Lemon Blueberry Cheesecake with a Shortbread Cookie Crust

This is just a lemon cheesecake I dressed up with some blueberries. This is an epicurious.com recipe.

Well, I know that with all of the other recipes I have made, I have had nothing but rave reviews for. This cheesecake was... okay. I don't think I would make it again, even though it tasted all right. It didn't have time to set up as much as it should have, which made it creamier than it should have been near the crust. The crust was actually pretty good; made with crushed shortbread cookies. However, it was very hard to spread on the bottom of the pan. Also, the recipe had no instructions on how to make sure that water didn't leak inside your spring form pan during the water bath inside the oven. My makeshift foil around the pan leaked a bit, making the crust a bit soggy. Not an awesome recipe

Lemon Cheesecake Squares with Fresh Berries

A creamy lemon cheesecake filling lies above a buttery, crumbly graham cracker crust. The whole thing is topped off with three fresh blackberries. This recipe is from the July 2009 Bon Appetit Magazine.

These were wonderful to say the least. The cheesecake was in perfect balance with the crust, not too much, not too little. It was also the right amount of lemony-ness, not too overpowering. The crust was soft enough to cut through with ease, but not soggy. I used blackberries on top because that was what was shown in the magazine picture, but any type of berry would work. Try blueberries, strawberries, or raspberries. I would make this again soon.