Friday, July 15, 2011

Blueberry Streusel Cheescake

As long as you have fruit in your cheesecake it's good for you, right?

1 1/2 cups plus 3 TBS flour, divided
1 1/3 cups sugar, divided
1/2 tsp. cinnamon
3/4 cup cold butter, cut up
4 pkgs (8 oz. each) cream cheese, softened
1 TBS vanilla
1 cup sour cream
4 eggs
2 cups fresh blueberries

Mix 1 1/2 cups flour, 1/3 cup sugar and cinnamon in a bowl.  Cut in butter with pastry blender or two knives until the mixture resembles coarse crumbs.  Reserve 1/2 cup of the mixture; press remaining onto the bottom of a 9" springform pan.  Bake for 25 minutes at 325 or until lightly browned.

Beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until well blended.  Add sour cream; mix well.  Add eggs, one a time, beating on low speed after each just until blended.  Pour over crust.  Top with blueberries and reserved crumb mixture.

Bake for 1 hour 30 minutes or until center is almost set.  Run knife around rim of pan to loosen cake; cool before removing rim.  Refrigerate for at least 4 hours before serving.


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