Blueberry Sour Cream Cheesecake Recipe

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Blueberry-Sour-Cream-Cheesecake-Recipe
This Blueberry Sour Cream Cheesecake Recipe is Great. We had such a good year here for Blueberries last year its been a challenge to use them all up. So using Blueberries from the freezer- this is my latest creation. Enjoy!
Blueberry Sour Cream Cheesecake Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 1
Ingredients
  • ¾ cup graham wafer crumbs
  • ½ cup vanilla wafer crumbs
  • ½ cup finely chopped blanched almonds
  • 1 ¼ cup granulated sugar, divided ( see directions )
  • ¾ cup granulated sugar, divided
  • ¼ cup butter or margarine, softened
  • 3 large eggs
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 3 cups blueberries, fresh or frozen
  • 8 ounces cream cheese
  • 2 cups sour cream
  • ¾ cup granulated sugar, divided
  • 2 large eggs
  • 1 tablespoon lemon juice
Instructions
  1. Preheat oven to 350 F degrees.
  2. In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, ¼ cup of sugar and almonds.
  3. crust 1 crust 2
  4. crust 3 Blueberry-Sour-Cream-Cheesecake-Recipe batter
  5. Cut in butter using a pastry blender or a fork, until mixture is crumbly.
  6. Press crumb mixture into an 11 inch x 1½ inch spring-form pan.
  7. In a separate small mixing bowl, beat together 3 eggs, vanilla and almond extract.
  8. Drizzle mixture over crumb mixture in pan.
  9. Bake in preheated 350 F oven for 8 to 10 minutes or until firmed and no longer shiny.
  10. Remove from oven and let cool.
  11. Spoon 3 cups of blueberries evenly over base.
  12. Sprinkle ¼ cup of sugar over the blueberries.
  13. In a mixing bowl using an electric mixer, combine cream cheese, sour cream, ¾ cup sugar, 2 eggs and lemon juice and mix until well blended and smooth.
  14. Pour cream cheese mixture over blueberries.
  15. Bake in preheated 350 F oven for 1 to 1¼ hours or until center of cake is barely firm to the touch.
  16. Remove cake from oven and immediately run a knife around inside rim to loosen cake; let cool on rack in pan.
  17. Cover and refrigerate for 8 hours
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Comments

  1. Paula says:

    Confused in your recipe it mentions 3 eggs then later 2 eggs, three with crust and 2 with filling?
    Sure hope so, but you should be more clear, or it won’t turn out…

  2. admin says:

    Made the changes to the recipe thanks.

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