Blueberry Cheese Cake with Almond Crust

Cheese cake Blueberry

Makes 8 servings

Almond Crust

1 1/2 cups finely ground almonds
1/4 cup sugar
3 tablespoons butter, softened
1 tablespoon flour

Blueberry Cream Filling

3 packages cream cheese, softened (8 onces each)
1 1/4 cups sugar
3 tablespoons flour
1/2 teaspoon salt
4 large eggs
1 container sour cream (8ounces)
1 teaspoon vanilla
1 teaspoon grated lemon rind
1 1/2 cups fresh or frozen blueberries

Topping (optional)

1 cup whipping cream
2 teaspoons sugar
2 tablespoons sour cream
Blueberries and lemon rind strips for garnish, as desired
Combine all crust ingredients in a small bowl. Lightly grease a 9-inch springform pan. Press crust mixture into bottom and 1 1/2 inches up the sides of pan. Set aside.

Beat cream cheese with an electric mixer until smooth. In a separate small bowl, combine sugar, flour and salt. Add to cream cheese and beat well, until blended. Add eggs, one at a time, beating well after each addition. Add sour cream, vanilla and lemon rind, beating just until well blended. Gently stir in blueberries. Pour mixture into prepared pan. Bake at 300¾F for 70 minutes or until the center is firm. Turn off oven. Let cheecake stand in oven, with oven door partially open, for about 30 minutes.

Remove cheescake from oven; cool in pan on a wire rack for 30 minutes. Cover and chill 8 hours.

Beat whipping cream at high speed until foamy; gradually add sugar and continue beating until stiff peaks form. Fold in sour cream. Spread over cheesecake and garnish with berries, if desired.

hj :wink: