Meyer Lemon & Blueberry Cheesecake
  • For the Crust:
  • 1 box vanilla wafer cookies
  • 1¼ stick unsalted butter, melted
  • For the Filling:
  • 3- 8 oz pkg cream cheese
  • 4 large eggs
  • zest of 3 meyer lemons
  • juice of 1 meyer lemon
  • 1 cup granulated sugar
  • ⅔ cup heavy cream
  • For the Blueberry Sauce:
  • 1 pt fresh blueberries
  • ¼ cup granulated sugar
  • 3 Tbsp water
  • For the Fresh Whipped Cream:
  • 1 cup heavy whipping cream
  • zest of 1 meyer lemon
  • ¼ cup powdered sugar
  • For garnish:
  • fresh blueberries
  • meyer lemon slices
  1. Preheat your oven to 375 degrees.
  2. Place the vanilla wafers in a food processor and pulse until a fine crumb. Stir the cookies with the melted butter.
  3. Push the crumbs down into a spring form pan, coming up the sides just a bit. Bake for about 10-12 minutes.
  4. Lower the oven to 325 degrees.
  5. In a clean food processor, add the cream cheese, eggs, zest and juice of the meyer lemon, sugar and heavy cream. Blend until smooth.
  6. Pour the filling into the pan and bake for about 1 hour. I used a 10 inch pan. If you use an 8in, you may have to bake a little longer because the filling will be higher.
  7. When the cheesecake is done it will have a very slight jiggle in the center- it will set as it cools. Cool in refrigerator for a few hours.
  8. For the blueberry sauce, simply add the blueberries, sugar and water into a pot and simmer until thickened. Puree in a blender of with an immersion blender until smooth. Cool.
  9. For the whipped cream add the heavy whipping cream, powdered sugar and lemon zest to a large bowl. Mix with a hand mixer until thickened to a relatively stiff peak. Don't go too far, you'll make sweet butter.
  10. Pour some the blueberry sauce over the top of the cooled cheesecake, leaving about an inch all around the top edge.
  11. Scoop the whipped cream into a piping bag with a star tip and decorate the top edge to your liking.
  12. Garnish with fresh blueberries and meyer lemon slices.
Recipe by LeMoine Family Kitchen at