When Michael commented on one of our Facebook posts with a picture of his Cheesecake with Lemon Blueberry Topping we KNEW we had to ask for the recipe. It's beautiful, thick, lightly lemon flavored in the base with a powerhouse lemon blueberry combo for the topping. Fortunately, he was willing to share (thanks Michael)!
Note: for this recipe you WILL need a springform pan (8" if you follow the recipe as seen below).
Michael did such a great job breaking down each detail of how to replicate this dessert. So, if you make it too - let us know what you think!
Now, let's get to it!
Ingredients
Crust
2 cups No-Bake Stroopwafel Pie Crust or finely ground graham crackers
½ tsp cinnamon (optional with No-Bake Stroopwafel Pie Crust as it already contains cinnamon)
6 TBSP melted butter (or 8 TBSP if using graham crackers)
Filling
- 1 pound cream cheese, (two 8oz blocks) softened
- 3 eggs
- 1 cup sugar
- 1 pint sour cream
- 1 lemon zested
- 1 tsp vanilla extract
Lemon-Blueberry topping
- 1 pint blueberries
- 1 lemon zested and juiced
- 2 TBSP sugar
Directions
Preheat oven to 325 degrees F.
Crust
- In a mixing bowl combine the ingredients with a fork until evenly moistened.
- Lightly coat the bottom and sides of an 8” springform pan with non-stick cooking spray.
- Pour the crumbs into the pan and using the bottom of a measuring cup, press the crumbs down into the base and 1” up the sides (or omit the sides and just do the bottom for a thicker base)
- Refrigerate for 5 minutes.
Filling
- In the bowl of an electric mixer beat the cream cheese on low speed for 1 minute, until smooth and free of lumps.
- Add the eggs, one at a time and continue to beat slowly until combined.
- Gradually add in the sugar and beat for 1 – 2 minutes until creamy.
- Add sour cream, lemon zest and vanilla. Periodically scrape down the sides of the bowl.
- Continue to beat slowly until the batter is well-mixed but not overbeaten.
- Pour the filling into the spring form pan w/the crust and smooth the top w/a spatula.
- Set the cheesecake on a large piece of aluminum foil and fold up the sides around it. The idea is to ensure no water gets inside the pan.
- Place the cake pan in a large roasting pan and pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
- Bake for 45 minutes.
Preparing to Serve
The cheesecake should still be a little jiggly in the center (industry term). It will firm up after chilling. Be careful not to overcook.
Let cool in the pan for 30 minutes, then chill in the refrigerator, lightly covered w/plastic wrap, for at least 4 hours.
Loosen the cheesecake from the springform pan, first by running a thin metal spatula along the sides then unlatching the pan.
Unmold and transfer to a cake plate, spread a layer of lemon blueberry topping on top and don’t worry if it starts to drip down the sides.
Use a non-serrated knife that has been dipped in hot water. Wipe dry after each use.
Lemon-Blueberry topping
In a small saucepan add all the ingredients and simmer over medium heat for 5-6 minutes until the fruit begins to break down slightly. Leave it to cool completely before spreading on the cheesecake. I make this ahead of time and put it in a bowl, covered with plastic wrap, then in the fridge until it comes time to “dress” the cheesecake. Works great.
Enjoy with friends and family. 😊
FAQ
Do I need to flavor the No-Bake Stroopwafel Pie Crust?
Nope! It's pre-flavored with brown sugar, cinnamon, and other ingredients found in Stroopwafel cookies before the caramel is added. In this case, Michael added some extra cinnamon, but you can do that to your taste preference.
Can I Bake This No-Bake Crust?
Yes. While our No-Bake Stroopwafel Pie Crust doesn't need to be baked, it can be! It's completely fine to bake this for 45 minutes as Michael suggested.
Share Your Recipes With Us And Get Featured on Our Blog!
Thanks again to Michael for this incredible recipe. We LOVE hearing how our customers use our products in their lives. Seeing pictures and recipes from you all always puts a smile on our faces and motivates us to keep going. Plus, we get to share your recipes with our followers and continue building a community of dessert lovers. If you have a recipe you'd like us to share, email bianca@dutchwafflecompany.us