Blueberry Crown Cheesecake
Prep time15 min
Total time5hr 15min
ServingsMakes 16 servings.
Ingredients
- 30 NILLA Wafers, crushed (about 1 cup)
- 1 cup plus 3 Tbsp. sugar, divided
- 3 Tbsp. butter or margarine, melted
- 5 pkg. (8 oz. each) brick cream cheese, softened
- 3 Tbsp. flour
- 1 Tbsp. vanilla
- grated peel from 1 medium lemon
- 1 cup sour cream
- 4 eggs
- 2 cups fresh blueberries
Preparation
- 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.
Recipe Tips
- Size-Wise
Savor a serving of this crowd-pleasing dessert on special occasions. - Special Extra
Garnish with additional blueberries and fresh mint sprigs just before serving. - Substitute
Substitute 1 bag (16 oz.) thawed frozen blueberries or 1 can (15 oz.) blueberries, well drained, for the 2 cups fresh blueberries.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 420 |
| % Daily Value* | |
| Total fat 32g | |
| Saturated fat 19g | |
| Cholesterol 145mg | |
| Sodium 350mg | |
| Carbohydrate 27g | |
| Dietary fiber 1g | |
| Total sugars 21g | |
| Protein 7g | |
| Vitamin A | 20 %DV |
| Vitamin C | 2 %DV |
| Calcium | 8 %DV |
| Iron | 2 %DV |
