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Zest of Lemon Blueberry Cheesecake

Recipe By: Joseph Cacciola
Year Submitted: 2018
Winner Third Place


16 coarsely broken vanilla sandwich cookies
1/4 c toasted almonds
Pinch of cinnamon
1 tbsp. butter
2 tsp. milk

Filling – Layer 1
8 oz. cream cheese (softened)
8 oz. butter (softened)
1 C. powdered sugar
1 tbsp. vanilla extract
1 package Cool Whip
6 tsp. meyer lemon compound

Filling – Layer 2
2 can Comstock Blueberry
2 tsp meyer lemon compound

Topping and Garnish
2 c. heavy whipping cream
2 tsp. unflavored gelatin
2 tbsp + 1 tsp. cold water
4 tbsp. white sugar
1/2 tsp. vanilla extract


Pre-heat oven to 325 degrees F.
Lightly grease pie pan.
Microwave butter on low until melted.
Pulse cookies and nuts in food processor until the consistency of fine crumbs.
Add cinnamon, milk and butter and mix well.
Press into 8-inch pie tin or plate (bottom and sides)
Refrigerate for 5 – 10 minutes.
Bake for 8-10 minutes.
Set aside to cool.

Filling – Layer 1
Beat the cream cheese, extract and powdered sugar until light and fluffy using an electric mixer.
Fold in the cool whip and meyer lemon compound mixing until smooth.
Fill pie with 1/2 of filling.

Filling – Layer 2
Separate blueberries from liquid for both cans of pie filling.
Mix 1/4 c blueberry liquid with 1/2 of filling 1
Mix blueberries with meyer lemon compound
Layer cream mixture into pie
Top pie with blueberries

Topping and Garnish
Combine gelatin and cold water (2 Tbsp) in a microwave safe container. Allow to sit for one minute, microwave on high for 15 seconds and allow to cool (not long enough to set).
Begin whipping cream in mixer, add gelatin, sugar, vanilla, rum extract and remaining water. Whip until soft peaks are formed.
Pipe whipped topping on pie.
Garnish pie.