Blueberries and Cream Cheesecake

 

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2 1/2 cups fresh blueberries 1 tablespoon cornstarch 24 ounces cream cheese (at room temperature) 1 cup granulated sugar 5 eggs 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

The Directions

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 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.

Yields 1 (9-inch) cheesecake.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.