Blueberries and Cream Cheesecake

  • 1 1/2 c. graham cracker crumbs
  • 1 1/2 c. plus 2 T. sugar, divided
  • 1/3 c. butter or margarine, melted
  • 3-1/2 c. fresh blueberries, divided
  • 3 T. cornstarch, divided
  • 3 (8-ounces) pkgs. cream cheese, softened
  • 4 large eggs
  • 1/4 tsp. salt
  • 2 (8-ounces) cartons sour cream
  • 1/2 tsp. 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 degrees 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 degrees 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 degrees 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.

  • Yields: 10-12 servings
  • Preparation Time: 75 minutes
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