1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. margarine, melted
4 pkgs. (8 oz. each) cream cheese, softened
1 tsp. vanilla
1 cup sour cream
4 eggs
2 c. fresh or frozen blueberries(Thawed) OR 15 oz. can blueberries, drained
Mix crumbs, 3 Tbsp. sugar, and marg. Press firmly onto bottom of foil-lined 13x9 inch baking pan. Bake at 325 degrees for 10 minutes.
Beat cream cheese, remaining 1 cup sugar, and vanilla with electric mixer on medium speed til well blended.Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just til blended. Pour over crust. Puree blueberries in blender. (OR you can crush the berries in a bowl with a fork. Then drain.) Gently drop spoonfuls of pureed berries over batter; cut through batter several times with knife for marble effect. Bake for 45 minutes or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store leftovers in refrigerator.
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