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This no-crust dessert is filled with blueberries, which makes this cheesecake extra-special. You will need a springform pan for this recipe.
- 32 Ounces Cream Cheese (Room Temperature)
- 5 Large Eggs (Room Temperature)
- 2 Cups Sour Cream (Room Temperature)
- 1/2 Cup Butter (Room Temperature) Plus More For Greasing Pan
- 1 1/2 Cups Sugar
- 2 Tablespoons Cornstarch
- 1 1/2 Teaspoons Vanilla Extract
- 1 Teaspoon Fresh Lemon Juice
- 2 Cups Fresh Blueberries
- Position oven rack to middle position.
- Preheat oven to 300 degrees.
- Tightly wrap two layers of foil around the outside of a 10-inch springform pan covering the bottom and sides. Generously grease the inside of the pan with butter. Place pan in large roasting pan with high sides. Set aside.
- In large-size bowl beat cream cheese and butter until nice and smooth. Add eggs one at a time, beating well after each egg. Add sour cream, sugar, cornstarch, vanilla and lemon juice. Beat 2 minutes until smooth. Fold in blueberries
- Pour batter into prepared springform pan. Place in oven, on middle rack, and gently pour boiling water into roasting pan to reach halfway up sides of springform pan. Make sure not to splash water into cake.
- Bake 2 hours until cake is lightly browned on top. Remember each oven heats differently so baking may take less or more time.
- Remove from oven and remove springform pan from water bath (bain-marie). Remove foil and cool completely at room temperature before unlatching and removing rim. Leave lower part of cake pan on.
- Cover and refrigerate until well chilled. Leaving it overnight in the fridge is best. Cake must be well chilled to set properly.
- Remove from refrigerator and serve.
- Makes 1 Cheesecake
- Serves 12
- Prep Time: 20 Minutes Cook Time: 120 Minutes Total Time: 140 Minutes
- "Work With What You Got!"
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