CHEESECAKE CRUST WITH FLOUR RECIPES

Steps:

• Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside. , For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl., Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.

Steps:

• Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
• Cheesecake: All above ingredients should be at room temperature before your begin.
• Start by beating the cream cheese until light and fluffy.
• Keep the mixer on a low setting throughout the beating and mixing process.
• Add the sugar a little at a time and continue beating until creamy.
• Add one egg at a time and beat after each egg.
• When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
• Add the sour cream last and beat well.
• Pour cream cheese into the spring pan.
• Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
• When time is up, turn oven off, prop open oven door and leave in oven for one hour.
• After one hour, remove from oven.
• Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
• A cheesecake should season.
• The wait is worth it.
• The flavor ripens and becomes enriched.