May 26 - National Blueberry Cheesecake Day Blueberry Cheesecake
This one is rich and decadent and not for the faint of heart! A baked
cheesecake that has no crust. This needs to refrigerate for at least 8 hours
then set at room temp for 2 so plan ahead.
2 lbs cream cheese, softened
1/2 cup heavy cream
6 eggs
1 1/2 cups granulated sugar
3 tablespoons cornstarch
1 1/2 tablespoons vanilla extract
2 tablespoons lemon juice
1 cup sour cream
1/4 lb sweet butter, melted
1 3/4 cups fresh blueberries
1 1/2 teaspoons powdered sugar
In a large bowl, beat the cream cheese, heavy cream, eggs, sugar, cornstarch,
flour, vanilla, and lemon juice.
Blend in the sour cream, butter, and blueberries.
Pour the mixture into a well-buttered 9 inch springform pan.
Bake in a preheated 350ยบ oven for 1 hour.
Refrigerate overnight.
Carefully remove the sides of the springform pan and decorate the cake by
sprinkling the top with the powdered sugar. For best results, let the cake
stand at room temperature for 2 hours before serving.
GOD Bless, Marla
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