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Ultimate Blueberry Cheesecake

Author Paula Jones

Ingredients

  • 2 c graham crackers crushed fine
  • 1/4 c sugar
  • 1/4 c butter melted
  • 3 8 oz packages cream cheese, softened
  • 1 1/4 c 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 lemon zest
  • 1 1/2 c fresh or frozen blueberries
  • 1 T flour
  • Optional: whipped cream

Instructions

  • Prepare spring form pan by spraying with non-stick spray and wrapping the bottom with aluminum foil. Preheat oven to 300 degrees. Fill a 9 x 13 cake pan with 1 inch of water. Set water bath on lowest rack in oven.
  • Combine crushed graham crackers, sugar, and butter in a small bowl. Press mixture into bottom and 1 inch up sides of a 9 inch spring form pan. Set aside.
  • Beat cream cheese at medium speed with an electric mixer until smooth. Add 1 1/4 c sugar, 3 T flour, and salt. Beat until blended and smooth.
  • Add eggs, one at a time, beating until just blended. Add sour cream, vanilla, and lemon zest until just blended.
  • Sprinkle blueberries with 1 T flour, shake to coat on all sides. Sift excess flour off berries.
  • Carefully fold blueberries into cream cheese mixture, careful not to break berries.
  • Pour mixture into prepared spring form pan.
  • Bake at 300 degrees F for 1 hour 10 minutes or until center is firm. Turn off oven. Let cheesecake stand in oven 30 minutes with door partially open.
  • Remove from oven and cool completely on a wire rack. Cover and chill 8 hours before serving.
  • Serve with whipped cream.
  • Yield: 8 servings.
  • Prep time: 30 minutes
  • Bake time: 1 hour 10 minutes
  • Stand time: 1 hour
  • Chill time: 8 hours