Crock Pot Lemon Blueberry Cheesecake

Crock Pot Lemon Blueberry Cheesecake

Crock Pot Lemon Blueberry Cheesecake.

Lemon and Blueberry recipes are really popular right now, and this Crock Pot Lemon Blueberry Cheesecake is definitely a winner in the easy dessert recipe category!  And since it’s summer, it’s really too hot to get the oven going, even with air conditioning! 🙂

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So I’ve been doing some research into cheesecake recipes using a Crock Pot or Slow Cooker.    This Lemon Blueberry Cheesecake is adapted from a basic cheesecake recipe I found on This Old Gal.  This website also has some great tips on cooking with Crock Pots and Instant Pots.  I just made an amazing Mint Chocolate Cheesecake in my Instant Pot, so if you are wanting to try that as well, check it out!

In addition to your Crock Pot, you will need a 7″ spring form pan and some parchment paper.  It’s really important to fully grease your pan and that also includes the parchment paper.  That way your beautiful Lemon Blueberry Cheesecake will easily slide out.

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I’ve included the short video posted to our Facebook page Easy as Pie Recipes & More


 

The results?  Well, you be the judge!  I’m pretty sure this is the only way I’m making a cooked cheesecake from now on.

Crock Pot Lemon Blueberry Cheesecake
Prep Time
25 mins
Cook Time
4 hrs
Total Time
4 hrs 25 mins
 
This Crock Pot Lemon Blueberry Cheesecake is so creamy and delicious! It's definitely an easy dessert recipe! Your family will absolutely love it!
Course: Dessert
Servings: 8 slices
Author: Judy
Ingredients
Crust
  • 3/4 cup graham cracker crumbs
  • 2 tbsp melted butter
  • 1 tsp sugar
Filling
  • 3 pkgs 8oz cream cheese
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 1 1/2 tsp lemon zest
  • 3 eggs room temperature
  • 1 egg yolk (room temperature
  • 3/8 cup heavy cream 35% fat
  • 1/4 cup real blueberry jam or preserves
Garnish
  • Fresh Blueberries
  • Lemon Peel
Instructions
Spring Form Pan
  1. Grease the pan really well, putting a circle of parchment paper along the bottom, and covering the outside bottom with foil
Crust
  1. Mix the graham cracker crumbs, butter and sugar together
  2. Press the mixture into the base of the 7" spring form pan, pushing it up the sides a bit around the base
  3. Chill while you are making the filling
Filling
  1. Mix the cream cheese, sugar, lemon zest and vanilla with a hand mixer until creamy
  2. Add the eggs one at a time and beat lightly
  3. Add the cream, mixing it in by hand until it is blended
  4. Pour into the spring form pan
  5. Using a teaspoon drop the blueberry jam in spots across the top of the filling
  6. Pull a knife slowly through the top, creating a marble effect
Get the Crock Pot Ready
  1. Put 1" of water in the bottom of your crock pot
  2. place the trivet with handles (I use the one I got with my Instant Pot) inside and set the cheesecake on top
  3. Put two large sheets of paper towel over the top of the crock pot and set the lid on top
  4. Cook on High for 2 hours
  5. After 2 hours turn off heat and let the cheesecake sit inside the crock pot for 1 hour - do not remove the lid
  6. Remove the cheesecake from the crockpot, place it on a cooling rack and let it sit for 1 more hour
  7. Wrap the cheesecake in foil and refrigerate overnight
Garnish
  1. Place a generous spoonful of blueberry preserves in the centre
  2. Dress with fresh blueberries and lemon peel
  3. Enjoy!
Recipe Notes
The actual cook time is 2 hours, the additional time is standing and cooling.

 

Homemade Lemon Meringue Pie | Lemony Delicious!

Homemade Lemon Meringue Pie | Lemony Delicious!

Homemade Lemon Meringue Pie Recipe from scratch.

This Homemade Lemon Meringue Pie Recipe is so delicious, you'll never use a mix again! Fresh citrus flavor in every bite & just look at all that meringue!

 

You know up until a few months ago, I always used the lemon pie filling mixes, thinking that I couldn’t possibly find the time, or have the patience to make this delightful recipe.  Boy was I wrong!

This Homemade Lemon Meringue Pie recipe is so easy you will never use a lemon pie filling mix again!Click To Tweet

And the difference in flavour is amazing!  There are lots of great recipes out there too – I also like one that I found in Canadian Living Magazine!

This Homemade Lemon Meringue Pie Recipe is so easy  — you will become a Pie Baking Rock Star!

This Homemade Lemon Meringue Pie Recipe is so easy to make. At Pie Lady Bakes we're all about taking a classic recipes and making it easy for you!

– 1  – 9″ pie shell  – prepared and baked shortcrust pastry

Filling:
– 3 egg yolks
– 1 ½ cups sugar
– 1/3 cup cornstarch plus 1 tbsp.
– 1 ½ cups water
– 3 tbsp. butter
– 2 tsp. lemon peel grated
– 1 cup lemon juice freshly squeezed,about 3 – 4 large lemons

Meringue:
– 3 egg whites
– 6 tbsp. sugar
– 1/2 tsp. pure vanilla extract

Juice 3-4 large fresh lemons and put some of the peel aside to make lemon zest.

The first tip to making a lovely creamy lemon meringue pie is that you have to stay with it and keep stirring at the stove!

And the second if not equally important tip is to mix a small amount of the hot filling into the beaten eggs first, and stir rapidly- – the last thing you want are lemony scrambled eggs and have to start all over again.

And that’s it!

This Homemade Lemon Meringue Pie Recipe is so easy to make. At Pie Lady Bakes we're all about taking a classic recipes and making it easy for you!

My recipe for piecrust is so easy – you can get the recipe at The Best Homemade Piecrust Recipe or you can use a ready made pie shell from the grocer – if you wish, just make sure you bake it first.  Another tip to lighten up the calorie load is to use a graham cracker pie crust.  No baking required when you use a ready made crust!

 

Homemade Lemon Meringue Pie | Lemony Delicious!
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 
Course: Dessert
Cuisine: North American
Servings: 6
Calories: 1114 kcal
Author: Judy
Ingredients
  • 1 9" pie shell One prepared and baked shortcrust pastry
Filling:
  • 3 egg yolks
  • 1 ½ cup sugar
  • 1/3 cup cornstarch plus 1 tbsp.
  • 1 ½ cup water
  • 3 tbsp. butter
  • 2 tsp. lemon peel grated
  • 1 cup lemon juice freshly squeezed,about 3 - 4 large lemons
Meringue:
  • 3 egg whites
  • 6 tbsp. sugar
  • 1/2 tsp. pure vanilla extract
Instructions
  1. In small bowl, beat egg yolks with whisk. Set aside
  2. *Tip: chill bowl and beaters in the refrigerator until you are ready to make the meringue.
  3. In 2-quart saucepan, mix sugar and cornstarch;
  4. gradually stir in water.
  5. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  6. Immediately stir at least half of hot mixture into egg yolks;
  7. stir back into hot mixture in saucepan.
  8. Boil and stir 2 minutes; remove from heat.
  9. Stir in butter, lemon peel, lemon juice.
  10. Pour into pie crust.
  11. Set the pie aside on the counter to cool.
  12. In medium bowl, beat egg whites with electric mixer on high speed until foamy.
  13. Beat in sugar, a little at a time; continue beating until stiff and glossy.
  14. Peaks will form when ready.
  15. Beat in vanilla.
  16. Spoon onto pie filling.
  17. Spread over filling, carefully sealing meringue to edge of crust.
  18. Bake 8 to 12 minutes at 350F/180C or until meringue is light brown.
  19. Cool, then serve or cover in a pie box and put in the refrigerator
Nutrition Facts
Homemade Lemon Meringue Pie | Lemony Delicious!
Amount Per Serving
Calories 1114 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 28g 140%
Cholesterol 681mg 227%
Sodium 503mg 21%
Potassium 456mg 13%
Total Carbohydrates 149g 50%
Dietary Fiber 2g 8%
Sugars 96g
Protein 19g 38%
Vitamin A 37.7%
Vitamin C 129.9%
Calcium 10.8%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.