Happy Birthday Dessert!

It's October and my husband's birthday month!  I haven't posted in awhile and right now I'm not working for the first time (other than maternity leave) my entire adult life.  While it's a little strange to not be in a classroom, these days are so busy for our family and I'm grateful to be around for it all.  As of right now, the girls are doing cross-country, band, gymnastics, Little Ladies Etiquette class, basketball, tennis, ASB and Big has an exciting new part-time job.  We spend a lot of time in the car but it's a great time to catch up and hear what's going on at school & with their activities.

Here are a few photos from the past few months:

From my previous posts, you know that my husband has great birthday dessert ideas - this year he said "something lemon or blueberry or both" and I found and modified a recipe online that turned out awesome.  We all loved it and I'll be making it again for friends.

Lemon Blueberry Cheesecake

from Gonna Want Seconds blog

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

16 oz cream cheese (room temperature)

1/4 cup granulated sugar

2 eggs

1 tsp. vanilla extract

1 cup marshmallow fluff

1 cup blueberries

1/2 - 1 cup lemon curd

Preheat oven to 350 degrees.  Spray a 9 inch springform pan with nonstick baking spray and set aside.  

Combine the graham cracker crumbs with the butter and stir until combined.  Press the mixture into the bottom of the springform pan using an empty measuring cup to press it down evenly.  Bake the crust for 10 minutes.  Remove to a wire rack while keeping the oven at 350 degrees.

Place the cream cheese and sugar in the bowl of a stand mixer.  Beat until smooth and creamy.  Beat in the eggs and vanilla extract.  When it is all well-combined, add marshmallow fluff and beat until it's combined.

Pour the filling over the crust.  Sprinkle the blueberries on top and press them lightly with the back of a spoon to sink them into the filling

Bake for 20 minutes.  After the 20 minutes are up, without opening the oven, reduce the heat to 200 degrees and bake for an additional 30 minutes.  Once it's all finished baking, turn the oven off, but leave the cheesecake inside for 10 minutes.  Remove and allow to come to room temperature.

Cover it and place it in the refrigerator for at least 3 hours.

When ready to serve, pour the lemon curd over the top and spread it evenly before slicing.