Blueberry Cheesecake


I made this for Easter. By the time we got to dessert, we wished we had skipped dinner and started with this. It is so fresh and light tasting! I have had this recipe in my file for a few years and am not sure where I got it, but I am 99% sure it was from Southern Living. 

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BLUEBERRY CHEESECAKE                                                                   serves 12


1 1/2 C. finely ground almonds

1/4 C. sugar  

3 Tbs. butter, softened

1 Tbs. flour1

24 oz. cream cheese, softened

1 1/4 C. sugar

3 Tbs. flour

4 eggs

½ tsp. salt

8 oz. sour cream

1 tsp. vanilla

1 Tbs. grated lemon rind, fresh is best

1/2 C. fresh or frozen blueberries

1 C. whipping cream

2 tsp. sugar

2 Tbs. sour cream

Garnishes: blueberries, lemon rind strips

Combine first 4 ingredients, then press into bottom an 1 1/2 inches up sides of lightly greased 9” springform pan; set aside. 

Beat cream cheese at medium speed until smooth. Combine 1 1/4 cups sugar, 3Tbs. flour and salt. Add to cream cheese, beating until blended. Add eggs one at a time, beating well after each. Add 8 oz. sour cream, vanilla, and lemon rind, beating just until blended. Gently stir in blueberries. Pour into prepared pan. 

Bake 300° for 1 hour and 10 minutes or until center is firm. Turn off oven. Let cake stand in oven with door cracked 30 min. Cool on rack 30 min. Cover and chill 8 hours.

 Release sides of pan. Beat whipping cream at high speed until foamy; gradually add 2 tsp. sugar, beating until stiff peaks form. Fold in 2 Tbs. sour cream. Spread over cheesecake and garnish, if desired. 

© Being Fruitful, 2012