May 242018
 

Cheesecake is one of my favorite desserts. Here is one with Blueberries, which re excellent this time of year.

Pecan Crust:

1 1/2 cups finely ground Pecans

1/4 cup Sugar

3 tablespoons Butter, softened

1 tablespoon Flour

Blueberry Cream Filling:

3 (8 ounce) packages Cream Cheese, softened

1 1/4 cups Sugar

3 tablespoons Flour

1/2 teaspoon Salt

4 large Eggs

8 ounces Sour Cream

1 teaspoon Vanilla Extract

1 teaspoon grated Lemon Rind

1 1/2 cups Fresh Blueberries (you can use frozen if fresh are not available)

Topping:

1 cup Whipping Cream

2 teaspoons Sugar

2 tablespoons Sour Cream

Preheat oven to 300℉.

Combine all crust ingredients in a small bowl. Lightly grease a 9-inch springform pan. Press crust mixture into bottom and 1 1/2 inches up the sides of the pan. Set aside.

Beat cream cheese with an electric mixer until smooth. In a separate bowl, combine sugar, flour and salt. Add to cream cheese and beat well, until blended. Add eggs, one at a time, beating well after each addition. Add sour cream, vanilla and lemon rind, beating just until well blended. Pour mixture into prepared pan. Bake for 70 minutes or until the center is firm. Turn off oven. Let cheesecake stand in oven, with the door partially open, for about 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes. Cover and chill for at least 8 hours.

Before serving, beat whipping cream at high speed until foamy; gradually add sugar and continue beating until stiff peaks form. Fold in sour cream. Spread over cheesecake. If you wish, you can top with more berries for a garnish.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

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