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Blueberry swirl cheesecake

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Ingredients/Components

graham cracker crumbs
sugar - 1/4 c
eggs - 3 item
pkg
cornstarch
water - 1 Tbsp
can sweetened condensed milk - 1 oz
lemon juice - 1/4 c
butter, melted - 1/3 c

How to make blueberry swirl cheesecake:

Filling:3 (8 oz.) pkg. cream cheese, softened1 (14 oz.) can sweetened condensed milk3 eggs1/4 c. lemon juice Topping:1 (12 oz.) pkg. frozen blueberries, thawed1 Tbsp. sugar1 Tbsp. water1 1/2 tsp. cornstarch Crust: Combine crust ingredients. Press onto the bottom of a greased 9-inch spring-form pan; set aside.

Topping: In food processor or blender, process the blueberries, sugar, water and cornstarch until thoroughly blended. Transfer to a heavy saucepan. Bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened. Set aside 6 tablespoons filling mixture. Refrigerate remaining sauce for topping.

Filling: In a mixing bowl, beat cream cheese and milk until smooth. Add eggs; beat on low just until blended. Pour half of mixture into waiting crust. Top with 3 tablespoons of the blueberry mixture. Repeat layers.

Cut through filling with a knife to swirl blueberry sauce. Place on baking sheet. Bake at 325° for 40 to 45 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Serve with chilled blueberry sauce. Yield: 12 servings.

Recipe categories: Cheesecake, Desserts, Blueberries.

Rating:

3.4

Average rating: 3.4, total votes: 5

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