Hello my dear friends, and sorry for being MIA for such a long time! I have tried to enjoy as much as possible this beautiful summer weather with my family of friends, delicious food was obviously involved! I appreciate all your comments and visits so stay tuned for new posts!
In some recent news, I have been honored to be featured on the Mommy Page Blog in an interview. I am very exciting abou this interview, since it is my first one, and I would love to add that I really enjoy reading the Mommy Page Blog, all the stories are very refreshing and interesting, and the Parenting department is great! Go and check it out, and find out how I come up with my recipes, what is the purpose of my blog, some delicious recipes, and how to save money on groceries!
Also, today I would love to share with you a decadent recipe for a double layer cheesecake that I recently made! It involves a silky and creamy lemon cheesecake, and an unbelievably good sauce made with roasted blueberries! This combination is a killer! The cheesecake tastes super fresh, citrusy and comforting, while coated in a warm sugary layer of bubbling blueberries! Believe me, this cheesecake is a piece of happiness, if you don’t like citrusy desserts just stick to vanilla, but I am sure you would love it!
For the Cheesecake:
- 16oz cream cheese, at room temperature
- 3 eggs
- 1 cup of sugar
- 1 tsp lemon extract
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 35 graham crackers
- 6 tbsp of melted butter
- 1 tbsp of soft butter, for greasing the pan
For the Roasted Blueberry Sauce:
- 2 pints of blueberries
- 1 cup of sugar
- 2 tbsp light corn syrup
- 1 tsp vanilla extract
1. Preheat the oven to 325 degrees F , butter a 9″ springform pan and set aside.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press half of the mixture onto bottom of the pan.
3. To make the cheesecake beat the cream cheese on medium speed until smooth. Add the sugar, lemon extract, lemon juice and lemon zest and continue to beat on medium speed until well combined. Reduce the speed to low and add the eggs one at a time, beating until combined after each addition. Scrape the bowl and mix on low for another 30 seconds. Pour half of the cheesecake filling on top of graham crackers into the pan. Add the remaining graham cracker crumbs on top of the cheesecake filling and top everything with the remaining half of cheesecake filling.
4. Bake for 45 minutes – 1 hour or until the sides of the cheesecake are set and the middle just slightly jiggles. Turn of the oven, open the door slightly and let the cheesecake cool inside for one hour. Transfer the cake to a wire cooling rack and cool at room temperature for 1 hour.
5. Place blueberries on a nonstick baking sheet, sprinkle them with 2 tbsp of sugar and roast for 20 minutes, or until they start to burst. When done, transfer to a pan, on medium heat, add the remaining sugar, corn syrup and vanilla extract and cook for 10 minutes.
6. Serve the sauce warm over the cheesecake!