This was awesome! We had gone blueberry picking and I wanted to make a blueberry cheesecake that incorporated fresh blueberries in the pie, and not just for a topping. This recipe fit the bill and was absolutely delicious. I used a store-bought graham cracker crust and was not able to fit all the filling in (I used a very generous helping of bluberries, which might have contributed to the overflow problem). Anyway, I filled the crust to above the brim and the resultant pie looked a bit like a blueberry muffin! I served it without the coolwhip and sour cream topping, and nobody missed it. Other than using a store-bought crust, the only other modification I made was under duress, I did not have any lemon extract. I was tempted to use lemon juice as a sub or ignore this ingredient altoghter, but luckily did a google search and learned that lemon juice is too acidic to sub for lemon extract. But I did learn that I could sub lemon zest. I had a fresh lemon in my fridge but no 'zesting" equipment, so I painstakinly peeled the yellow outer layer off my lemon w/ a carrot peeler and one of my boys chopped it fine and we threw in about 2 teaspoons of lemon peel - and WOW did it add a fabulous taste to the cheesecake! I also used reduced fat cream cheese - but could never have discerned that in the end product. I plan to use this fabulous recipe every summer!
This cheesecake was AMAZING! So creamy and the lemon was a fresh tasty complement to the blueberries. I wasn't sure about the frosting/icing, but went with it. Good thing, too, it was a perfect topper for this cake. It was so good, we all stuffed ourselves silly! My husband requested blueberry cheesecake for his birthday - this will definitely become an annual tradition!! Thanks so much for a great recipe!! :-)
I have been making this recipe since the summer and its been such a hit, thank you again!<br/><br/>Amber
Substitutions I made were used palm sugar in the granola crust and xylitol for the sugar and made it sugar free.
I've made many cheesecakes before and this was THE BEST CHEESECAKE I have ever made or eaten anywhere. It was very creamy and I appreciated the careful instructions about the baking of the cake. I followed explicitly, it jiggled when you said it would. I was concerned it wasn't done, but you said it would be done after additional 20 min in the open, off oven and after chill time. It was perfectly creamy. I think I have always over cooked mine. A million thanks sharing the recipe.
Big, big problem...I have this delicious cheesecake and I can't stop eating it. Luckily I used low-fat cheese and whipped cream or I'd be in really big trouble. My cake looks exactly like the picture and it has a really fresh blueberry flavor (not cooked even though it is baked). I also added a little sugar to the topping as it was a bit too tangy for me as is but still perfect. Made for My-3-Chefs '08.
One of the best I have made so far :) I couldn't find my pie pan when I made this so I made it mini cheesecakes in my muffin tins and they were a hit, I didn't add the sour cream topping is the only change I made but it was still amazing! I'll be making this again very soon for a going away party for my manager and another small change I'll be making is with Gluten Free Graham crackers. This a favorite by far. My boyfriend loves this recipe a lot. Thank you for sharing
How long does it need to be refrigerated for?? This information needs to be included or I won't know if it will be ready by dessert time!
I make a lot of cheesecakes, but this was hands down the best cheesecake I ever made! I served it to my company and everyone had 2 pieces each! And they all took a piece home! LOL I wanted some leftover! Very creamy and surprisingly light! Picked my own blueberries and wanted to make something special. So glad I used this recipe! I will be making it in future! Thank you!
Really great recipe and the best cheesecake I have ever eaten! Husband made me make it his birthday dish haha