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Blueberry Cheesecake

Source of Recipe


Riversong Lodge, Alaska






List of Ingredients



• -- For Crust --
  
• 2-1/3 cups graham cracker crumbs
  
• 1/2 cup (1 stick) unsalted butter, melted
  
• 1/4 cup sugar
  
• *
  
• -- For Filling --
  
• Four 8-oz. pkgs. cream cheese, at room temperature
  
• 1-1/2 cups sugar
  
• 1/4 cup all-purpose flour
  
• 5 large eggs
  
• 1 (16-oz.) container sour cream
  
• 1/4 cup milk
  
• 1 Tbsp vanilla extract
  
• *
  
• -- For Topping --
  
• 1/3 cup all-fruit blueberry spread
  
• Two 6-oz. baskets fresh blueberries (or 12-oz. pkg. frozen blueberries, thawed, drained)
  






Instructions



1. Make crust: Position rack in center of oven and preheat to 375 degrees (F). Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine all crust ingredients in processor. Blend, using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
   
   
2. Make filling: Using an electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in flour. Add eggs, one at a time, beating just until combined. Beat in sour cream, milk and vanilla. Pour filling into crust.
   
   
3. Place springform pan in a large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in the center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.
   
   
4. Make topping: Stir blueberry spread in large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.
   
   Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges.
   
   Serves 10 to 12