This is OOhhh sooo good. One of my most requested delights.I'ts sure to go in a flash, you might want to make two!  

By CHEF 420



2          Lb. cream cheese (softened)

1/2      cup medicated butter (warmed to liquid NOT HOT)

1          Lb. sour cream

1/2      cup whole milk

6          eggs(at room temperature)

2          cups sugar

1          cup cannaflour

1          pinch salt

2          Tablespoons lemon zest

2          Tablespoons vanilla extract or 1 vanilla bean **

2          pint fresh Blueberries or 2# bag frozen completely thaughed and drained.

**To use a vanilla bean, cut it open with a paring knife.Scrape out the moist seeds with the tip of the knife and stir them into the mix.The seeds do not dissolve and will remain visible as small brown or black flecks.

TIP;  After the seeds have been removed,the bean husk canbe stored in a covered container with suger to create vanilla flavored sugar.


1          pint fresh blueberries or 1# frozen thaughed and drained

1          cup sugar

3          Tablespoons cornstarch 


#1. Read my cheese cake Tips & Tricks for the Perfect cheese cake.


This recipe takes a bunch of mixing in order to completely mix the ingredients and ensure a smooth texture.I prefer to use a Kitchen aid , but you can use a hand mixer.

Seperate your blueberries in half, save the most whole berries for later,the other half, blend in a food prossesor or blender and set aside

Cube the cream cheese into 2" cubes and place in mixer, with the sour cream. Mix for 30 seconds, then add

Add whole milk, and butter.Mix for another 30 seconds.

Add sugar, flour,salt, vanilla, lemon zest and the blended berries, mix until smooth, scraping the sides with a spatula occasionally.

Add eggs one at a time, about 3 seconds apart, making sure not to get shell in the batter.

Pour mixture into prepared springform pan with crust.

Add the rest of the blueberries, drop them slowly into your cheesecake.

Place your filled springform pan into a large 2" deep cake type baking pan,place onto the center rack of your preheated oven, then fill the cake pan 1 to 1 1/2 inches of hot/HOT water,try not to splash water into the cheesecake.

Bake 1 1/2 hours at 350 F or until a wooden toothpick inserted into the center, comes out clean.

Turn off oven and let sit for 10 -15 min in the oven with the door open.

Remove from oven place on wire rack and let cool about a half hour then chill in the fridg an hour or so

**Do not open springform pan until chilled**

TIP:  Before you open your springform pan, run a thin knife around the edge of the pan to loosen.this creates a much cleaner nicer looking cake.

TIP: Break open your eggs into a small bowl, it makes it easy to remove any shell bits before you add them to your mix.


Add cold blueberries,sugar and cornstarch in a medium sauce pan,stir well with a wire whisk, and heat on medium continue stiring until sauce thickens.

Let cool and top your cheesecake




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