With blueberry sauce....This recipe is divine, you just must make it sometime! I made it for my family dinner last Sunday! There was not a crumb left! And the blueberries are a perfect addition!
{looks pretty too!}
Myer Lemon Curd Cheesecake adapted {
from epicurious}
recipe for blueberry sauce follows
Ingredients For lemon curd
2 teaspoons finely grated fresh Meyer lemon zest
1/2 cup fresh Meyer lemon juice
3/4 cup sugar
2 large eggs
1/2 stick (1/4 cup) unsalted butter, cut into small pieces* you can substitute with regular lemons but you must add one cup of sugar instead of 3/4 cup, after make sure to put it in the fridge, it swirls better when cold. Ingredients For crust
1 1/3 cups finely ground graham cracker crumbs (5 oz)
1/3 cup sugar
1/2 teaspoon salt
5 tablespoons unsalted butter, melted Ingredients For filling
3 (8-oz) packages cream cheese, softened
1 cup sugar
3 large eggs
3/4 cup sour cream
1 teaspoon vanilla
Special equipment: a 9- to 91/2-inch (24-cm) spring form pan
Accompaniment: blueberries
Preparation
Make lemon curd:Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.
Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes. { I do not put my lemon curd through the sieve, my zester zests really fine, I like having the added lemon flavor and color}
Make and bake crust:Put oven rack in middle position and preheat oven to 350°F. Invert bottom of spring form pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of spring form pan. Place spring form pan in a shallow baking pan and bake 10 minutes, then cool crust completely in spring form pan on a rack.
Make filling and bake cheesecake:Reduce oven temperature to 300°F.
Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.
Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.
Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 min to 1 hour (Center of cake will appear very loose but will continue to set as it cools.)I turned off my oven and let cool for 20 minutes, then I took it out and ran a knife around the top of the cake to loosen. Then I put it back in my oven and let it sit for 2 1/2 hours. After chill in refrigerator, uncovered, at least 4 hours.{I let it chill overnight and covered it in the morning} Remove side of spring form pan before serving.
Cooks' Notes:·Lemon curd can be made 1 week ahead and chilled, covered.·Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature.·Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface. 
{served with blueberry sauce}Blueberry Sauce2 cups fresh or frozen blueberries: I used frozen, add 1 cup sugar and 1 teaspoon grated Meyer lemon zest, 1 teaspoon Meyer lemon juice and 2 teaspoons corn starch. Bring to a boil , and simmer until thick.Cool and serve over cheesecake, waffles or Ice cream!
