Indulge in the delightful fusion of flavors with our Wild Blueberry and Lemon Cheesecake Pie. This heavenly dessert combines the luscious creaminess of classic cheesecake with the vibrant tanginess of fresh lemon and the burst of sweetness from wild blueberries. The smooth, velvety cheesecake filling sits atop a buttery graham cracker crust, creating a perfect balance of textures. Topped with a generous layer of wild blueberry compote, this pie is a tantalizing treat for any occasion. Experience a symphony of tastes that will leave your taste buds craving for more.
Author:
Blake Hill Preserves
Preparation
1 pre-baked pie crust
16 oz cream cheese
1 cup suagr
1/2 cup heavy cream
4 large eggs
2 egg yolks
1 lemon, zested
1/2 tsp sea salt
Blake Hill's Wild Blueberry Jam
Preheat oven to 350°F
Whisk together cream cheese, sugar and sea salt, then gradually add eggs, continuously whisking, and finish with cream and half of lemon zest until well combined, 4 - 5 minutes in total
Gently pour cheesecake mix into pie crust and bake pie until crust is golden brown, cheesecake edge is set and middle still jiggles, 50 - 60 minutes
Cool pie to room temperature, then chill in fridge until set - at least three hours - preferably overnight
Just before serving, gently spread Blake Hill’s Wild Blueberry Jam over cheesecake, sprinkle remaining lemon zest ~ and Enjoy!
Get ready to dazzle your taste buds with our tantalizing Wild Blueberry and Lemon Cheesecake Pie recipe. This delectable dessert combines the creamy richness of cheesecake with the vibrant flavors of fresh lemon and the sweetness of wild blueberries.