Blueberries 'n' Cream Cheesecake Recipe
Easy and Delicious Cheesecake Recipes
Blueberries 'n' Cream Cheesecake
1/2 cups fresh blueberries
1 tablespoon cornstarch
24 ounces cream cheese (at room temperature)
1 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 cup granulated sugar
1/4 cup water
1 cup fresh blueberries
Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in blender; blend
until smooth. Cook purée in saucepan over medium-high heat about 15 minutes or
until slightly thickened, stirring constantly. Set mixture aside to cool.
Reserve 1/2 cup purée 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 degrees 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 degrees F an additional 10 minutes. Cool on wire
rack. Cover and chill 8 hours.
Combine reserved 1/2 cup purée, 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.
Yields 1 (9-inch) cheesecake.