National Blueberry Cheesecake Day

Every cake deserves its own special day and May is the month for blueberry cheesecake to have its moment. May 26 is National Blueberry Cheesecake Day, giving you just one more reason to indulge in a creamy blueberry dessert. And since blueberries are considered one of the healthiest fruits, you can treat yourself to a luscious slice of blueberry cheesecake without feeling all that guilty.

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Here's a recipe for blueberry cheesecake that comes out tall, creamy and fantastic. Ok, not a weight watchers recipe by any stretch of the imagination, but certainly yummy!

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Blueberry Cheesecake

30 vanilla wafers, crushed (about 1 cup)
3 tablespoons sugar
1 cup sugar
3 tablespoons butter, melted
5 (8 ounce) packages cream cheese, softened
3 tablespoons flour
1 tablespoon vanilla
1 medium lemon (zest of), grated
1 cup sour cream
4 eggs
2 cups fresh blueberries

A. Preheat oven to 325 degrees if using a silver 9-inch springform pan (or to 300 degrees is using a dark nonstick 9-inch springform pan).
B. Mix crumbs, 3 tablespoons of the sugar and butter until well blended. Press firmly onto bottom of pan.
C. Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended.
D. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition until just blended.
E. Pour over crust; top with 2 cups of the blueberries.
F. Bake 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
G. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Happy Blueberry Cheesecake Day!