Blueberry Muffin Cheesecake

Blueberry Muffin Cheesecake

1 hr 45 minutes Servings: 12
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Treat your taste buds to a slice of blueberry muffin cheesecake! Is it dessert? Is it breakfast the next morning? We think so, but you can choose your own cheesecake adventure. This surprisingly easy to make cheesecake is beautiful on the eyes and the stomach. The cheesecake is made with our lactose-free cream cheese which is creamy and clean like no other and our creme fraiche style sour cream which is tangy and rich and all the good things. The streusel topping is made with our cultured lightly salted butter, a beloved product by all of our fans.


For Crust/Streusel

- 2 cups flour

- 2/3 cup light brown sugar

- 1 teaspoon cinnamon

- 3/4 cup (1 ½ sticks) cold Green Valley Creamery Lactose-Free Butter, cut into 1/2 inch pats

- 2 tablespoons water

For Cheesecake

- 3 cups Green Valley Creamery Lactose-Free Cream Cheese, room temperature

- ½ cup sugar

- 3 eggs, room temperature

- 1 teaspoon vanilla

- ½ cup Green Valley Creamery Lactose-Free Sour Cream

- 1 lemon, juice and zest - about ¼ cup juice

- 1 cup blueberries, fresh or frozen


For Crust/Streusel

1. Make sure there is a rack in the center of your oven. Preheat oven to 350 F.

2. In a large mixing bowl, use a fork or pastry blender to blend together flour, brown sugar, cinnamon, and cubed butter until you can no longer see yellow bits of butter. Sprinkle the water over the crumbly mixture and toss to distribute the moisture. The coarse mixture should be just wet enough to compress.

3. Transfer half of this mixture to a parchment lined springform pan and use your fingertips or a tamper to press into an even layer. Reserve the remaining half for topping the cheesecake.

4. Bake the bottom crust for 15 minutes or until the crust appears fully baked, but not darkened at the edges. It should look like a big brown cookie. Keep oven on for the next step.

For Cheese Cake

1. Grease the sides of the springform pan containing the crust, or line it with a strip of parchment paper.

2. In a large mixing bowl, or stand mixer, blend the cream cheese and sour cream until smooth and soft. Stir in sugar, and blend in eggs, one by one, then add vanilla. Add grated lemon zest and juice and gently mix. Fold in blueberries.

3. Pour cheesecake filling into the springform pan and scrape the sides of the bowl with a rubber spatula to get it all into the pan. Bake on a sheet tray for 25 minutes, then rotate and bake for 10 more minutes - 35 minutes total. The outer border of cake should be set at the edges, at least 1 inch all the way around, and will appear glossy and jiggly in the very center. It may need 5-10 more minutes if you are using frozen berries. Continue baking as needed until 1-2 inches all around the edges of the cake are set.

4. Scatter the reserved streusel over the top of the cheesecake, then return the pan to the oven and bake for 10-15 minutes, until streusel is golden brown at the edges. You’ll notice the cake is still wobbly in the center. Allow the cake to rest and cool in the pan set on a cooling rack for at least 1 hour before chilling in the refrigerator until completely chilled and set, 3-4 hours. Cake can be prepared and chilled overnight prior to serving.

Cooks Tips:

- To temper cream cheese, pull what you need from the refrigerator 30 minutes-1 hour prior to baking for more evenness in the baking results. This will reduce the chances of your cheesecake cracking.

- Careful to avoid blending in excessive air when mixing the cheesecake filling. Fold and blend ingredients into the filling mixture gently so as not to trap extra air bubbles.

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