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Blueberry Cheesecake


1-1/2 cups finely ground almonds

1/4 cup sugar

3 Tablespoons butter or margarine, softened

1 Tablespoon all-purpose flour

3 (8-ounce) packages cream cheese, softened

1-1/4 cup sugar

3 Tablespoons all-purpose flour

1/2 teaspoon salt

4 large eggs

1 (8-ounce) container sour crream

1 teaspoon vanilla extract

1 Tablespoon grated lemon rind

1-1/2 cups fresh or frozen blueberries

1 cup whipping cream

2 teaspoons sugar

2 tablespoons sour cream

Garnishes: blueberries, lemon rind strips


Combine first 4 ingredients in a small bowl. Press mixture into bottom and 1-1/2 inches up sides of a lightly greased 9-inch springform pan; set aside.

Beat cream cheese at medium speed with electric mixer until smooth.

Combine 1-1/4 cups sugar, 3 tablespoons flour, and salt. Add to cream cheese, beating until blended.

Add eggs, 1 at a time, beating well after each addition.

Add 8 ounces sour cream, vanilla, and lemon rind, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.

Bake at 300 degrees for 1 hour and 10 minutes or until center of cheesecake is firm. Turn off oven and let cheesecake stand in oven, with oven door partially open, for 30 minutes.

Remove cheesecake from oven; cool in a pan on wire rack 30 minutes. Cover and chill 8 hours. Release sides of pan.

Beat whipping cream at high speed until foamy; gradually add 2 teaspoons sugar, beating until stiff peaks form.

Fold in 2 tablespoons sour cream. Spread over cheesecake, and garnish, if desired.

Yield: 12 servings

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