer on high for 8-10 minutes, or until the whipped cream is a medium-thick, creamy consistency. Place in a container and chill in the fridge
When you are ready to serve the cheesecake, carefully remove the outer ring of the spring form pan. Top each slice with some of the blueberry topping and whipped cream |
This recipe for Girl Scout Lemonades Cookies Lemon-Blueberry Cheesecake is from