If this sweet summery treat looks familiar to you, fear not, you’re not seeing double (although after biting into a slice of this cheesecake, you’ll probably wish you were). This is actually something I baked up back in the day when I had a baking blog of my own. However, I wasn’t able to keep up with it as often as I would have liked, so I decided to crash with Mama
Anyway, in case you haven’t seen this cheesecake, then you are very welcome. The recipe is simple, trust me this really is a no fuss dessert (if you did keep up with my old blog, then you know I’m not a complicated baker).
Cheesecake is a magnificent and marvelous creation. It is, in my opinion, more than just a velvety smooth cheese filling encased in a sweet crust. For my family, cheesecake is the main attraction. Looking back, I don’t believe there has ever been a family occasion where the cheesecake hasn’t made an appearance…
Usually when I make cheesecake I like using ricotta cheese. However, this time, I used sour cream in its place. I used the usual graham cracker crust and then topped it all off with a homemade blueberry sauce.
Living the Gourmet
10 minPrep Time
75 minCook Time
1 hr, 25 Total Time
Save Recipe
Ingredients
- 4 tablespoons unsalted butter
- 4 sheets graham cracker crumbs
- 3 tablespoons white sugar
- 1/2 teaspoon ground cinnamon
- 8 ounces low fat cream cheese
- 1/2 cup sour cream
- 1/2 cup white sugar
- 2 large eggs
- Orange zest
- 1 teaspoon vanilla
- 11/2 cups frozen blueberries
- 1/2 cup white sugar
- 3 tablespoons cornstarch
- 2 tablespoons butter
- Juice of 1 lemon
Instructions
- Preheat oven to 325 degrees F.
- Combine all ingredients for Graham Cracker Crust. Press firmly into bottom of pan and up the sides of the pan. Refrigerate 15 minutes.
- For the cheese filling, beat cream cheese in a stand mixer with paddle attachment until fluffy. Reduce speed to love, and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined and pour into chilled crust. (Make sure not to over mix).
- Cook the cheesecake for about an hour or until the cake has set but is still wobbly in the center. Let the cheesecake cool on a wire rack. In the meantime, combine all ingredients listed for the homemade blueberry sauce in a saucepan over medium heat. Cook until the berries breakdown and the mixture thickens to a sauce-like consistency.
- Serve chilled and with a scoop of ice cream if desired!
Toodles,
Tammy<3
Chiara Giglio says
21/07/2012 at 7:12 pm
Leslie M. says
21/07/2012 at 7:22 pmYou're as talented as your mom! I love cheesecake and this one looks so scrumptious! I make a mean cheesecake too but mine is so complicated and takes a huge amount of time and ingredients. Thanks for a great recipe!
xo
Leslie
Leslie Loves Veggies
Angela says
21/07/2012 at 8:04 pm
Ellen B Cookery says
21/07/2012 at 8:07 pm
Lizzy says
21/07/2012 at 8:55 pm
Loretta says
21/07/2012 at 9:08 pm
Gloria says
21/07/2012 at 9:57 pm
Gloria says
21/07/2012 at 9:57 pm
Linda A. Thompson Ditch says
21/07/2012 at 10:13 pm
Kim Garceau says
21/07/2012 at 11:32 pm
Pegasuslegend says
22/07/2012 at 12:02 am
Marina@Picnic at Marina says
22/07/2012 at 1:07 am
Joanne says
22/07/2012 at 1:53 am
allotments4you says
22/07/2012 at 7:03 am
Fiocchi di neve e foglie di tè says
22/07/2012 at 12:01 pmYour is fantastic!:) Only a thing: I see that you use crackers, not digestive biscuit.. What are the differences?
Hugs!
Laura
David says
22/07/2012 at 6:24 pm
Words Of Deliciousness says
22/07/2012 at 9:25 pm
Ciao Chow Linda says
23/07/2012 at 4:13 am
Amy (Savory Moments) says
23/07/2012 at 11:02 am
Tanna at The Brick Street Bungalow says
23/07/2012 at 11:36 am
Kamila says
30/07/2014 at 5:47 pm