Lemon-Blueberry Cheesecake

Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Felicia Perretti

Buttery crumbs blanket a cheesecake dotted with blueberries and glazed with a hint of lemon… Need I say more?

SERVES 18

Crumb Mixture

• 2 cups + 2 Tbsp flour
• 1 cup butter (or margarine)
• 1 cup firmly packed brown sugar
• 1 cup white sugar
• 2 egg whites

Filling

• 16 oz (450 g) cream cheese, room temperature
• 2 egg yolks
• 1 egg
• ⅔ cup sugar
• 2 tsp vanilla sugar
• 2 8-oz (225-g) containers whipped cream cheese
• 1 cup blueberries

Glaze

• 1 cup confectioners’ sugar
• 1 Tbsp boiling water
• 2 tsp oil
• 1 tsp lemon extract

Preheat oven to 350°F (175°C). Line a 9×13-inch (23×33-cm) pan with parchment paper.

Using your fingers, combine all the ingredients for the crumb mixture until it becomes the texture of coarse crumbs. Pat half the mixture into the bottom of the pan. Bake for 10 minutes.