Blueberry Almond Cheesecake

The cheesecake itself is BARELY adapted from this cheesecake recipe.

 

I replaced the vanilla bean with a teaspoon of almond extract.

2 pints of blueberries

1 lemon, zested and juiced

2 tablespoons of sugar (more if blueberries are very tart)

1/4 teaspoon almond extract

1/4 cup of sliced almonds, toasted

 

While the cheesecake is cooling, and before refrigerating, begin working on the Blueberry Topping.

 

Add 1 pint of blueberries (reserve the other pint for later), lemon zest, lemon juice, sugar, and almond extract to a small sauce pan. Cook over medium heat until the blueberries have just started to burst and release their juices—about 5 minutes.

 

Remove from heat and let cool for 10 minutes. Add the other pint of blueberries and gently combine, trying to keep as many blueberries whole as possible, while covering them in the juice from the cooked berries. Let cool completely and pour over cooled cheesecake. As the cheesecake directions say, refrigerate for a minimum of 2 hours. Top with the toasted almond slices before serving.