Blueberry Streusel Cheescake

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Crust:

1-1/2 cups flour

1/3 cups sugar

1/2 tsp. ground cinnamon

½ cup ground almonds

¾ cup cold butter, cut up

½ cup slivered almonds

Filling:

4 pkg. (8 oz. each) Cream Cheese, softened

3 Tbsp. flour

1 c. sugar

1 Tbsp. vanilla

1 c. Sour Cream

4 eggs

2 cups fresh blueberries

Preheat Oven to 325°F.

  1. Mix flour, sugar, cinnamon, and ground almonds in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
  2. Reserve 1/2 cup and add slivered almonds
  3. Press remaining onto bottom of 9-inch spring form pan covered with triple layer of aluminum foil. Bake 25 min. or until lightly browned.
  4. Beat cream cheese, remaining flour, remaining sugar and vanilla in food  processor until well blended.
  5. Add sour cream. Add eggs, 1 at a time, pulsing until each is incorporated. Pour over crust. Top with berries and reserved crumb mixture.
  6. Place spring form pan in a large roasting pan and fill halfway up side of cake pan with boiling water. Bake 1 hour 15 – 1 hour 30 minutes or until edges are set and center jiggles slightly. Remove roasting pan from oven. Remove cake pan from water bath and let cool completely on a wire rack. Score knife around rim of pan to loosen cake.
  7. Cool before removing rim. Refrigerate 4 hours or overnight.

 

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