Lemon Blueberry Cheesecake Dip

Servings 8 -10 servings

Ingredients

3/4 cup lemon curd cooled (from this recipe)

For the Cheesecake layer:

1 block 8 ounces cream cheese (I used Philadelphia, 1/3 less fat)
1/8 teaspoon salt
1/2 cup sugar
1 teaspoon lemon zest
1 teaspoon vanilla
1 cup heavy whipping cream

For the fruit topping:

2 cups fresh blueberries
2 Tablespoons apple jelly

Dipper ideas:

vanilla wafers
ginger cookies
lemon cookies
graham crackers
butter crackers

Instructions

Make the lemon curd and allow to cool. (See link to recipe in the ingredients list.)
For the cheesecake layer, in a mixing bowl, beat cream cheese with electric mixer until smooth and creamy, about 1 minute. Add salt, sugar, lemon zest and vanilla and beat until well combined. While continuing to beat the cream cheese mixture, gradually drizzle whipping cream down the side of the bowl to prevent splashing. Beat at high speed until fully combined and mixture gets fluffy and thick. You should see the beaters leaving definite trails in the mixture. If you pull a spatula through the mixture, it should leave a clear path.
Spread the cheesecake mixture on a large serving plate. My serving plate was 12" wide and I spread the mixture evenly stopping about 1/2" from the edge.
Pour cooled lemon curd over the cheesecake layer and spread it evenly over the top, stopping about 1/2" from the edge.
Melt apple jelly in the microwave until it's melted into a syrup. This will only take about 10 seconds or so.
Toss the blueberries with the melted jelly. You can add more jelly if there's not enough to coat your berries.
Arrange blueberries over the top of the lemon curd layer.
Serve with dippers on the side, or use them to decorate the dip by sticking the edges of your dippers into the cheesecake mixture and overlapping them as you go around the edge of the plate. Do not do this step in advance or the edge of your cookies will soften in the dip. It will still be good, but you might need a spoon to scrape up the softened edges. Serve extra dippers on the side.

Recipe Notes

*If you make your own lemon curd, you'll need about 2 large lemons. That should give you enough juice and zest for the curd recipe as well as enough zest for the cheesecake layer.

*You can use any clear jelly that will melt down into a syrup. Jams and preserves will not give you that shiny effect. I used apple, but you could use grape or blueberry or any flavor that works for you.

*If you want to make this a day ahead, I would make the cream cheese layer, spread it on your serving dish and cover with plastic wrap. The lemon curd will cover any marks you get if the plastic wrap touches the top. Make the lemon curd and keep it separate. Then, you can spread with the lemon curd and top with berries before serving. You could probably assemble the whole thing and refrigerate it (without any cookies in it) My only worry would be if the berries released any juice while sitting for an extended time in the refrigerator. Blueberries are unlikely to do that, but it's just as easy to place them on just before serving. Definitely wait to place cookies around the edge until just before serving.

*If you have any leftovers, they're great spread on pancakes, waffles, muffins or pound cake. I think it would also be delicious to stir into oatmeal for a special breakfast treat.