FROZEN LEMON CHEESECAKE WITH BLUEBERRY DRIZZLE

1
Ellen Bales

By
@Starwriter

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: kraftrecipes.com

Rating:

★★★★★ 1 vote

Comments:
Serves:
12
Prep:
20 Min
Cook:
6 Hr
Method:
Refrigerate/Freeze

Ingredients

  • 24
    ginger snaps, finely crushed (about 1-1/4 cups)
  • 1/4 c
    butter, melted
  • 2 pkg
    (8 oz.ea.) cream cheese, softened
  • 1 can(s)
    (14 oz.) sweetened condensed milk
  • 1 Tbsp
    lemon zest
  • 1/4 c
    lemon juice
  • 1 c
    thawed cool whip whipped topping
  • 2 c
    blueberries
  • 1/4 c
    sugar
  • 2 Tbsp
    water
  • 1/4 tsp
    ground ginger

How to Make FROZEN LEMON CHEESECAKE WITH BLUEBERRY DRIZZLE

Step-by-Step

  1. Mix crumbs and butter; press onto bottom of a 9-inch springform pan.
  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.
  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.
  4. Remove cheesecake from freezer 15 minutes before serving. Let stand at room temperature to soften slightly. Serve topped with blueberry sauce.

Printable Recipe Card

About FROZEN LEMON CHEESECAKE WITH BLUEBERRY DRIZZLE

Course/Dish: Cakes Other Desserts
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian




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