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Crust:
1 1/2 C. finely ground almonds
¼ cup sugar
3 T. butter
1 T. all-purpose flour
Combine crust ingredients in small bowl. Press mixture into bottom of lightly
greased, 9-inch springform pan, extending about 1½ inches up sides. Set aside.
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Blueberry Cheesecake
3 (8 oz.) packages cream cheese, softened
1 1/4 C. sugar
3 T. all-purpose flour
1/2 t. salt
4 large eggs
1 (8 oz.) container sour cream
1 t. vanilla extract
1 T. grated lemon rind
1 1/2 C. fresh or thawed frozen blueberries
Beat cream cheese at medium speed with electric mixer until
smooth. Combine sugar, flour and salt. Add to cheese mixture
and beat until blended.
Add eggs, one at a time, beating well after each addition.
Add sour cream, vanilla and lemon rind, beating just until
blended. Gently fold in blueberries, carefully as not to
break. Pour mixture into prepared pan.
Bake at 300°F. for one hour and 10 minutes,
or until center is firm; then turn off oven and open door.
Cool for 30 minutes with oven door open. Transfer to rack
and cool to room temperature. Refrigerate for several hours,
or until completely chilled, before serving.
Topping:
1 C. whipping cream
2 t. sugar
2 T. sour cream
Blueberries and lemon rind strips for garnish
Whip cream to soft peaks; then beat in sugar and sour cream
just until blended. Spread over top of chilled cheesecake
just before serving. Garnish with blueberries and lemon rind
strips.
Makes 12 servings.
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