Email to Debbie Wharton Howell      

Blueberry Cheesecake

Source of Recipe


debbie






List of Ingredients



• 1 1/2 cups finely ground almonds
  
• 1/4 cup sugar
  
• 3 T butter or margarine, softened
  
• 1 T all-purpose flour
  
• 3 (8-oz) packages cream cheese, softened
  
• 1 1/4 cups sugar
  
• 3 T all-purpose flour
  
• 1/2 tsp salt
  
• 4 large eggs
  
• 1 (8-oz) container sour cream
  
• 1 tsp vanilla extract
  
• 1 T grated lemon rind
  
• 1 1/2 cups fresh or frozen blueberries
  
• 1 cup whipping cream
  
• 2 tsp sugar
  
• 2 T sour cream
  
• Garnishes: blueberries, lemon rind strips
  






Instructions



1. Combine first 4 ingredients in a small bowl. Press mixture into bottom and 1 1/2" up sides of a lightly greased 9" springform pan; set aside.
   
   
2. Beat cream cheese at medium speed with an electric mixer until smooth. Combine 1 1/4 cups sugar, 3 T flour, and salt. Add to cream cheese, beating until blended.
   
   
3. Add eggs, 1 at a time, beating well after each addition. Add 8-oz container sour cream, vanilla, and lemon rind, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
   
   
4. Bake at 300 degrees for 1 hour and 10 minutes or until center is firm. Turn off oven. Let cheesecake stand in oven, with oven door partially open, 30 minutes.
   
   
5. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Release sides of pan.
   
   
6. Beat whipping cream at high speed until foamy; gradually add 2 tsp sugar, beating until stiff peaks form. Fold in 2 T sour cream. Spread over cheesecake, and garnish, if desired.
   
   






Final Comments


Yield: 12 servings.