Make this PENDOlicious dessert for your Memorial Day festivities. Or just because it’s so YUMMY! #pendo #pendofun

 Lemon Blueberry Cheesecake


2 cups Graham Crackers, pulsed into crumbs
1/3 cup Granulated Sugar
1/4 teaspoon Kosher Salt
6 tablespoons Unsalted Butter, melted

3 (8 ounce) packages Full-Fat Cream Cheese, very soft
1 cup Full-Fat Sour Cream, at room temperature
1 1/4 cups Granulated Sugar
2 teaspoons Pure Vanilla Extract
3 large Eggs + 2 Egg Yolks, at room temperature
2 tablespoons All-purpose Flour
3/4 cup Fresh Lemon Juice
2 teaspoons Fresh Lemon Zest     

Blueberry Swirl
3/4 cup fresh or frozen blueberries
3 tablespoons granulated sugar

1. Preheat oven to 325 degrees (F).
2. Add graham crackers, sugar, and salt to blender; pulse until the crackers have been completely transformed into fine crumbs.
3. Add melted butter; stir well to combine. Press down into a lightly greased 9-inch springform pan; set aside.
4. Beat cream cheese and sour cream until smooth.
5. Add sugar and vanilla; beat until smooth, scraping down the sides and bottom of bowl as needed.
6. Add eggs and yolks; beat until smooth. Stir in the flour, mixing just until combined.
7. Quickly stir in the lemon juice and zest, mixing just until it’s incorporated into the batter.
8.Pour filling into prepared crust, spread the top smooth. 
9. Puree the blueberries until completely smooth. Press the mixture through a fine mesh strainer, discarding seeds and pulp.
10. Stir in the granulated sugar.
11. Spoon the blueberry mixture on top of the unbaked cheesecake, a few dollops at a time.
12. Use a skewer to swirl the mixture as much or as little as you’d like.
12. Bake cheesecake as directed above.

Baking Notes:

1. Wrap the bottom of the pan in tin foil (do several layers of foil so crust isn’t wet/soggy).
2. Place the cheesecake pan into another large pan
(wide enough to comfortably fit the springform pan and deep enough to hold a few inches of water without risk of a spill).
3. Fill the pan up with very hot water; it should rise half way along the cheesecake pan.
Be sure to pour the water in slowly, as you don’t want any of it to splash up and get into the actual cheesecake.
4. Place pan into the preheated oven and bake for 1 hour and 20 minutes.
5. Turn the oven off and let the cheesecake sit, undisturbed, for 45 minutes inside the oven, with the door shut.
(The cheesecake should still be slightly wiggly).
6. Remove the cheesecake from the oven, run a knife very gently around the edge of the cake, and let it sit
in the pan for another 15 minutes before covering loosely with plastic wrap and refrigerating for at least 6 hours.