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Blueberry Crown Cheesecake

Blueberry Crown Cheesecake

Prep time15 min
Total time5hr 15min
ServingsMakes 16 servings.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 32g 
   Saturated fat 19g 
Cholesterol 145mg 
Sodium 350mg 
Carbohydrate 27g 
   Dietary fiber 1g 
   Total sugars 21g 
Protein 7g 
Vitamin A20 %DV
Vitamin C2 %DV
Calcium8 %DV
Iron2 %DV

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