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Blueberry Cheesecake

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(total ratings: 7)
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Servings: 16
When using a springform pan or other pan with a removable bottom, it is best to wrap aluminum foil around the outside. This helps prevent the edges of the cake from cooking too quickly. Because the foil’s shiny surface reflects the heat, the cheesecake will cook more evenly.

Butter, for greasing pan

For the Crust:
2 1/2 cups shortbread cookie crumbs
1 tbsp. granulated sugar
2 1/2 tbsp. unsalted butter, melted

For the Filling:
5 ( 8oz.) packages (40 oz. total) cream cheese, at room temperature
2 cups granulated sugar
5 large eggs
1/4 tsp. almond extract
1/2 tsp. pure vanilla extract
3 cups fresh or frozen blueberries, (if frozen, drain)
Confectioners' sugar, for dusting top of cheesecake

You will need:
An 11-inch springform pan.

Position a rack in the center of oven and preheat to 325°F (160°C). Lightly butter an 11-inch springform pan. Cover the outside of pan with aluminum foil, shiny side out.

For the Crust:
In a medium size bowl, stir together the cookie crumbs, the 1 tbsp. sugar and the butter until well blended. Press the crumb mixture into the bottom and 1/2-inch up the sides of the prepared pan. Refrigerate until ready to use.

For the Filling:
In the bowl of an electric mixer fitted with the flat beater, beat all of the cream cheese on high speed until smooth and creamy, 3 to 5 minutes. Reduce the speed to low, gradually add the 2 cups sugar and continue beating, occasionally scraping down the sides of the bowl, until smooth, 2 to 3 minutes. Beat in the eggs one at a time, beating well after each addition and occasionally scraping down the sides of the bowl, until the mixture is smooth and creamy, 2 to 3 minutes more. Add the almond and vanilla extracts; mix well.

Pour the filling into the prepared pan, spreading the mixture evenly to the edges. Scatter 1 cup of the blueberries over the top and bake until the filling is just set (it will still be a little loose in the center), about 1 hour and 20 minutes.

Transfer the pan to a wire rack and cool the cheesecake to room temperature, at least 1 hour. Refrigerate until chilled, at least 4 hours, before serving.

To serve, unmold the cheesecake and set it on a cake stand or cake plate. Garnish with the remaining 2 cups blueberries and dust with confectioners' sugar.

Cheesecake is best chilled overnight. It becomes firmer the longer it is left to chill in the refrigerator.

I made this cheesecake in a rosette pan with a removable bottom, but it seems that the company that made the pan has discontinued making it. Use an 11-inch springform pan with removable bottom for this recipe.

Makes 16 servings.

Photograph taken by Diana Baker Woodall©2003

Source: DianasDesserts.com
Date: March 2001-Revised on July 31, 2003


Reviewer: stephanie
Reviewer: Sue
I divided this recipe evenly between 2-7" springform pans and cooked for the 1 hour 20 minutes. The recipe said it would still be a little loose in the center. When I cut into the cheesecake the next day, it was like pudding in the center. I put it back in the oven to cook more and it was very good, so you might want to increase the baking time.

Reviewer: Cindy Graf
I was told from a friend from Germany that this was the best cheesecake she has tasted in the U.S. Supurb taste!!!

Reviewer: Ken Bakke
I made this, and it was very good. But, I made the brownie crust from 'Marbled Pumpkin Cheesecake with a Brownie Crust'. And it was heavenly, chocolate W/blueberries.

Reviewer: Srixor Heinenburg
This was absolutely wonderful. Thank you so much for the recipe. I will probably make this cheesecake alot and share with my friends.

Reviewer: mark stratton
This was the first time that I tried to make a cheesecake and I must say, good, very good. Thanks Mark

Reviewer: Lou Ann Allen
We love this cheesecake. I need to have a different flavor today, so I'm trying to substitue the blueberries with canned strawberry pie filling. Hope it works.


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