Directions- mix the graham crackers, cinnamon, and 1 stick melted
butter together with a fork until evenly moistened. Lightly coat the
bottom and sides of an 8 inch springfoam pan with non-stick
cooking spray. Pour crumb mixture into pan and press down into
the base and one inch up the sides. Refrigerate for 5 minutes. For
filling- beat cream cheese to remove any lumps, add eggs one at a
time, add sugar until creamy, add sour cream, lemon zest and
vanilla. Pour mixture into crust lined pan and smooth top with a
spatula
set the cheesecake in a large piece of foil and fold up sides around
it, place cake pan in a large roasting pan. Pour boiling water into
the roasting pan until the water in halfway up the sides of the
cheesecake pan, foil will keep the water from seeping into the
cheesecake. Bake for 45 mins. The cheesecake should still jiggle,
so be careful not to over cook. Let cool. ...blueberry topping- 1
pint blueberries, 1 lemon juiced and zested, 2 tablespoons sugar.
Add all ingredients in a sauce pan and simmer for 5 minutes. Cool
and add to the top of the cooled cheesecake
Originally Submitted
1/25/2014
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