Ingredients
The following ingredients have 24 Servings
- 1 ¼ cups graham cracker crumbs (1 sleeve or 9 whole cracker sheets)
- 3 tablespoons sugar
- 3 tablespoons Cabot Unsalted Butter, melted
- 1 tablespoon firmly packed lemon zest (from about 1 to 2 lemons)
- 3 tablespoons fresh lemon juice (from about 1 to 2 lemons)
- 1 cup sugar
- 4 (8-ounce) packages Cabot Cream Cheese, softened
- 1 cup Cabot Sour Cream
- 4 large eggs
- 2 cups (about 1 pint) fresh or frozen Maine wild blueberries
Instruction
- PREHEAT oven to 325°F. Line a 13- x 9-inch baking dish with aluminum foil, allowing foil to extend 1 inch over edge of dish. Lightly grease foil with cooking spray.
- STIR graham cracker crumbs, 3 tbsp. sugar, and butter together in a small bowl. Press mixture into bottom of prepared dish. Bake 10 minutes. Cool completely on a wire rack (about 1 hour).
- BEAT lemon zest, lemon juice, 1 cup sugar, and cream cheese at medium speed with an electric mixer until blended. Add sour cream, and beat until blended. Add eggs, 1 at a time, beating at low speed just until yellow disappears.
- STIR in blueberries gently. Pour batter over crust, and spread evenly.
- BAKE 40 minutes or until center is almost set. Turn oven off . Let cheesecake stand in oven, with door closed, 15 minutes.
- REMOVE cheesecake from oven, and cool completely on a wire rack. Cover and chill 4 hours. Lift cheesecake and foil out of dish. Peel edges of foil away from cheesecake. Cut cheesecake into squares.
