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
- 2 cups whole sour cream
- 1 package cream cheese
- 3 large egg yolks
- .75 cup sugar
- .75 cups Trider’s Blueberry Ale
- Preheat oven to 350°F
- Grease and line with parchment a 9-inch springform pan.
- Combine the first 6 ingredients in a mixer, and mix until it forms a ball.
- Crumble this mix evenly on the bottom of the springform pan and don’t press too hard, and set aside.
- In another bowl, mix the sour cream, cream cheese, egg yolks, sugar and beer (we used a blender and tapped out the bubbles).
- 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!
- 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)
- Refrigerate for at least 3 hours. This cake must be completely chilled before removing from the springform to prevent it from falling apart.