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Cheesecake Success Tip
For a smooth filling mixture, be sure cheese is soft or at room temperature. If
necessary, soften cream cheese in the microwave for a few seconds, watching
carefully.
Substitute reduced-fat and fat-free cream cheeses in recipes at your own risk --
they are softer and more watery and may yield different-textured results.
For best results, rely on recipes developed calling for those specific
ingredients. |
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Blueberries and Cream Cheesecake
Crust:
1 1/2 C. graham cracker crumbs
1 1/2 C. plus 2 T. sugar, divided
1/3 C. butter, melted
3 1/2 C. fresh blueberries, divided
3 T. cornstarch, divided
3 (8-oz.) pkgs. cream cheese, softened
4 large eggs
1/4 t. salt
1 (16 oz.) carton sour cream
1/2 t. vanilla extract
1/4 C. water
Stir together graham cracker crumbs, 1/4 cup sugar and butter. Press mixture
evenly in bottom and 1/2 inch up sides of a 9-inch springform pan. Bake at
325°F. for 9 minutes. Cool.
Process 2 1/2 cups blueberries and 1 tablespoon cornstarch in container of an
electric blender or food processor until smooth, stopping once to scrape down
sides.
Pour into a saucepan. Cook over medium heat, stirring constantly, about 15
minutes or until slightly thickened. Set mixture aside to cool. Cover and chill
1/2 cup mixture for making glaze.
Beat cream cheese at medium speed with an electric mixer until light and fluffy.
Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating after
each addition. Stir in remaining 2 tablespoons cornstarch and salt.
Pour batter into prepared pan. Pour blueberry mixture over batter; gently swirl
with a knife. Bake at 325°F. for 45 minutes or until set. Remove from oven; cool
on a wire rack 20 minutes.
Stir together sour cream, 2 tablespoons sugar and vanilla; spread over
cheesecake. Bake at 325°F. for 10 more minutes. Cool in pan on wire rack.
Cover and chill 8 hours.
Stir together reserved 1/2 cup blueberry mixture, remaining 1/4 cup sugar and
1/4 cup water in a small saucepan; cook over medium heat, stirring constantly,
until thickened. Gently fold in remaining 1 cup blueberries; cool.
Run a knife around the inside of the springform pan to separate the crust from
the pan. Remove the sides of the springform pan. Spoon blueberry glaze over
cheesecake.
Serves 10 to 12.
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