Servings: 8 to 10
Blueberries contrast nicely the richness of this cheesecake and pair perfectly with the gingersnap crust. The cheesecake needs to chill for about 8 hours in the refrigerator, so you may want to make it a day ahead.
This recipe is excerpted from Big Buy Cooking.
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It was delicious. The filling was light and airy, almost like a thick mousse. My guests couldn't stop eating it!
I made this cheesecake the day before Thanksgiving and served it for dessert the next day. I think the sour cream doesn't allow the cheesecake to set properly, because it was very soft and a lot more creamy than the average cheesecake. Good, but the texture was strange.
exellent for a summer dinner or any ocassion for blueberry lovers
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