Blueberry Cheesecake

3- (8 oz.) packages cream cheese, softened
1 1/4 C. sugar
3 T. flour
1/2 tsp. salt
4 large eggs
1- (8 oz.) container sour cream
1 tsp. pure vanilla extract
1 T. grated lemon zest
1 1/2 C. fresh or thawed frozen blueberries

Beat cream cheese at medium speed with electric mixer until smooth. Combine sugar, flour and salt. Add to cheese mixture and beat until blended. Add eggs, one at a time, beating well after each addition. Add sour cream, vanilla and lemon zest, beating just until blended. Gently fold in blueberries, carefully as not to break. Pour mixture into prepared pan. Bake at 300°F. for one hour and 10 minutes, or until center is firm; then tur off oven and open door. Cool for 30 minutes with oven door open. Transfer to rack and cool to room temperature. Refrigerate for several hours, or until completely chilled, before serving.

Topping:

1 c. whipping cream
2 tsp. sugar
2 T. sour cream
Blueberriesand lemon rind strips for garnish

Whip cream to soft peaks; then beat in sugar and sour cream just until blended. Spread over top of chilled cheesecake just before serving. Garnish with blueberries and lemon rind strips.

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