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Philadelphia Blueberry Crown Cheesecake

  • 85minutes
  • 872calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 30 vanilla wafers, crushed (about 1 cup)

  2. 3 tablespoons sugar

  3. 1 cup sugar

  4. 3 tablespoons butter , melted

  5. 5 (8 ounce) packages Philadelphia Cream Cheese , softened

  6. 3 tablespoons flour

  7. 1 tablespoon vanilla

  8. 1 medium lemon, zest of , grated

  9. 1 cup sour cream

  10. 4 eggs

  11. 2 cups fresh blueberries

Instructions Jump to Ingredients ↑

  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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