Blueberry Dessert Cake

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Blueberry Dessert Cake
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For crust
1 ½ cups crushed Graham crackers
½ cup unsalted butter (melted)
¼ cup sugar
For filling
4 cups cream cheese (room temperature)
1 ½ cups sugar
3 Tbsps all-purpose flour
5 large eggs
2 cups Sour cream
¼ cup milk
1 Tbsp vanilla extract
1 cup fresh Blueberries (washed)
2 Tbsps fresh lemon zest
How healthy are the main ingredients?
cream cheeseSour creamsugarBlueberrysugaregg

Preparation steps

Preheat oven to 375 F. Wrap outside of 10" springform pan with heavy duty aluminum foil. Combine crust ingredients in food processor and pulse until crumbs are just moist. Press crumb mixture firmly onto bottom of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer pan to cooling rack and maintain oven temperature.
In a large bowl beat cream cheese and sugar with electric mixer until well blended. Beat in flour. Add eggs, one at a time, beating each until well combined. Beat in sour cream, milk and vanilla. Pour filling over crust and sprinkle with fresh blueberries.
Place springform pan into a large roasting pan. Add hot water to roasting pan until at 1" up sides of cake pan. Bake cheesecake until just set in center and top is slightly puffed, about 1 hour. Turn off oven, keep door closed and let cheesecake stand in oven for 1 hour. Remove cake from roasting pan. Refrigerate until cold, at least 6 hours. Cover, and refrigerate overnight. Garnish with lemon zest.