Blueberry cheesecake

Blueberry cheesecake

Ingredients/Components

• sugar - 1 c
• eggs - 5 item
• pkg - 3 oz
• vanilla extract - 1/2 tsp
• sour cream
• salt - 1/4 tsp
• cornstarch - 1 Tbsp
• water - 1/4 c
• fresh blueberries

How to make blueberry cheesecake:

Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in blender; blend until smooth. Cook puree over medium heat about 15 minutes, stirring constantly. Set aside to cool and reserve 1/2 cup for glaze.

Beat cream cheese until light and fluffy. Gradually add 1 cup of sugar, mixing well. Add eggs, one at a time, beating well after each. Stir in 2 tablespoons of cornstarch and salt.

Pour batter into a greased 9-inch spring-form pan. Pour puree over batter; gently swirl with a knife. Bake at 325° for 45 minutes or until set. Cool on wire rack 20 minutes.

Combine sour cream, 2 tablespoons of sugar and vanilla; mix well. Spread over cheesecake. Bake at 325° an additional 10 minutes. Cool cheesecake on wire rack. Cover and chill 8 hours.

Combine reserved 1/2 cup of puree, 1/4 cup of sugar and water in a small saucepan. Cook over medium heat, stirring constantly, until thickened. Gently fold in 1 cup of blueberries. Let cool. Remove sides of spring-form pan. Spoon glaze on cheesecake.

Recipe categories: Cheesecake, Desserts, Blueberries.