frozen lemon cheesecake with blueberry drizzle

Name: FROZEN LEMON CHEESECAKE WITH BLUEBERRY DRIZZLE
Prep time: 20 min
Cook time: 6 h
Yield: 12
Cuisine: American
Ingredients: 24 - ginger snaps, finely crushed (about 1-1/4 cups); 1/4 cup(s) butter, melted; 2 package(s) (8 oz.ea.) cream cheese, softened; 1 can(s) (14 oz.) sweetened condensed milk; 1 tablespoon(s) lemon zest; 1/4 cup(s) lemon juice; 1 cup(s) thawed cool whip whipped topping; 2 cup(s) blueberries; 1/4 cup(s) sugar; 2 tablespoon(s) water; 1/4 teaspoon(s) ground ginger

(1 RATING)

28 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Aug 28, 2013

My mouth is watering just looking at this cheesecake. I can imagine the frosty goodness of the tart lemon flavor, topped by sweet blueberries. Oh, yum, bring it on! Recipe & photo: http://www.kraftrecipes.com/

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Frozen Lemon Cheesecake with Blueberry Drizzle

prep time 20 Min

cook time 6 Hr

method Refrigerate/Freeze

yield 12 serving(s)

Ingredients

24 - ginger snaps, finely crushed (about 1-1/4 cups)
1/4 cup butter, melted
2 packages (8 oz.ea.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 tablespoon lemon zest
1/4 cup lemon juice
1 cup thawed cool whip whipped topping
2 cups blueberries
1/4 cup sugar
2 tablespoons water
1/4 teaspoon ground ginger

How To Make frozen lemon cheesecake with blueberry drizzle

Step 1

Mix crumbs and butter; press onto bottom of a 9-inch springform pan.

Step 2

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Blend in lemon zest and juice. Whisk in Cool Whip; spoon over crust.
Step 3

Freeze 6 hours or until firm. Meanwhile, cook remaining ingredients in saucepan on medium heat for 4 minutes, stirring occasionally; cool. Refrigerate until ready to serve.
Step 4

Remove cheesecake from freezer 15 minutes before serving. Let stand at room temperature to soften slightly. Serve topped with blueberry sauce.
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