Lemon Cheesecake with Blueberry Compote
Once a month I ask myself, why is it so hard to find a cheesecake recipe that doesn't require me to feed the entire neighborhood with my leftovers. I wanted something sweet, refreshing, and soft enough to melt in your mouth. Sadly, every recipe online wants you to put your pie in the oven with a tray of water, and then summon the next coming of Christ.
First, who has the time?
Second, who is washing all of those dishes?
Below is my small batch lemon cheesecake with a blueberry compote – you’ll love it!
Ingredients
2 cups (about 15) Coppenrath Original Spiced Spekulatius Windmill Cookies
4 tbs melted unsalted butter
1 tbs granulated sugar
2 cream cheese blocks, 8 oz each
1 egg
1 tsp vanilla extract
1 small lemon
Directions
For your crust, blend the spekulatius cookies in a food processor and pulse on low for 5-6 minutes
In a separate bowl, mix the cookies, butter, and granulated sugar.
Gently pat the mixture into the bottom of a pie dish or a bread loaf pan and bake on 350 degrees for 15 minutes
For your cheesecake, whip the cream cheese blocks in a stand mixture until the texture looks like sour cream (light and with ribbons)
Add in the sugar, egg, vanilla, and beat for 2 more minutes.
Finally, zest the entire lemon, and add the juice from the entire lemon into your mixer bowl.
Combine for two more minutes, and then pour the mixture in your completed crust, while it’s still hot.
Bake the cheesecake for an hour, remove, let it cool at room temperature for 10 minutes, and then place it in the fridge 8-12 hours
Remove and enjoy with the below blueberry compote on top!
Compote:
2 cups blueberries, fresh is best
¼ cup maple syrup
2 tbs water
1 tbs lemon juice
½ tsp vanilla extract
Combine all ingredients into a small saucepan and let it simmer for 10-15 minutes. Lightly smash the berries with a fork before topping your cheesecake.
This will yield more compote than you need for the above recipe, so you'll have leftovers for oatmeal toppings, pancakes, or even bread!
