Zutaten für The Best Blueberry Cheesecake
- 1 ½ cups graham cracker crumbs
- Butter
- ¼ cup granulated sugar (or Splenda)
- 16 ounces softened cream cheese
- All Purpose Flour
- a pinch of salt
- 4 large eggs
- 1 cup sour cream
- Vanilla Extract
- Lemon Extract
- 2 cups fresh blueberries
- 8 ounces cool whip
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Zubereitung von The Best Blueberry Cheesecake
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups graham cracker crumbs, ¼ cup melted butter, and ¼ cup granulated sugar (or Splenda) in a medium bowl.
- Press mixture into the bottom and up the sides of a 9-inch springform pan.
- Bake for 5 minutes. Remove and let cool completely.
- In a large bowl, beat 16 ounces of softened cream cheese until smooth.
- Gradually add 1 cup granulated sugar (or Splenda), ¼ cup all-purpose flour, and a pinch of salt, beating until well combined.
- Add 4 large eggs one at a time, beating well after each addition.
- Stir in 1 cup sour cream, 1 teaspoon vanilla extract, and ½ teaspoon lemon extract.
- Gently fold in 2 cups fresh blueberries.
- Pour batter into the cooled crust.
- Bake at 325°F (165°C) for 50-55 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 20 minutes.
- Remove from the oven and let cool completely on a wire rack.
- Cover and refrigerate for at least 6 hours, or preferably overnight.
- For the topping: Lightly mix 8 ounces of cool whip and ¼ cup sour cream.
- Spread over the chilled cheesecake and refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
159g
Fat
126g
Carbs
16g
