Lemon Cheese cake recipe with Blueberries + Animal Cracker Crust
Lemon Cheese Cake Recipe Below ↙️
🐺 1-1/2 c. crushed animal crackers (unfrosted)
🐺3 TB unsalted butter + 1 TB coconut oil; melted
🐺Pinch sea salt
🐺1 TB stevia brown sugar blend
🐺2 – 8oz pkg. cream cheese; room temp.
🐺2 eggs, room temp.
🐺1 1/4 c. stevia powder
🐺1/2 c. greek yogurt (any %, plain, vanilla, berry, or lemon)
🐺3 TB cornstarch
🐺1 TB lemon extract
🐺1 lemon; juiced + zested
🐺1/2 tsp. sea salt
🐺1 c. frozen blueberries
🐺optional: honey + cinnamon drizzled on top before baking
Cook Also: Enchilada Nachos Recipe Tortilla chips
Prep: Preheat oven to 350. Place a large rimmed baking tray on the middle rack and fill it with water. Spray deep dish pie pan w/baking spray.
Crust: Pulse/crush animal crackers until crumbs. Mix melted butter/oil, sugar, + cinn. Press into pan; chill in freezer while preparing batter.
Cheesecake: Work with low/med speeds and avoid overworking batter/adding in too much air. Using a blender, cream room temp cream cheese until smooth. Add yogurt, stevia, corn starch + salt. Mix until fully blended. Add extract, juice + zest. Stir until just blended. Whisk eggs in a separate bowl. Gently fold into the batter by hand; carefully. Once fully incorp., fold in berries. Immediately add to chilled crust. Drizzle honey and cinnamon on top if desired.
Baking: Place cheesecake in the center of the water bath tray. The water will help create a steam bake to avoid cracks and dryness. Avoid opening the oven once baking begins. Bake 50 minutes. Cheesecake should have light golden edges and a slight jiggle to the center. Turn oven OFF. Crack door and allow to sit for 1 hour before removal. Cool completely to room temp. Cover with paper towel 1st, then foil or plastic wrap + chill for at least 2-4 hours before serving. Enjoy!
