Cheesecake With Blueberry Compote
10 Graham crackers, original, crumbled
cup butter, melted
2 8s ounce packages cream cheese (I like Philadelphia), at room Temperature
2 8s ounce package" ⅓ less fat" cream cheese, at room temperature
1 cup sugar
3/4 cup heavy cream
2 tablespoons lemon zest
2 teaspoons vanilla extract
1/4 cup lemon juice
3 tablespoons water
Preheat the oven to 350F.
When done, let cool. Then line the outside of the pan with aluminum foil to prevent the batter to leak to the bottom of the oven.
Pour the mixture in the pan, on top of the crust.
Bake for about 1 1/2 hour, until puffed and fragrant.
The leftover compote is great on toast in the morning!
And the cheesecake can be made up to 2 days ahead.