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Blueberries and Cream Cheesecake




Source of Recipe


Southern Living- 30 years of our best recipes.






List of Ingredients



• 2 cups vanilla wafer crumbs (about 40 cookies)
  
• ½ cup butter or margarine, melted
  
• 3 ½ cups fresh blueberries, divided
  
• 1 tablespoon cornstarch
  
• 3 (8 oz.) packages of cream cheese, softened
  
• 1 cup sugar
  
• 5 large eggs
  
• 2 tablespoons cornstarch
  
• ¼ teaspoon salt
  
• 1 ½ cups sour cream
  
• 2 tablespoons sugar
  
• ½ teaspoon vanilla extract
  
• ¼ cup sugar
  
• ¼ cup water
  






Instructions



1. Combine cookie crumbs and butter.
   
2. Press into bottom and 1 inch up sides of a lightly greased 9 inch springform pan.
   
3. Bake at 325 for 12 minutes and let cool on a wire rack.
   
4. Process 2 ½ cups blueberries and 1 tablespoon cornstarch in container of electric blender until smooth.
   
5. Cook blueberry puree in saucepan over medium-high heat 8 minutes or until slightly thickened, stirring constantly. Set aside to cool, reserving ½ cup puree for glaze.
   
6. Beat cream cheese at medium speed with an electric mixer until light and fluffy.
   
7. Gradually add 1 cup sugar, beating well. Add eggs, 1 at the time, beating after each addition.
   
8. Stir in 2 tablespoons of cornstarch and salt.
   
9. Pour batter into prepared crust, and pour blueberry puree over cheesecake batter; gently swirl with a knife.
   
10. Bake at 325 for 1 hour and 5 minutes.
    
11. Remove from oven and let cool on wire rack for 20 minutes.
    
12. Combine sour cream, 2 tablespoons sugar, and vanilla into a small bowl; stir well.
    
13. Spread sour cream mixture over cheesecake.
    
14. Bake at 325 for 10 more minutes.
    
15. Cool completely on wire rack. Cover and chill 8 hours.
    
16. Combine reserved ½ cup blueberry puree, ¼ cup sugar, and water in a small saucepan; cook over medium heat, stirring constantly for 8 minutes or until thickened.
    
17. Gently fold in remaining 1 cup blueberries; remove from heat and cool.