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Exit 6 Bluebeery Cheesecake

In honor of International blueberry cheesecake day we decided to do a kitchen experiment! Who doesn’t need a reason to buy more beer?

Prep: 30 min. + fridge time | Cooking: 1 hour | Serves: 8

Crust + Topping

  • 1.5 cups flour
  • .5 cup sugar
  • .5 cup butter, softened
  • 1 1.5 teaspoons baking powder
  • 1 large egg
  • 1.5 teaspoons vanilla extract
  • 4 cups fresh blueberries

Filling

  • 2 cups whole sour cream
  • 1 package cream cheese
  • 3 large egg yolks
  • .75 cup sugar
  • .75 cups Trider’s Blueberry Ale

Directions

  1. Preheat oven to 350°F
  2. Grease and line with parchment a 9-inch springform pan.
  3. Combine the first 6 ingredients in a mixer, and mix until it forms a ball.
  4. Crumble this mix evenly on the bottom of the springform pan and don’t press too hard, and set aside.
  5. In another bowl, mix the sour cream, cream cheese, egg yolks, sugar and beer (we used a blender and tapped out the bubbles).
  6. GENTLY! Distribute the blueberries on top of the dough in the springform pan and pour the cream mix over the blueberries in the pan. Don’t Stir!
  7. Bake for about 1 hour or until the edges are lightly browned and the middle is slightly jiggly. (Tip. Cover with parchment until the last 15 minutes to make it less brown)
  8. Refrigerate for at least 3 hours. This cake must be completely chilled before removing from the springform to prevent it from falling apart.

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