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Blueberries And Cream Cheesecake




Source of Recipe


Internet


List of Ingredients




CRUST--------------------------

12 oz Vanilla wafer cookies;crush
3/4 c Butter; melted

FILLING-------------------------

5 8 oz packages cream cheese
1 1/2 c Granulated sugar
6 Eggs
2 Egg yolks
3 tb All-purpose flour
3 ts Vanilla extract
1/4 c Whipping cream

TOPPING-------------------------

3 tb Cornstarch
1 c Plus 3 tb water, divided
1 c Granulated sugar
16 oz Blueberries

For crust, combine cookie crumbs and butter. Press into bottom
and halfway up sides of a greased 9-inch springform pan. Cover
and refrigerate.

For filling, beat cream cheese 25 minutes in a large bowl, adding
1 package at a time. Add sugar and beat 5 minutes longer. Add
eggs and egg yolks, one at a time, beating 2 minutes after each
addition. Beat in flour and vanilla. Beat in cream.

Preheat oven to 500 degrees.

Pour filling into crust. Bake 10 minutes. Reduce heat to 200
degrees. Bake 1 hour. Turn oven off and leave cake in oven 1
hour without opening door.

Cool completely on a wire rack. Remove sides of pan.

For topping, combine cornstarch and 3 tablespoons water in small
bowl; stir until smooth.

Combine sugar and remaining 1 cup water in a small saucepan.
Stirring constantly, cook over medium heat until sugar dissolves.

Stirring constantly, add cornstarch mixture and cook until mixture
boils and thickens.

Remove from heat and cool to room temperature. Stir in blueberries.

Spoon topping over cheesecake.

Loosely cover and refrigerate 8 hours or overnight. Serve chilled.

Recipe