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Desserts

Lemon-Blueberry Cheesecake

photo by:kraft
A mixture of fresh and frozen blueberries and the zest and juice of two lemons make this Lemon Blueberry Cheesecake extra-lemony—and superbly blueberry-y!
time
prep:
15 min
total:
6 hr 30 min
servings
total:
16 servings

What You Need

40
 NILLA Wafers, finely crushed (about 1-1/3 cups)
3/4
cup  plus 1 Tbsp. sugar, divided
3
Tbsp.  butter or margarine, melted
4
pkg.   (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
 Zest and juice of 2 lemons
4
 eggs
1
cup  thawed COOL WHIP Whipped Topping
1
pkg.  (12 oz.) frozen blueberries, thawed, drained
1
cup  fresh blueberries

Make It

HEAT oven to 325°F.

MIX wafer crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

BEAT cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream, lemon zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in frozen berries.

BAKE 1 hour 5 min. to 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with COOL WHIP and fresh berries just before serving.

Kraft Kitchens Tips

Size-Wise
This special-occasion cheesecake can be enjoyed as part of a balanced diet but remember to keep tabs on portions.
Variation
Prepare as directed, using 2 cups fresh blueberries, adding 1 cup berries to the cheesecake filling and topping with the remaining berries just before serving.
Note
Reduce oven temperature to 300°F if using a dark nonstick 9-inch springform pan.
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