The farmer’s market vendor ran a hard bargain, and he convinced me that I needed two pints of blueberries instead of one. Turns out, he was right. I used one pint to make Blueberry Peach Muffins and then I used the rest to make this Blueberry Cheesecake.
I’ve made several cheesecakes that I’ve shared with you on EmJoyable, including Cinnamon Chip, Key Lime and Pumpkin. I’m pretty sure this one was my favorite, though. The flavored cheesecakes were definitely good in their own right, but they lacked the simple deliciousness of classic cheesecake. I liked this blueberry cheesecake a lot because the blueberries were a subtle addition, instead of a show-stopper.
Let me know what you think!
1 cup graham cracker crumbs
2 tablespoons butter, melted
1 tablespoon sugar
3 packages cream cheese, softened (8 ounces each)
1 cup sugar
3 tablespoons flour
1/2 teaspoon salt
8 ounces sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups blueberries
1 cup Cool Whip
1/4 cup sour cream
Combine graham cracker crumbs, melted butter and sugar. I like to use a plastic bag for this, and then just shake it all up.
Press into bottom and up sides of a 9 inch springform pan. (I’m terrible at that part!) Bake at 350 degrees for 5 minutes. Remove and let cool.
Beat softened cream cheese and add sugar, flour and salt until blended. Add eggs, one at a time and blend.
Add sour cream, vanilla and lemon extracts.
Gently stir in blueberries.
Pour mixture into cooled crust.
Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting. Top with extra blueberries if you like.