Directions:
- Preheat oven to 325 degrees if using a silver 9-inch springform pan (or to 300 degrees is using a dark nonstick 9-inch springform pan).
- Mix crumbs, 3 tablespoons of the sugar and butter until well blended. Press firmly onto bottom of pan.
- Beat cream cheese, remaining 1 cup sugar, flour, vanilla and 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 until just blended.
- Pour over crust; top with 2 cups of the blueberries.
- Bake 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.8 Kcal (1331 kJ) | ||
| Calories from fat | 140.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.62g | 24% | |
|---|---|---|---|
| Cholesterol | 121.03mg | 40% | |
| Sodium | 246.33mg | 10% | |
| Potassium | 150.43mg | 3% | |
| Total Carbs | 37.88g | 13% | |
| Sugars | 26.28g | 105% | |
| Dietary Fiber | 1.55g | 6% | |
| Protein | 6.69g | 13% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.9mg | 5% | |
| Calcium | 86.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 207.42 Kcal (868 kJ) | ||
| Calories from fat | 91.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.19g | 24% | |
|---|---|---|---|
| Cholesterol | 78.99mg | 40% | |
| Sodium | 160.77mg | 10% | |
| Potassium | 98.18mg | 3% | |
| Total Carbs | 24.72g | 13% | |
| Sugars | 17.15g | 105% | |
| Dietary Fiber | 1.01g | 6% | |
| Protein | 4.37g | 13% | |
| Vitamin C | 5.1mg | 13% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.6mg | 5% | |
| Calcium | 56.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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