Philadelphia Blueberry Crown Cheesecake

Philadelphia Blueberry Crown Cheesecake created by GaylaJ

Delicious cheesecake!

Ready In:
1hr 25mins
Serves:
Units:

ingredients

directions

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

@LondonKarma
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@LondonKarma
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"Delicious cheesecake!"

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  1. carouselluver
    I love this cheesecake I have made it several different times for different occasions. I have tried it with both frozen and fresh blueberries and either way it get's rave reviews. I also use dehydrated lemon zest instead of fresh. The only issue I have is that i hadn't mastered the skill of it not cracking open at the top when baking it so someone suggested putting a pan of water in the bottom of the oven and it worked although it took longer. My father actually asked for this for his Christmas present except he wanted raspberry instead of blueberry so i omitted the Blueberry's and made a Raspberry topping instead. It was still amazing. This has become everyone's favorite desserts at all my family get togethers! :)
  2. carouselluver
    I love this cheesecake I have made it several different times for different occasions. I have tried it with both frozen and fresh blueberries and either way it get's rave reviews. I also use dehydrated lemon zest instead of fresh. The only issue I have is that i hadn't mastered the skill of it not cracking open at the top when baking it so someone suggested putting a pan of water in the bottom of the oven and it worked although it took longer. My father actually asked for this for his Christmas present except he wanted raspberry instead of blueberry so i omitted the Blueberry's and made a Raspberry topping instead. It was still amazing. This has become everyone's favorite desserts at all my family get togethers! :)
  3. 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!
  4. 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
  5. Kay D.
    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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