Sarah Alt made this for us when we visited this weekend - and it...was...heavenly!! She doubled the fresh blueberries, and we agreed that if she hadn't it wouldn't have been enough. Thanks, Sarah, for both making and sharing a great recipe!
Serves 10-12
Note: Fresh blueberries from the northwest make this cheesecake a show stopper at any event.
Tip: If using frozen blueberries, keep them in the freezer until ready to use.
* Preheat oven to 350 F.
* Prepare 9 inch cheesecake pan, ungreased, or springform pan with 3-inch sides, greased
Crust
1 1/2 cups butter cookie crumbs
1/4 cup unsalted butter, melted
Filling
4 - 8 oz. packages cream cheese, softened
1 cup granulated sugar
4 eggs
1 egg yolk
1/2 cup shipping cream
2 tsp vanilla extract
1 cup blueberries
1 - Crust: In a bowl, combine cookie crumbs and butter. Press into bottom of cheesecake pan and freeze.
2 - Filling: In a mixer bowl, fitted with paddle attachment, beat cream cheese adn sugar on medium-high speed until very smooth, for 3 minutes. Add whole eggs adn egg yolk, one at a time, beating after each addition. Mix in cream and vanilla. Fold in blueberries by hand.
3 - Pour filling over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has slight jiggle to it, 45-55 minutes. Let cool in a pan on a wire rack for 2 hours. cover with plastic wrap and refrigerate for at least 6 hours before serving.
Comments
Post a Comment