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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?
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 (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!
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!
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.
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.
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!