David is always so sweet to make desserts that I like when it is a special occasion. Last mother's day, he and Kate set to work making a cheese cake for me.
1 cup almond meal
1/2 cup crushed, slivered almonds
1/4 cup white sugar
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
3 Tablespoons melted butter
Preheat oven to 350. Whisk almond meal, almonds, sugar, baking soda and cinnamon in a bowl. Stir in butter until moistened. Pour into a springform pan and press firmly into the bottom. Bake in oven for about 10 minutes (to set crust).
2 (8 oz) packages cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 teaspoon vanilla
2 tablespoons flour (used gluten free)
Decrease oven temperature to 325. Beat cream cheese until soft. Then beat in sour cream, sugar, vanilla and flour. Beat in eggs one at a time. Pour the mixture onto the set crust. Place pan into preheated over and bake for 1 hour or until firm to the touch.
2 cups frozen (or fresh) blueberries
1/8 cup sugar
2 teaspoons cornstarch.
Put all ingredients into a saucepan and cook on the stove on medium high heat until it all thickens. Pour over the cooked cheesecake and enjoy!