Philadelphia Blueberry Crown Cheesecake |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Delicious cheesecake! Ingredients:
30 vanilla wafers, crushed (about 1 cup) |
3 tablespoons sugar |
1 cup sugar |
3 tablespoons butter, melted |
5 (8 ounce) packages philadelphia cream cheese, softened |
3 tablespoons flour |
1 tablespoon vanilla |
1 medium lemon, zest of, grated |
1 cup sour cream |
4 eggs |
2 cups fresh blueberries |
Directions:
1. 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).
2. Mix crumbs, 3 tablespoons of the sugar and butter until well blended. Press firmly onto bottom of pan.
3. Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended.
4. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition until just blended.
5. Pour over crust; top with 2 cups of the blueberries.
6. 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.
7. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.
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