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    You are in: Home / Recipes / Philadelphia Blueberry Crown Cheesecake Recipe
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    Philadelphia Blueberry Crown Cheesecake

    Philadelphia Blueberry Crown Cheesecake. Photo by GaylaJ

    1/1 Photo of Philadelphia Blueberry Crown Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

    LondonKarma's Note:

    Delicious cheesecake!

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    Units: US | Metric


    1. 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. 2
      Mix crumbs, 3 tablespoons of the sugar and butter until well blended. Press firmly onto bottom of pan.
    3. 3
      Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended.
    4. 4
      Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition until just blended.
    5. 5
      Pour over crust; top with 2 cups of the blueberries.
    6. 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. 7
      Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

    Ratings & Reviews:

    • on July 20, 2009


      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!

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    • on November 19, 2008


      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

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    • on August 12, 2008


      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.

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    Read All Reviews (7)


    Nutritional Facts for Philadelphia Blueberry Crown Cheesecake

    Serving Size: 1 (294 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 872.9
    Calories from Fat 589
    Total Fat 65.5 g
    Saturated Fat 35.3 g
    Cholesterol 275.6 mg
    Sodium 622.0 mg
    Total Carbohydrate 60.3 g
    Dietary Fiber 1.4 g
    Sugars 39.2 g
    Protein 13.7 g

    The following items or measurements are not included:

    lemons, zest of

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