BLUEBERRY CROWN CHEESECAKE

Kimi Gaines

By
@kimijo

BLUEBERRY FANTASTIC...WHILE FRESH BLUEBERRIES ARE OM HAND HERE IN FL. AND CHEAP RIGHT NOW...THIS A A GREAT SPRING DESSERT FOR ALL YOU CHEESECAKE LOVERS. IF YOU ARE NOT IN FL...I'M SURE UP IN THE NE YOU WILL HAVE PLENTY WHEN IT WARMS UP A BIT.


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Rating:

Comments:

Serves:

16

Prep:

15 Min

Cook:

1 Hr 10 Min

Ingredients

30
vanilla wafers, crushed (about 1 cup)
1 c
plus 3 tbsp sugar divided
3 Tbsp
butter, melted
5 pkg
(8oz each) cream cheese, softened
3 Tbsp
flour
1 Tbsp
vanilla extract
grated peel from 1 medium lemon
1 c
sour cream
4
eggs
2 c
fresh blueberries

Directions Step-By-Step

1
PREHEAT OVEN TO 325F. MIX CRUMBS, 3 TBSP SUGAR AND BUTTER UNTIL WELL BLENDED. PRESS FIRMLY ONTO BOTTOM OF PAN.
2
BEAT CREAM CHEESE, REMAINING CUP OF SUGAR, FLOUR, VANILLA, LEMON PEEL WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL WELL BLENDED. ADD SOUR CREAM; MIX WELL. ADD EGGS, 1 AT A TIME, BEATING ON LOW SPEED AFTER EACH ADDITION JUST UNTIL BLENDED. POUR OVER CRUST; TOP WITH 2 CUPS OF THE BLUEBERRIES.
3
BAKE 1 HR 10 MIN TO 1 HR 15 MIN. OR UNTIL CENTER IS ALMOST SET. RUN SMALL KNIFE OR SPATULA AROUND RIM OF PAN TO LOOSEN CAKE; COOL BEFORE REMOVING FROM PAN. REFRIGERATE AT LEAST 4 HRS BEFORE SERVING. STORE LEFTOVER CAKE IN FRIDGE.

About this Recipe

Course/Dish: Cakes