Blueberries tossed in store-bought lemon curd add sweetness and tang.
This easy cheesecake works well with any berry.
With the motor running, drizzle in oil, then pulse to combine.
Photo: Photographer: Carson Downing, Food stylist: Annie Probst, Prop Stylist: Joseph Wanek
Press into a 9-by-13-inch baking dish.
Wipe out the food processor.
Puree until smooth, about 1 minute.
Dollop the mixture over the crust, then gently spread into an even layer.
Cover and refrigerate until cold, at least 2 hours and up to 1 day.
Place lemon curd in a large microwave-safe bowl; microwave on High until warmed, about 20 seconds.
Add blueberries to the bowl; toss to gently combine.
Spoon over the cheesecake.
Cut into 16 squares.
Tip
Toasting nuts deepens the flavor and gives them a crisp, delightful crunch.
Transfer to a small bowl or plate to cool.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.