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Lemon Blueberry Cheesecake
2 cups graham cracker crumbs
1/2 cup butter, melted
4 (8-ounce) packages cream cheese, softened
1 1/3 cups sugar
2 teaspoons vanilla extract
2 tablespoons lemon juice
1 tablespoon lemon zest
4 eggs, beaten
1 can blueberry pie filling
1 cup sour cream
1 pint blueberries
Special Equipment: 9-inch springform pan
Heat oven to 325 degrees F.
Crust: In a food processor blend crumbs and melted butter until moist, but not wet. Press into the bottom and up the sides of the springform pan.
Filling: In a large bowl, using an electric beater, combine the cream cheese, 1 cup sugar, 1 teaspoon vanilla and the lemon juice and zest, until light and smooth. Slowly mix in eggs then pour into the prepared pan (leave about an inch of space in the pan, you will have some batter leftover). Add blueberry pie filling (aporox 1/2 can) swirl with a toothpick.
Bake 55-60 minutes. Turn off oven and remove cake.
Topping: In a medium bowl mix together sour cream, 1/3 cup sugar and vanilla. Spread this over the top of the cheesecake and return to the warm oven for 30 minutes (do not turn oven back on). Remove from the oven then let cool to room temperature before removing springform. Refrigerate 4 hours.
To serve: slice cheesecake into wedges and garnish with blueberries.