Like making any other cheesecake, it takes time to make a GOOD one, but it worth it! Place fresh or frozen blueberries on the bottom, it makes this cheesecake with soft and juicy crust. Serve with some sliced almonds and give you some crunch for each yummy bites...enjoy!
Ingredients:
- 1 cup of crushed cookie crumb (any kind you like, crush with a food processor)
- 2 Tbsp. butter, melted
- 2 cups blueberries, enough to cover the bottom of baking pan
- 4 packages (8 oz. each) cream cheese, at room temperature
- 1 1/4 cups sugar
- 1 tsp. vanilla
- 1 tsp. lemon juice
- 5 large eggs
- 1 cup sour cream
- 1 Tbsp. flour
- 1 bag white chocolate chips, about 2 cups.
- 1/2 cup heavy cream
- Place a parchment paper on the bottom of 9-inch spring form baking pan, lightly brush oil or butter on the side of the pan.
- Combine cookie crumb and 2 Tbsp. butter in a small mixing bowl, then press them down with a spoon on the bottom of the prepared pan. Chill in the refrigerator while preparing filling.
- In a large mixing bowl, cream sugar and cream cheese together with a stand mixer. Then mix in vanilla and lemon juice. Add one egg at a time, beat until blend, then add another egg. After all eggs well beat and blended, add sour cream and flour, mix few minutes until well blend and fluffy.
- Crush 1 cup white chocolate chips with a food processor, and mix in cheesecake mixture.
- Preheat oven to 325 degrees F. Place a pan of water on the bottom rack of the oven.
- Take the pan out of the refrigerator, place the blueberries on the top of the cookie crust. Pour the cheesecake mixture over the blueberries. Place it on the middle rack of the oven.
- Bake for 1 hour and 20 minutes. Turn off the oven and leave the cheesecake to cool in the oven until cool completely.
- Place other 1 cup of white chocolate chips with 1/2 cup heavy cream in a microwave. Heat 1-2 minutes until melted. Pour over cheesecake and place in the refrigerator for at least overnight, until set firmly before cut into slices.
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