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This has to be the best Cheesecake I have ever had! I love the zest of blueberries – you can easily change this recipe to any other fruit flavor if you want. This recipe for cheesecake is pretty solid and hard to mess up.

The Ingredients To Harvest

• 2 1/3 cups graham cracker crumbs

• 1/2 cup unsalted butter

• 1/4 cup sugar

• 4 8-ounce packages cream cheese, room temperature

• 1 1/2 cups sugar

• 1/4 cup all purpose flour

• 5 large eggs

• 1 16-ounce container sour cream

• 1/4 cup milk

• 1 tablespoon vanilla extract

• 1/3 cup all-fruit blueberry spread

• 2 6-ounce baskets fresh blueberries

The Step By Step Instructions For The Crust & Filling

1. Position rack in center of oven and preheat to 375°F. Combine all ingredients in processor. Blend until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake about 8 minutes. Transfer crust to cool. Maintain oven temperature.

2. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Beat in flour. Add eggs 1 at a time. Beat in sour cream, milk and vanilla. Pour into crust.

3. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour.

4. Refrigerate until cold, at least 6 hours.

5. Finished!

Helpful Hint

1. The directions where I got this recipe did state the correct cooking instructions for a cheesecake – you have to cook it in a bath of water.
2. After you cook it in the water bath for one hour then remove it and let t rest in the oven for another hour. However, when it is resting the oven is off.
3. If this is too complex then you can just take the whole thing out of the oven… it really doesn't matter.
4. Always maintain the temperature of 375 F.
5. Make the compote last and just mix it with sugar.

Let Us Know If You Have Ever Made This Before!
This Article Was Adapted From: epicurious