Philadelphia Blueberry Crown Cheesecake

From: kansasmama

On Jul 20, 2009

This was very good. I love how tall it gets. The only thing I would change is the amount of sugar - it wasn't sweet enough!

From: Messy44

On Nov 19, 2008

Awesome. Very tall and creamy and got rave reviews. I don't like cheesecake at ALL, but this looked good, was easy and everyone loved it. I did not use the blueberries as my son wanted strawberry for his birthday - did the fresh strawberries and some glaze. I also added about 1/4 c. toasted, ground pecans to the crust which added a nice nutty flavor. Thanks for a keeper - this one goes in the book. ~Messy44

From: Kay Demonbren

On Aug 12, 2008

This cheesecake is fabulous! When reading over my cheesecake recipes, I saw this one called for 5 packages of cream cheese; I knew then this is the one I would be making next. The lemon zest is most certainly not overpowering, it just "brightens" up the flavor. Now for the confession: I didn't really want to do the blueberries per the recipe directions. I wanted more of a blueberry pie filling kind of topping, but I also didn't want to use a canned blueberry pie filling. So I took #82897 Strawberry Glaze Pie, substituted blueberries for the strawberries, using 2 cups of fresh blueberries, and doubling the amounts of water, sugar, salt and sugar, and cornstarch. However, I also substituted arrowroot starch for the cornstarch (get it from Penzey's), because I firmly believe it produces a clearer, glossier glaze. It was so hard waiting for this to chill in the fridge. The vanilla wafers made a beautiful "snappy" crust. The crust was so good that I wish there had been more of it. Next time I make this (better believe there will be a next time), I'm going to double the crust amount so I can have some crust up the sides of the cheesecake as well. Did I mention how tall and beautiful and absolutely lusciuos this was? Thank you so much for this delectable recipe. I'm going to make this again, because I really enjoyed it.

From: GaylaJ

On Jun 22, 2006

Wonderful! I made this for dessert for my husband's Father's Day dinner--needless to say, I earned quite a few "good wife" points. Loved the lemon flavor with the blueberries. Other than adding a few minutes to the baking time, I didn't make any changes. Next time I may put fewer berries on top, though, or at least press them into the batter a bit--they didn't sink much, and since there was more than a single layer, the ones on the very top shriveled some. Didn't seem to slow anyone down, though. Great recipe-thanks for posting!