Servings: 16
Ingredients:
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.
Instructions:
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.
Tip:
Cheesecake is best chilled overnight. It becomes firmer the longer it is left to chill in the refrigerator.
Note:
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