When I was a kid we frequently ate Lemon Cheesecake at our house because my mother absolutely loved it. Indeed it was her favorite dessert, not just because it tastes terrific, but also because it’s a breeze to make. I confess the addition of blueberries was my idea; had Mom thought of it, she would have more than approved. After all, what could be better than the delicious combination of creamy lemon and fresh blueberries?
Blueberry Lemon Cheesecake
1-8 ounce package cream cheese, softened
1 3/4 cups milk
1-3.4 ounce package instant lemon pudding mix (do not use sugar-free)
1 1/2 cups fresh blueberries, washed, dried and separated
Whipped cream, if desired
Graham Cracker Crust
1 1/2 cups graham crackers (16 to 18 crackers), finely crushed
3 tablespoons granulated sugar
1/3 cup butter, melted
Prepare crust first by preheating oven to 350°. Combine crushed graham crackers in a medium bowl with sugar. Add melted butter; toss together thoroughly. Press mixture firmly and evenly against bottom and side of a 9-inch pie pan. Bake for 10 minutes. Set aside to cool completely before adding cheesecake filling.
To prepare cheesecake filling, combine cream cheese, milk and instant lemon pudding mix in a medium size bowl using an electric hand mixer. Beat for 2 minutes. Place 1 cup fresh blueberries into bottom of graham cracker crust; pour cheesecake mixture over berries. Gently press remaining 1/2 cup blueberries onto top of cheesecake, if needed (they might hold into place if cheesecake mixture is still soft). Chill until firm, about 2 hours.
Serve with whipped cream; top with one large, impressive blueberry for garnish, if desired. Yield: 6 to 8 servings