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  Lemon Cheesecake and Blueberry Topping



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Lemon Cheesecake
1 cup crushed butter cookies (Pepperidge Farm Chess Cookies are my choice)
1 lemon, zested
2 Tablespoon butter, melted
2 Tablespoons granulated sugar
1 teaspoon butter, softened
32 ounces cream cheese, softened (4 - 8 ounce packages, light works fine)
1/2 cup granulated sugar
1/4 cup honey
1 lemon, zested
4 eggs, room temperature
1/4 teaspoon each lemon and vanilla extracts
1 Tablespoon cornstarch, sifted
1/8 teaspoon salt
1/4 cup cream or milk

Preheat oven to 400 degrees. Prepare crust by combining the first 4 ingredients and pressing
mixture into bottom of 10” springform pan. Use softened butter to coat sides of pan, then set
aside. Beat cream cheese with sugar, honey and zest. Add eggs one at a time, beating well after
each addition. Mix in remaining ingredients until combined. Pour into prepared pan. Place on
cookie sheet and bake for 15 minutes. Without opening oven, turn oven temperature down to
325 degrees and bake 45 minutes. Cool in pan at room temperature. Cover and chill at least 4
hours before serving. Serve with Blueberry Topping. Cover and refrigerate leftovers.

Blueberry Topping
2 cups blueberries, crushed
1 lemon, zested
1 Tablespoon lemon juice
2 cups blueberries, whole

In a saucepan, over medium heat, crush two cups blueberries -try using a potato masher. Cook about 15 minutes, until berries are juicy. Add zest of one lemon and 1 Tablespoon lemon juice. Simmer until thickened. Add two more cups blueberries, bring to a boil and let simmer one minute.
Transfer to a heat-proof dish, cover and refrigerate until chilled.

Copyright © 2009 Stefanie Samara Hamblen