Lemon Blueberry Cheesecake

1. 1

   For the blueberry mash: Measure out 1/2 cup of the blueberries and reserve for garnish.

2. 2

   Combine the remaining blueberries with the granulated sugar and lemon zest and juice in a bowl.

3. 3

   With a potato masher, crush the berries and set aside for 5 minutes.

4. 4

   For the whipped cream: Whip the cream with an electric mixer until foamy.

5. 5

   Add the powdered sugar and vanilla bean paste and whip to soft peaks.

6. 6

   Set aside.

7. 7

   For the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, lemon curd and lemon zest and juice and mix until combined.

8. 8

   Fold half of the whipped cream into the cream cheese mixture.

9. 9

   (Save the remaining whipped cream for assembly.)

10. 10

    To assemble: In each dessert bowl or martini glass, add a layer of cheesecake filling, blueberry mash, crushed cookies and lemon curd.

11. 11

    Repeat until each glass is filled, then top with a dollop of the reserved whipped cream.

12. 12

    Garnish with the remaining crushed cookies, a few of the reserved blueberries and more lemon zest.

* Per serving · 4 servings · Values may vary.