The Salty Dog's Blog
Ice Box Lemon Cheesecake with Blueberry Sauce
Serves 8 to 10
This no-bake cheesecake is tangy, smooth, and light. Make the day before you want to serve it. The blueberry sauce is a combination of whole berries and pureed berries. The fresh taste of the uncooked blueberries adds a tartness that balances the rich filling. This sauce may also be made ahead. Arrange some fresh strawberries over the top of the cheesecake if you like.
Makes a 10 inch crust
16 graham crackers
6 tablespoons unsalted butter, melted
1 tablespoon lemon sugar, or other sugar
1/2 cup heavy cream
1 pound cream cheese
3/4 cup sugar
1/4 teaspoon salt
1/2 cup lemon juice
2 tablespoons grated lemon zest
1 cup sour cream
1 cup water
1/2 cup sugar
2 pints blueberries
To make the crust, place the graham crackers in a food processor and grind them to a fine crumb. Add the butter and Lemon Sugar and process to blend. Transfer the mixture to a 10-inch springform pan or deep pie pan. Press the crumbs evenly over the sides and bottom of the pan. Set the crust aside.
To make the filling, beat the heavy cream until soft peaks form and then set it aside, refrigerated. Combine the cream cheese, sugar, and salt, beating until the mixture is light. Add the lemon juice and zest and beat until smooth. Gently mix in the sour cream by hand. Fold in the softly beaten cream and pour the filling into the prepared crust. Refrigerate until the filling is firm and cold, at least 6 hours.
While the cheesecake chills, make the sauce. Place the water and sugar in a saucepan. Bring the mixture to a boil over medium heat and boil it for 5 minutes. Add 1 pint of the blueberries and cook them for 3 minutes, stirring a few times. Place the remaining pint of berries in a bowl. Set a strainer over the bowl. Remove the cooked blueberries with a slotted spoon to the strainer and puree by pushing on the berries with the back of a soup spoon. Scrape the puree off the outside of the strainer, add it to the uncooked berries, and mix well. Over high heat reduce the sugar syrup to 1/2 cup and pour it over the berry and puree mixture. Stir well to combine and chill the sauce until you are ready to serve it. Because of the pectin in the berries, the sauce will jell slightly. Stir the sauce with a spoon to loosen it before serving.
To serve, cut wedges of cheesecake and spoon the sauce across the middle of each wedge.
Dust with lemon sugar and serve.
Recipe Copyright Deirdre Davis 2020
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