Blueberry Cheesecake57 Reviews
“Can be made any time of the year, thanks to frozen blueberries.” - by JJOHN32
Original recipe yields 1 - 9 inch cake
- Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
- Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
- Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
- Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
Amount Per Serving (12 total)
- 356 cal
- 23.4 g
- 31.9 g
Based on a 2,000 calorie diet
Reviews (57)Rate This Recipe
"Well, I also put some blueberries in the batter -- YUM. I also used one of the premade crusts. Well, I didn't realize that a pie crust is half the size of a 9" spring pan, so I had TWO pie sized cak..." See morees! I had to give some away! I also made some blueberry sauce out of a cup or two of blueberries (frozen or fresh), 1/8 c sugar, and about 2 tsp cornstarch (heated on the stove until thick). It turned out FABULOUS."
EILEEN B. K.
"First of all, there are so many different types of cheesecakes out there and they all taste different and have different textures. I did not change anything to the recipe and it was perfect. I made it..." See more for a company picnic and everyone loved it! Amazing Recipe!!"
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