1: 1 cup graham cracker crumbs

2: 2 tablespoons white sugar

3: 1/4 cup melted butter 2 (8 ounce) applications cream cheese,softened

4: 1 cup sour cream

5: three/4 cup white sugar

6: 1 teaspoon vanilla extract

7: 2 tablespoons all-reason flour

8: 4 eggs

9:  2 cups frozen blueberries,

10: dry percent 1/three cup blueberry jelly


Step 1: Combine crumbs, 2 tablespoons sugar and butter. Pat combination into the lowest of a 9 inch springform pan.
Step 2: Mash cream cheese until soft and creamy. Progressively beat in bitter cream, 3/four cup sugar, vanilla and flour. Beat in eggs one after the other.
Step 3: Pour combination into crumb-coated pan. Bake in a preheated 325 diploma F (one hundred sixty five stages C) oven for 1 hour or till firm to touch.
Step 4: Cool and then put off cake from pan by way of loosening edges with a knife. Vicinity frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Relax until ready to serve.

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