Cook time: 3 hoursYield: Makes 16 servings.
I buy it 🙂
1 1/2 lbs cream cheese
1 1/3 cups Florida sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
Directions – All above ingredients should be at room temperature before your begin. Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well. Pour cream cheese into the spring pan. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes. When time is up, turn oven off, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
Once the cheesecake is cooled –
In a small sauce pot, combine 2 pints blueberries, sugar, lemon juice and water.
Place sauce pot over medium high heat.
Stir contents of pot as it comes to a boil, reduce heat to simmer.
Cook blueberry mixture for 20 minutes or until it coats the back of a spoon.
Strain blueberry sauce through a sieve if desired.
Let blueberry sauce cool to room temperature, and store in the refrigerator until needed.
Top the cheesecake with some of the cooled blueberry sauce, leaving extra for garnish.
Place fresh leftover blueberries on top of the cheesecake and garnish with fresh mint.Serve the blueberry topped cheesecake with extra blueberry sauce.