North Texas GIG

Savory Sweets

small logo



Blueberry Cheesecake

1 cups finely ground almonds

cup sugar

3 tablespoons butter or margarine, softened

1 tablespoon all-purpose GF flour (I used brown rice)

3 (8 oz.) packages cream cheese, softened (Kroger brand is GF)

1 cups sugar

3 tablespoons all-purpose GF flour

teaspoon salt

4 large eggs

1 (8 oz.) container sour cream (Daisy Brand is GF)

1 teaspoon GF vanilla extract

1 tablespoon grated lemon rind

1 cups fresh or frozen blueberries


1)  Combine first 4 ingredients in a small bowl.  Press mixture into bottom and 1 1/2 inches up sides of a lightly greased 9 in. springform pan; set aside.

2)  Beat cream cheese at medium speed with an electric mixer until smooth.

3)  Combine 1 cups sugar, 3 tablespoons flour and salt.  Add to cream cheese, beating until blended.

4)  Add eggs, 1 at a time, beating well after each addition.

5)  Add 8 ozs. sour cream, vanilla, and lemon rind, beating just until blended.  Gently stir in blueberries.  Pour mixture into prepared pan.

6)  Bake at 300 for 1 hour and 10 minutes or until center of cheesecake is firm.  The times I've made this recipe, it has always taken at least 1 hour and 30 minutes.  Turn off oven, and let cheesecake stand in oven, with oven door partially open, 30 minutes.  This step is really important.  If you don't let it stand, the top will split!  The voice of experience!

7)  Remove cheesecake from oven; cool in pan on a wire rack 30 minutes.  Cover and chill 8 hours.  Release side of pan.

8)  If you use the whipping cream topping:  beat whipping cream at high speed until foamy; gradually add 2 teaspoons sugar, beating until stiff peaks form.

9)  Fold in 2 tablespoons sour cream.  Spread over cheesecake, and garnish, if desired.