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Lemon Blueberry Cheesecake

Lemon and Blueberries work together as the perfect compliment to creamy cheesecake.
Recipe courtesy of Inn & Spa At Cedar Falls
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  • 2-½ lbs cream cheese
  • 1 cup sugar
  • 6 Tbs. all-purpose flour
  • 2 tsp. lemon zest
  • 1 tsp. vanilla extract
  • ½ cup lemon juice
  • 1 cup blueberries
  • 4 each eggs
  • 3 each egg yolks

1. Cream the cheese and sugar on low speed of stand mixer (speed 2 on kitchen-aid) until very pliable. Scrape down sides and bottom of bowl with rubber spatula.
2. Add flour in two parts, mixing well after each addition.
3. Add egg and yolks one at a time mixing well after each one. When 4 eggs have been added, stop the mixer and scrape down the side and bottom with spatula. Turn back on to low speed incorporating the rest of the eggs. Blend until last egg has just been incorporated and stop. Add the vanilla, zest, lemon juice and ½ of the blueberries and blend for just 2 minutes. Pour into prepared crust. Sprinkle the remaining blueberries on top of the pie.
4. Bake in oven with water bath at 425 F for 20 minutes. Then turn temp down to 350 F and continue to bake for 50-60 minutes longer until set. (Little to no jiggle in center of pie)

2 cups graham crumbs
4 oz butter melted
pinch salt
1 oz ladle of sugar
10-inch spring-form pan

1. Mix together, press into spring-form pan and bake at 400 F for about 15 min until just starting to get color. Remove and cool before adding pie mixture.