Blueberry Cheesecake

I love a good cheesecake and having said that, I have tried many many cheesecake recipes. I can honestly say that this is the best cheesecake I have ever prepared. Maybe because I picked the blueberries myself on our farm in S GA and there is something very comforting about that. We have lots and lots of blueberry bushes at our farm. Enough to fill my freezer to last me through the year and also enough to feed the birds.

I had been on the look out for a recipe for Blueberry Cheesecake because at one of my favorite local restaurants, they serve one that is their most often requested dessert. It is very good but I knew that I could make one better and I did.

This recipe I am sharing today comes from one of my favorite cookbooks, The Coastal Living Cookbook. This is a book that shares the best of recipes from all coasts of the USA.

You may ask, what makes this cheesecake different? Two things, the crust is made with ground almonds and adds so much flavor and the whipped cream topping that has just a touch of sour cream in it for a little tartness.




Blueberry Cheesecake

1 1/2 cups finely ground almonds
1/4 cup sugar
3 tablespoons butter or margarine, softened
1 tablespoon all-purpose flour
3 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
4 large eggs
1 (8-ounce) container sour cream
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
1 1/2 cups fresh or frozen blueberries
1 cup whipping cream
2 teaspoons sugar
2 tablespoons sour cream
Garnishes: blueberries, lemon rind strips

Stir together first 4 ingredients in a small bowl. Press mixture into bottom and 1 1/2 inches up sides of a lightly greased 9-inch spring form pan; set aside.

Beat cream cheese at medium speed with an electric mixer until smooth. Combine 1 1/4 cups sugar, 3 tablespoons flour, and salt. Add to cream cheese, beating until blended.

Add eggs, 1 at a time, beating well after each addition. Add 8-ounce container sour cream, vanilla, and lemon zest, beating just until blended. Gently stir in 1 1/2 cups blueberries. Pour batter into prepared pan.

Bake at 300* for 1 hour and 10 minutes or until center is firm; turn oven off. Partially open oven door; let cheesecake stand in oven 30 minutes.

Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Release sides of pan.

Beat whipping cream at high speed until foamy; gradually add 2 teaspoons sugar, beating until stiff peaks form. Fold in 2 tablespoons sour cream. Spread over cheesecake. Garnish, if desired. Yield: 12 servings.


Since the recipe didn't call for it and I always follow a recipe exactly as it is written the first time I prepare it, I did not place it in a water bath. As one might expect it did crack on the top.







Not to worry because that lovely whipped cream topping is placed on the top to cover it.





This Blueberry Cheesecake has become my favorite recipe and at the same time I tried a new recipe from my vast collection of cookbooks which is also a "Good Thing".



This cookbook is a book that I highly recommend.



Today I am linking to Michael Lee's Designs by Gollum. A wonderful blog to share recipes.