Skip to main content

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

Post a Comment

Popular posts from this blog

Whiskey Kitchen Again,,

Well it was time for a Whiskey Kitchen lunch. I haven't had a bad meal once! Fried green tomatoes, fried cheese curds and a huge bowl of salad. Salad is easy but with super fresh ingredients and homemade Maytag Blue Cheese dressing it's a great lunchtime choice. Seriously, if you are in Nashville you have to try it!
1 comment
Read more

Walton's Southern Table

This new restaurant in the Former Ruby Tuesday at 4901 Whitesburg Drive is a down home cooking kind of place. The decor is cheery and the friendly staff makes it a joy. Highlights are the fried okra and fried chicken that both have a magnificent scald on them. I also had the broccoli salad, divine hashbrown casserole and spinach. It was delicious however I would skip the spinach. Not much flavor and seems thawed from frozen. Hubby loved the chicken and massages potatoes. We will for sure be regulars and recommend a trip there for an affordable and delicious southern dinner!
Post a Comment
Read more

Easy Mushroom and Spinach Quiche

Hubby and I love quiche but with life being what it is I don't always have time to make crust, sautee and cool spinach and veggies, hand shred cheese then bake. So here is my throw together quiche.  So I used store bought everything. I even used frozen roasted mushrooms! Make sure to defrost spinach and mushrooms and set to drain to get out as much water as possible.  Next place refrigerated pie crust in a 9 inch pie plate and bake at 350 for about 10 minutes. I use clean, dried beans instead of pie weights.  In the meantime mix up the egg mixture and measure out the cheeses. Remove pie weights or play find the lucky bean. Layer spinach and mushrooms and top with cheese. Pour egg mixture over the top.  Bake for 45 minutes or until middle is set and top is browned and delicious.  So here is the recipe: 1 refrigerated pie crust 1 10 oz. box frozen spinach, thawed and squeezed dry 1 8oz. bag frozen roasted mushrooms, thawed and squeezed dry 1 cup shredded cheese of...
Post a Comment
Read more