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Sour Cream Cheesecake with Blueberry Compote


This recipe turned out really well. The blueberry compote was so easy to make and much better than anything premade. The cheesecake is an old recipe and the blueberry sauce was just by the seat of my pants. Enjoy!


Cheesecake:
25 shortbread cookies, crumbled  (I smashed mine in a Zip Lock bag!)
2 Tbs. butter, melted
3 8oz. packages cream cheese, softened
1 14oz. can sweetened condensed milk
1 8oz. container sour cream
4 eggs
1 Tbs. vanilla extract (I make my own with vanilla beans and vodka)

Blueberry Compote:
1 pint blueberries
1/4 C sugar
1/3 C water
Juice of 1 lemon
1 Tbs. butter


Preheat oven to 350. Combine cookie crumbs and butter and press into the bottom of a 9" spring form pan. Beat cream cheese until fluffy. Slowly add sweetened condensed milk until well combined. Add eggs one at a time mixing well. Add sour cream and vanilla extract until creamy and smooth. Pour mixture into prepared  pan and bake for 50-60 minutes until the edges are brown. The center will be a bit soft. It really rises in the oven but will settle into place as it cools. Cool in pan for about and hour and then chill. Remove spring form pan and top with prepared blueberry sauce.
Blueberry Compote: Heat blueberries, sugar, water and lemon juice in a sauce pan over medium heat until reduced and thickened about 20 minutes. Remove from heat and stir in butter until melted. You can serve it warm or chilled to your preference.

Comments

  1. JennaSeptember 4, 2012 at 9:15 PM

    This looks delicious! I am going to have to attempt to bake it. I love cheesecake!

    ReplyDelete

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