Wild Blueberry & Lemon Cheesecake Pie

Wild Blueberry & Lemon Cheesecake Pie

This is a team favorite! Thick, creamy and bursting with fresh lemon, this delicious treat is topped with the bold, tart taste of Blake Hill’s Wild Blueberry Preserve.

Serving Size: 1 round 9" pie

1 pre-baked pie crust

16 oz cream cheese

1 cup sugar

½ cup heavy cream

4 large eggs

2 egg yolks

1 lemon, zested

½ tsp sea salt

Blake Hill's Wild Blueberry Jam



Preheat oven to 350°F


Whisk together cream cheese, sugar and sea salt, then gradually add eggs, continuously whisking, and finish with cream and half of lemon zest until well combined, 4 - 5 minutes in total


Gently pour cheesecake mix into pie crust and bake pie until crust is golden brown, cheesecake edge is set and middle still jiggles, 50 - 60 minutes


Cool pie to room temperature, then chill in fridge until set - at least three hours - preferably overnight


Just before serving, gently spread Blake Hill’s Wild Blueberry Jam over cheesecake, sprinkle remaining lemon zest ~ and Enjoy!

Wild Blueberry & Lemon Cheesecake Pie

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