Here is the cheesecake we had for father’s day this year. It has a graham cracker crust with lemon filling and a lovely blueberry lavender topping!
It was so good we thought we should share the love so here’s how to make it:
2 cups crushed graham crackers
6 tablespoons unsalted butter
3 8-ounces packages of cream cheese, room temperature
1 1/3 cups vanilla sugar
3 eggs, room temperature
1/4 cup fresh lemon juice
2 tablespoons grated lemon peel
4 cups blueberries
1 cup lavender sugar
1/4 cup lemon juice
1/4 cup cornstarch
For crust: Preheat oven to 350 F. Butter a 9 inch springform pan. Blend crumbs and melted butter in a bowl. Press mixture into bottom and up sides of prepared pan. Bake 5 min and let cool.
For filling: Keep the oven at 350 F. Beat cream cheese until soft. Gradually blend in vanilla sugar. Beat in eggs, one at a time. Mix in lemon juice and lemon peel. Pour into crust. Bake until slightly puffed, about 50 min. Cool.
For topping: Combine blueberries, lavender sugar, and lemon juice in a saucepan, cook on low heat until berries are soft (about 15 mins). Combine cornstarch and 2 Tablespoons H2O in a bowl, stir well. Add cornstarch mixture to blueberry mixture, cook, stirring constantly until thickened. Remove from heat and let cool then add to the top of your cooled cake!