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Desserts

PHILADELPHIA® Blueberry Crown Cheesecake

PHILADELPHIA® Blueberry Crown Cheesecake recipe
photo by:kraft
Awesome...best tasting cheesecake ever. The Nilla wafers make an incredibly buttery crust that far exceeds the taste of graham crackers. The lemon zest and sour cream total...read more
posted by
Gatorgirl6915
on 9/15/2013
time
prep:
15 min
total:
5 hr 15 min
servings
total:
16 servings
Magazine Acquisition

What You Need

30
 vanilla wafers, crushed (about 1 cup)
1
cup  plus 3 Tbsp. sugar, divided
3
Tbsp.  butter or margarine, melted
5
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
3
Tbsp.  flour
1
Tbsp.  vanilla
 Grated peel from 1 medium lemon
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
4
 eggs
2
cups  fresh blueberries

Make It

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and butter until well blended. Press firmly onto bottom of pan.

BEAT cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; top with 2 cups of the blueberries.

BAKE 1 hour 10 min. to 1 hour 15 min. or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size Wise
Savor a serving of this crowd-pleasing dessert on special occasions.
Special Extra
Garnish with additional blueberries and fresh mint sprigs just before serving.
Substitute
Substitute 1 bag (16 oz.) thawed frozen blueberries or 1 can (15 oz.) blueberries, well drained, for the 2 cups fresh blueberries.
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