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Philadelphia® Blueberry Crown Cheesecake

  • Prep Time: 15 Minutes (Total Time 5 Hours 15 Minutes)
  • Serving Size: 16
  • 30 NILLA Wafers, Crushed (about 1 Cup)
  • 3 tablespoons Butter Or Margarine, Melted
  • 5 pkg. (8 Ounce each) PHILADELPHIA Cream Cheese, Softened
  • 3 tablespoons Flour
  • 1 tablespoon Vanilla
  • Grated Peel From 1 Medium Lemon
  • 1 cup BREAKSTONE'S Or KNUDSEN Sour Cream
  • 4 Eggs
  • 2 cup Fresh Blueberries
  • 1 cup plus 3 tablespoons Sugar, Divided
  • 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 It Up

    Savor a serving of this crowd-pleasing dessert on special occasions.

    Special Extra

    Garnish with additional blueberries and fresh mint sprigs just before serving.

    RECIPE COURTESY OF KRAFT FOODS