Uncle Bill's Blueberry Cream Cheesecake

READY IN: 1hr 40mins




  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, combine flour, finely chopped almonds, 1/4 cup sugar and baking powder.
  • Using a pastry blender, cut in butter until mixture is crumbly.
  • In a separate bowl, beat together egg, vanilla and almond extract.
  • Drizzle egg mixture over crumbly flour mixture and mix until egg mixture is just incorporated and the mixture is still crumbly.
  • Press mixture evenly over the bottom of an 11" x 1 1/2" spring form pan.
  • Bake in preheated 350 F oven for 8 to 10 minutes or until surface is no longer shiny.
  • Remove from oven and let cool.
  • Spoon 3 cups of blueberries evenly over baked base.
  • Sprinkle remainder of 1/4 cup of sugar over the blueberries.
  • FILLING: In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup of sugar, eggs and lemon juice and mix until smooth.
  • Pour cream cheese mixture over blueberries.
  • Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch.
  • Remove cake form oven and immediately run a knife around inside of rim to loosen cake.
  • Let cool.
  • Cover and refrigerate for at least 8 hours.
  • SAUCE: Puree' 1 cup of blueberries in a blender.
  • In a small saucepan, combine blueberry puree' and sugar and cook over medium-high heat just long enough to dissolve sugar, about 3 to 4 minutes.
  • Add lemon juice, mix well and let cool.
  • TO SERVE: Remove sides from spring form pan.
  • Cut cheesecake into wedge slices.
  • Pour some blueberry sauce on each serving plate.
  • Place a piece of cheesecake in pool of sauce, then spoon more sauce over cheesecake.
  • If using frozen blueberries, make sure they are thawed, drained and patted dry with paper toweling.