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Blueberries 'n' Cream Cheesecake

RG

Ingredients

  • 2 1/2 cups fresh blueberries
  • 1 tablespoon cornstarch
  • 24 ounces cream cheese (at room temperature)
  • 1 cup granulated sugar
  • 5 eggs
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups sour cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1 cup fresh blueberries

Instructions

  1. Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in blender; blend until smooth. Cook puree in saucepan over medium-high heat about 15 minutes or until slightly thickened, stirring constantly. Set mixture aside to cool. Reserve 1/2 cup puree for glaze.
  2. Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 2 tablespoons cornstarch and salt. Pour batter into a greased 9-inch springform pan. Pour puree over cheesecake batter; gently swirl with a knife. Bake at 325 degrees F for 45 minutes or until set. Remove from oven; cool on wire rack 20 minutes.
  3. Combine sour cream, 2 tablespoons sugar, and vanilla extract; mix well. Spread over cheesecake. Bake at 325 degrees F an additional 10 minutes. Cool on wire rack. Cover and chill 8 hours.
  4. Combine reserved 1/2 cup puree, 1/4 cup sugar and water in a small saucepan; cook over medium heat, stirring constantly until thickened. Gently fold in 1 cup blueberries; let cool.
  5. Remove sides of springform pan. Spoon blueberry glaze on cheesecake.

Yields 1 (9-inch) cheesecake.




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