I would love to make this BUT am I missing something here? How come the recipe does not state how much cream cheese, sour cream,sugar, eggs and blueberries to use??? Can any one help with the missing proportions?
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Wow, was this decadent and delicious!! Even the light version - thanks for letting me know you had success with the 1/3 less fat cream cheese. In addition, I also used nonfat sour cream. I had everything in the house to make this except the blueberries, so I used fresh raspberry halves on part, and sliced toasted almonds on part. Both were completely amazing, so I can only imagine the blueberries would have been just as exceptional. To continue with the almond theme, I did add 1/4 teaspoon of almond extract, borrowing on the vanilla amount you use in your perfected Absolutely the Best New York Cheesecake (By Bird) (Gluten-Free). Since there were only two of us eating this, I made a quarter recipe (with one egg). I do not have mini springform pans, so I used a loaf pan sprayed and lined with parchment paper (with enough overlapping to use as handles). I baked it for 45 minutes, which I think was right, since the center slightly shimmied when I gently shook the pan. After 6-7 hours in the frig, it was very easy to lift out. This is positively addicting - you will definitely want to go back for more!
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I used the increased amount of lemons because I wanted the extra lemon flavor. But, I think it was too much - the flavor was overwhelmingly tart. If we'd had some sweetened whipped cream, that would have foiled the tartness nicely, but I was out. My lemons were very juicy - this recipe might benefit from a given measurement of lemon juice instead of just the number of lemons. I can't wait to try another piece tomorrow after I get some cream!
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This was rated as almost better than sex. I didn't have a pan bigger than my springform, so I lacked a water bath (so it cracked, but still tasted awesome). I thought it could use more lemon flavor, so next time I'll use more lemons or maybe just some lemon extract. It didn't quite set fully, but I would have had my fridge door torn off if I didn't serve it when I did. Could have used a little less sugar as it was kinda sweet, next time I'll use just a cup.
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5 Stars, heavenly! Because this has been reviewed glowingly before, I decided to use my pressure cooker: made in Cooks Essentials electric 6-quart pressure cooker using steaming rack/trivet and 6"x3" Magic Line cheesecake pan: wrapped large sheet of heavy-duty aluminum foil around pan insert, pressed pan insert down firmly, and pressed remaining aluminum foil up outside of pan and used Just2bleu's 2 sheets of aluminum foil in addition, then covered top of pan with more aluminum foil; halved recipe ingredients; with 2 cups water (at least 1 cup, do not cover rack) in bottom, cooked under HIGH PRESSURE 30 minutes, then let the pressure come down naturally; then removed aluminum-covered pan to wire rack to cool 15 minutes before loosening sides with thin flexible (deboning) knife; then cooled completely to room temperature before removing from pan for refrigeration (based on Miss Vickie's Creamy Chocolate Cheesecake instructions). I had roughly 1/4 cup of graham crumb mixture left over. Alternative: can cook cheesecake without berries; for 1/2 recipe heat 1/3 cup blueberry jam until just melted, toss 1 cup fresh (picked over, rinsed and drained) blueberries in heated jam, and spread on chilled cheesecake; chill 1 more hour to set (up to 4 hours). Made for Please Review My Recipe Tag.
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Creamy lemony heaven!! This cheesecake comes together easily and is a gorgeous dessert. The lemon flavor is not so robust as to make you pucker -- if you like really bright lemon flavor, I would consider using the zest of three lemons with the juice of two lemons. I used frozen blueberries and it came out (I think) as well as if I had used fresh. This is a gorgeous, delicious dessert, 2Bleu! Thanks for posting it!
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