Blueberries 'n' Cream Cheesecake
Source of Recipe
Aunt Saunny
2 cup Gingersnap Cookie Crumbs -- Or
2 cup Vanilla Cookie Crumbs
1/3 cup Butter Or Margarine -- Melted
3 1/2 cup Fresh Blueberries -- Divided
1 Tbsp Cornstarch
3 8 Oz Pkgs Cream Cheese -- Softened
1 cup Sugar
5 Lg Eggs
2 Tbsp Cornstarch
1/4 Tsp Salt
1 1/2 cup Sour Cream
2 Tbsp Sugar
1/2 Tsp Vanilla Extract
1/4 cup Sugar
1/4 cup Water
Fresh Blueberries -- For Garnish
Combine cookie crumbs and butter. Press into bottom and 1 inch up the sides of a lightly greased 9-inch springform pan. Bake at 325 degrees for 12 minutes. Cool on a wire rack. Process 2-1/2 cups blueberries and 1 tablespoon cornstarch in a container of an electric b! lender until smooth. Cook blueberry puree in saucepan over medium-high heat 8 minutes or until slightly thickened, stirring constantly. Set mixture aside to cool. Reserve 1/2 cup puree for glaze. Beat cream cheese at medium speed with an
electric mixer until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating after each addition. Stir in 2 tablespoons cornstarch and salt. Pour batter into prepared crust. Pour blueberry puree over cheesecake batter; gently swirl with a knife. Bake at
325 degrees for 1 hour and 5 minutes or until almost set in the center. Remove from the oven, and cool on a wire rack 20 minutes. Combine sour cream, 2 tablespoons sugar, and vanilla in a small bowl; stir well. Spread sour cream mixture over cheesecake. Bake at 325 degrees for 10 more
minutes. Cool completely on wire rack. Cover and chill 8 hours. Combine reserved blueberry puree, 1/4 cup sugar, and water in small saucepan; cook
over medium heat, stirring constantly, 8 minutes or until thickened. Gently fold in remaining 1 cup blueberries; remove from heat, and cool. Remove sides of pan before serving. Spoon blueberry glaze over cheesecake,
allowing to drip down sides. Garnish, if desired.
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