blueberry lemon cheesecake (part 1)

I recently spent a morning picking blueberries at Parlee Farms with my sister, who was visiting from NYC. An hour later, we happily trekked home with six pounds of blueberries in tow. I thought that was a lot...but apparently, I have a great aunt down in New Jersey who picks thirty pounds every summer. I guess blueberry-lovin' runs in the family.

I made these cheesecake "bites" for a farewell picnic with the high school homies before we went our separate ways for schools, jobs. These mini cheesecakes, with plenty of lemon and Parlee blueberries, were for me like a last, fleeting taste of summer. The combination of lemon zest and juice gave the cheesecake a pronounced citrus kick, so I thought the graham cracker crumbs and touch of blueberry could help mellow it, if ever so slightly. It was also a great excuse to try out the silicone ice tray, which held up just fine but was a serious pain to wash - oh well.

Fresh out of the oven

Blueberry Lemon Cheesecake

Crust:
12 tsps Graham cracker crumbs
1 Tbs butter, melted
1 Tbs sugar

Filling:
8 oz./1 package cream cheese, softened at room temperature
1 egg
1/2 tsp lemon zest
2 tsp lemon juice
4 Tbs white granulated sugar
Blueberries, fresh or frozen
Optional: splash of vanilla extract

Mix the graham cracker crumbs, sugar, and melted butter until it takes on a crumbly consistency. Pour into mold and press down into a crust. Bake at 325 F for 5-10 minutes. In a separate bowl, mix the cream cheese, egg, lemon zest, lemon juice, and sugar till smooth. Crush the blueberries slightly and mix into the batter; pour onto baked crust. Bake at 325 F for 30-35 minutes, or until only the center still jiggles. Let it cool/set in the fridge for at least an hour before serving.

I tried making these three kinds of ways. The first followed the traditional cheesecake: graham cracker crust, cheesecake with blueberry mixed in. The second was cheesecake mixed with graham cracker crumbs, with a fresh blueberry on top. The third was simply the lemon cheesecake. Ultimately I learned that a crust really helps the cheesecake come out of the mold in one piece...especially when you find yourself short on time and attempt to pry the still-warm cheesecakes out, only to have them fall apart into a sad mushy mess. Oops. 

Have a great year, everyone! :)