Wild Blueberry & Lemon Cheesecake Pie
This is a team favorite! Thick, creamy and bursting with fresh lemon, this delicious treat is topped with the bold, tart taste of Blake Hill’s Wild Blueberry Preserve.
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1 pre-baked pie crust
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16 oz cream cheese
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1 cup sugar
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½ cup heavy cream
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4 large eggs
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2 egg yolks
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1 lemon, zested
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½ tsp sea salt
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Blake Hill's Wild Blueberry Jam
Instructions.
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1
Preheat oven to 350°F
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2
Whisk together cream cheese, sugar and sea salt, then gradually add eggs, continuously whisking, and finish with cream and half of lemon zest until well combined, 4 - 5 minutes in total
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3
Gently pour cheesecake mix into pie crust and bake pie until crust is golden brown, cheesecake edge is set and middle still jiggles, 50 - 60 minutes
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4
Cool pie to room temperature, then chill in fridge until set - at least three hours - preferably overnight
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5
Just before serving, gently spread Blake Hill’s Wild Blueberry Jam over cheesecake, sprinkle remaining lemon zest ~ and Enjoy!
