Ingredients for Philadelphia Blueberry Crown Cheesecake
- Vanilla Wafers
- 1 cup granulated sugar + 3 tablespoons granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- Philadelphia Cream Cheese
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- Lemon, Zest Of
- 1 cup sour cream
- 3 large eggs
- Fresh Blueberries
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How to Make Philadelphia Blueberry Crown Cheesecake
- Preheat oven to 325°F (160°C). If using a 9-inch springform pan, grease the sides lightly.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, 3 tablespoons granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup to create an even layer.
- In a large bowl, beat 3 (8-ounce) packages cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup granulated sugar, beating until well combined.
- Beat in ¼ cup all-purpose flour, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest until just combined.
- Add 1 cup sour cream and mix until smooth.
- Add 3 large eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.
- Pour the batter over the graham cracker crust.
- Gently top with 2 cups fresh blueberries, arranging them in a decorative crown around the edge.
- Bake for 70-75 minutes, or until the center is almost set. The cheesecake will continue to set as it cools.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Run a thin knife or offset spatula around the rim of the pan to loosen the cake.
- Let cool completely on a wire rack before removing the rim of the pan.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
156g
Fat
176g
Carbs
20g
