Cook, stirring, for 2 3 minutes unti l sugar dissolves. Place in the fridge for 2 hours to chill. Transfer cheesecake to a serving platter, top with blueberries and drizzle with lemon syrup to serve.
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Grease and line a 9”x9” inch baking pan with parchment that hangs at least an inch over each side. Cube the cold butter. Beat the flour, Splenda/sugar, lemon zest, and salt together. Add the butter ...