- 24 ounces cream cheese (3 cups), softened
- 1/4 teaspoon salt
- 1 1/3 cups sugar
- 2/3 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon Grand Marnier or 1 teaspoon lemon or orange zest
- 3 large eggs
- 1 pint blueberries, washed and rinsed (or substitute other berries such as raspberries or sliced strawberries or make a Fresh Blueberry Compote)
Preheat oven to 350° F.
Combine cream cheese, salt and sugar in the bowl of a mixer and beat until smooth and fluffy, about 4 minutes. Add sour cream, lemon juice, vanilla, Grand Marnier or zest and eggs and beat just until well blended.
Scatter 6 to 8 blueberries or a mixture of berries in the bottom of each of 8 medium or 12 small ramekins and fill the cups with batter to about 1/4-inch from the top.
Bake for about 40 minutes or until cheesecakes are just set. They will puff up but will settle back down as they cool. Refrigerate for at least 4 hours or up to overnight.
Serve with additional berries or Fresh Blueberry Compote.