Philadelphia Blueberry Crown Cheesecake

LondonKarma's Note:

Delicious cheesecake!

• Total Time: 1 hrs 25 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 8

• 30 vanilla wafers , crushed (about 1 cup)
• 3 tablespoons sugar
• 1 cup sugar
• 3 tablespoons butter , melted
• 5 (8 ounce) packages Philadelphia Cream Cheese , softened
• 3 tablespoons flour
• 1 tablespoon vanilla
• 1 medium lemon, zest of , grated
• 1 cup sour cream
• 4 eggs
• 2 cups fresh blueberries

Directions:

1. Preheat oven to 325 degrees if using a silver 9-inch springform pan (or to 300 degrees is using a dark nonstick 9-inch springform pan).
2. Mix crumbs, 3 tablespoons of the sugar and butter until well blended. Press firmly onto bottom of pan.
3. Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended.
4. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition until just blended.
5. Pour over crust; top with 2 cups of the blueberries.
6. Bake 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
7. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Reviews

[ajean]

This was very good. I love how tall it gets. The only thing I would change is the amount of sugar - it wasn't sweet enough!

[Messy44]

Awesome. Very tall and creamy and got rave reviews. I don't like cheesecake at ALL, but this looked good, was easy and everyone loved it. I did not use the blueberries as my son wanted strawberry for his birthday - did the fresh strawberries and some glaze. I also added about 1/4 c. toasted, ground pecans to the crust which added a nice nutty flavor. Thanks for a keeper - this one goes in the book. ~Messy44

[Kay Demonbren]

This cheesecake is fabulous! When reading over my cheesecake recipes, I saw this one called for 5 packages of cream cheese; I knew then this is the one I would be making next. The lemon zest is most certainly not overpowering, it just "brightens" up the flavor. Now for the confession: I didn't really want to do the blueberries per the recipe directions. I wanted more of a blueberry pie filling kind of topping, but I also didn't want to use a canned blueberry pie filling. So I took #82897 Strawberry Glaze Pie, substituted blueberries for the strawberries, using 2 cups of fresh blueberries, and doubling the amounts of water, sugar, salt and sugar, and cornstarch. However, I also substituted arrowroot starch for the cornstarch (get it from Penzey's), because I firmly believe it produces a clearer, glossier glaze. It was so hard waiting for this to chill in the fridge. The vanilla wafers made a beautiful "snappy" crust. The crust was so good that I wish there had been more of it. Next time I make this (better believe there will be a next time), I'm going to double the crust amount so I can have some crust up the sides of the cheesecake as well. Did I mention how tall and beautiful and absolutely lusciuos this was? Thank you so much for this delectable recipe. :) I'm going to make this again, because I really enjoyed it.