Blueberries and Cream Cheesecake
1 1/2 C. graham cracker crumbs
1 1/2 C. plus 2 T. sugar - divided
1/3 C. butter
3 1/2 cups fresh blueberries - divided
3 T. cornstarch, divided
3 (8-ounces) packages cream cheese - softened
4 large eggs
1/4 t. salt
2 (8-oz.) cartons 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
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. Garnish with whipped cream and blueberries
Yield: 10 to 12 servings.