I am rating this 5 stars because of a few little changes I made. I think the author may have made an error by not adding liquid to the blueberry filling. I added the juice of a whole lemon to a measuring cup, then topped it with water until it filled a half cup. Then stirred the cornstarch into the lemon water before cooking with the blueberries and sugar. When I made the crust, I docked it all over with a fork before baking so that the steam could escape and it would bake evenly, and make it easier to cut into and lift out once it's ready to eat. Because there is so much sour cream in the filling, I added two tablespoons of flour to give it more structure so it set up quicker. I mixed it all by hand so I didn't add too much air to the filling as I like a smooth, silky cheesecake; banging the pan on the counter a couple times also help the air bubbles rise to the top so it comes out smoother. I baked it at 325 for 40 minutes, then turned it to 300 for 10 minutes. Turned the heat off and opened the oven door halfway and left it for 30 minutes, then put it on a wire rack on top of the stove for another half hour before adding the topping and cooling in the fridge. This made the filling perfectly smooth, with no cracks. As written this cake is very sweet, by cutting the sugar in half in all 3 layers, this pie is out of this world good, and is a must make dessert if you have blueberry lovers to please!!
Was this review helpful?
3 users found this review helpful
I am rating this 5 stars because of a few little changes I made. I think the author may have...