blueberry crown cheesecake
(2 ratings)
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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(2 ratings)
yield
16 serving(s)
prep time
15 Min
cook time
1 Hr 10 Min
Ingredients For blueberry crown cheesecake
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30vanilla wafers, crushed (about 1 cup)
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1 cplus 3 tbsp sugar divided
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3 Tbspbutter, melted
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5 pkg(8oz each) cream cheese, softened
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3 Tbspflour
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1 Tbspvanilla extract
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grated peel from 1 medium lemon
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1 csour cream
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4eggs
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2 cfresh blueberries
How To Make blueberry crown cheesecake
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1PREHEAT OVEN TO 325F. MIX CRUMBS, 3 TBSP SUGAR AND BUTTER UNTIL WELL BLENDED. PRESS FIRMLY ONTO BOTTOM OF PAN.
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2BEAT 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.
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3BAKE 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.
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