Here is a yummy cheesecake version with the blueberries baked into the filling. It has a buttery graham cracker crust and a luscious cheesy filling that is mingled with fresh blueberries. After about 50 minutes in the oven, it is chilled in the fridge. Top your cheesecake with a mound of whipped cream mixed with sour cream, and garnish with more blueberries. Smart Recipes, American Recipes, Eggs,Dairy Recipes, Recipes Eggs,Dairy American Blueberry Cheesecake Blueberry Cheesecake Recipe | PT1H15M Serves 8 Ingredients: 1 Cup Graham Cracker Crumbs 2 Tablespoons Butter 1.125 Cup Granulated Sugar 1.5 Pounds Cream Cheese 3 Tablespoons All-Purpose Flour 0.5 Teaspoon Salt 3 Eggs 1.25 Cups Sour Cream 1 Teaspoon Vanilla Extract 1 Teaspoon Lemon Extract 2 Cups Blueberries 1 Cup Prepared Whipped Topping Preheat the oven to 350 degrees. Meanwhile, in a bowl, add graham cracker crumbs, 1 tablespoon of sugar and butter and mix until a crumbly mixture is formed. Place the mixture into a 9-inch springform pan and press in the bottom and up sides of the pan. Bake for about five minutes. Remove from the oven and set aside to cool. Lower the temperature of the oven to 325 degrees. In the bowl of a stand mixer, combine 1 cup of granulated sugar and cream cheese and beat until smooth. Add flour and salt, mix until combined. Add eggs, one at a time and mix until well combine. Stir in the sour cream, lemon and vanillia extracts and combine. Gently fold in the blueberries. Pour the batter into the prepared graham cracker crust, and bake for 45-50 minutes. Turn off the over, and open the oven door and allow the cake to rest for at least 20 minutes. Allow the cheesecake to cool for an hour or two at room temperature, and cover and regrigerate to chill throughly. Combine the remainder of the sour cream, and whipped topping. And gently frost the top of the cheesecake with frosting mixture, and chill for another 6-8 hours before serving.

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