Cooking Instructions
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Step 1
Preheat oven to 325 degrees F (160 degrees C). Grease a 9-inch springform pan with cooking spray.
Step 2
In a food processor, finely ground the
Vanilla Wafers (1/2 cup)
,
Graham Crackers (1/2 cup)
and
Almonds (1/2 cup)
.
Step 3
Thoroughly mix together the nuts, graham crackers, vanilla wafers, and
Butter (2 Tbsp)
in a medium bowl.
Step 4
Pat mixture into prepared pan, pressing firmly into bottom and about 1 1/2 inches up the sides.
Step 5
Using a stand or hand mixer, beat the
Cream Cheese (3 cups)
on low until light and fluffy. Add the
Granulated Sugar (1 1/3 cups)
a little at a time and beat until creamy.
Step 6
Add
Large Eggs (5)
one at a time, beating until smooth after each egg.
Step 7
Add the
All-Purpose Flour (1/4 cup)
,
Vanilla Extract (1/2 Tbsp)
and
Lemon Juice (1/2 Tbsp)
and mix well. Add the
Sour Cream (2 cups)
and beat well. Firmly tap the bowl against the counter to release bubbles from the filling.
Step 8
Pour the cheesecake filling into the springform pan, shaking the pan to ensure that the filling is evenly distributed. Cook on the oven's middle rack for 1 hour and 30 minutes, or until firm.
Step 9
Remove cheesecake from oven, and let cool completely on the countertop before transferring to the refrigerator to chill for at least 12 hours.
Step 10
To make a blueberry compote for a topping, combine the
Fresh Blueberries (1 cup)
,
Lemon Juice (2 Tbsp)
and
Lemons (1 tsp)
zest in a small saucepan set over medium-high heat. Cook, stirring occasionally, for 5 minutes.
Step 11
Add the
Corn Starch (1/2 Tbsp)
and cook until the blueberries have broken down and the sauce has thickened slightly.
Step 12
Serve cheesecake plain, with whipped cream, fresh fruit, or warm blueberry compote.
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