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BLUEBERRIES -N- CREAM CHEESECAKE




Source of Recipe


Unknown


List of Ingredients




2½ cups fresh blueberries
1 Tablespoon cornstarch
24 oz cream cheese (at room temperature)
1 cup granulated sugar
5 eggs
2 Tablespoons cornstarch
¼ teaspoon salt
1½ cups sour cream
2 Tablespoons granulated sugar
½ teaspoon vanilla extract
¼ cup granulated sugar
¼ cup water
1 cup fresh blueberries


Recipe



Combine 2½ cups blueberries and 1 Tablespoon cornstarch in blender; blend until smooth. Cook puree in saucepan over medium heat about 15 minutes or until slightly thickened, stirring constantly. Set mixture aside to cool. Reserve 1/2 cup puree for glaze.

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° F for 45 minutes or until set. Remove from oven; cool on wire rack 20 minutes.

Combine sour cream, 2 Tablespoons sugar and vanilla extract; mix well.

Spread over cheesecake. Bake at 325° F an additional 10 minutes.

Cool on wire rack. Cover and chill 8 hours.

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. Remove sides of springform pan. Spoon blueberry glaze on cheesecake.