Best Blueberry Crown Cheesecake Recipes
PHILADELPHIA BLUEBERRY CROWN CHEESECAKE
Make and share this Philadelphia Blueberry Crown Cheesecake recipe from Food.com.
Provided by LondonKarma
Categories Cheesecake
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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).
- Mix crumbs, 3 tablespoons of the sugar and butter until well blended. Press firmly onto bottom of pan.
- Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended.
- Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition until just blended.
- Pour over crust; top with 2 cups of the blueberries.
- 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.
- Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.
PHILADELPHIA® BLUEBERRY CROWN CHEESECAKE
Blueberries and cheesecake and cookie crust-oh my! All this delectable dessert wizardry occurs with just 15 minutes of prep time.
Provided by My Food and Family
Categories Dairy
Time 5h15m
Yield Makes 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and butter until well blended. Press firmly onto bottom of pan.
- Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; top with 2 cups of the blueberries.
- Bake 1 hour 10 min. to 1 hour 15 min. or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 420, Fat 32 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 145 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
BLUEBERRY CROWN CHEESECAKE
BLUEBERRY FANTASTIC...WHILE FRESH BLUEBERRIES ARE OM HAND HERE IN FL. AND CHEAP RIGHT NOW...THIS A A GREAT SPRING DESSERT FOR ALL YOU CHEESECAKE LOVERS. IF YOU ARE NOT IN FL...I'M SURE UP IN THE NE YOU WILL HAVE PLENTY WHEN IT WARMS UP A BIT.
Provided by Kimi Gaines
Categories Cakes
Time 1h25m
Number Of Ingredients 10
Steps:
- 1. PREHEAT OVEN TO 325F. MIX CRUMBS, 3 TBSP SUGAR AND BUTTER UNTIL WELL BLENDED. PRESS FIRMLY ONTO BOTTOM OF PAN.
- 2. BEAT CREAM CHEESE, REMAINING CUP OF SUGAR, FLOUR, VANILLA, LEMON PEEL WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL WELL BLENDED. ADD SOUR CREAM; MIX WELL. ADD EGGS, 1 AT A TIME, BEATING ON LOW SPEED AFTER EACH ADDITION JUST UNTIL BLENDED. POUR OVER CRUST; TOP WITH 2 CUPS OF THE BLUEBERRIES.
- 3. BAKE 1 HR 10 MIN TO 1 HR 15 MIN. OR UNTIL CENTER IS ALMOST SET. RUN SMALL KNIFE OR SPATULA AROUND RIM OF PAN TO LOOSEN CAKE; COOL BEFORE REMOVING FROM PAN. REFRIGERATE AT LEAST 4 HRS BEFORE SERVING. STORE LEFTOVER CAKE IN FRIDGE.
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