Blueberry Lemon Curd Cheesecake

Megan D'Assandro

For the crust (use a springform pan):
1 1/2 cups of graham cracker crumbs
6 Tbsp butter
1/4 cup of sugar


Melt butter. Place all ingredients into bowl. Mix well. Place mixture into a greased springform pan. Smooth mixture along bottom and partway up the side to an even thickness. Bake in oven for 10 minutes.

For the filling:
4 boxes of cream cheese
1/4 cup sugar
2 large eggs (slightly beaten)
1 tsp vanilla
2 Tbsp cornstarch
1 cup sour cream
2 pints blueberries
1 jar lemon curd


Preheat oven to 400 degrees.

In a large mixing bowl, beat together cream cheese and sugar until smooth and light. Beat in eggs, vanilla and corstarch only until thoroughly mixed. Stir in sour cream until well blended. Fold blueberries into mixture.

Pour into prepared crust. Place equal dollops of lemon curd on top of cheescake. Swirl with knife or fork, making sure the lemon curd does not disappear into the cake. Bake for 45 minutes. Allow cake to cool in oven with door propped open slightly for 3 hours. Chill.