Saturday, August 9, 2008

Blueberry Cheesecake


Excellent at any time of the year, but especially as a thin sliver to enjoy in the summer when the berries are the freshest!


You'll Need:
  • 1 cup graham cracker crumbs
  • 2 tablespoons white sugar
  • 1/4 cup melted butter
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup sour cream
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 4 eggs 2 cups frozen blueberries, dry pack
  • 1/3 cup blueberry jelly
In the the bottom of a 9" springform pan
Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into pan.

In a medium mixing bowl
Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.

Pour mixture into crumb-lined pan. Bake in a preheated 325 degree oven for 1 hour or until firm to the touch.

Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

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