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Another great cheesecake recipe for you all to try
Ingredients
Ingredients
- 1-1/2 cups fresh blueberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- CRUST:
- 1 cup graham cracker crumbs (about 16 squares)
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- FILLING:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 cup (8 ounces) sour cream
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 4 eggs, lightly beaten
In a small saucepan, combine the blueberries, sugar and lemon juice.
Cook and stir over medium heat for 5 minutes or until the berries
are softened. Combine cornstarch and water until smooth; stir into
the blueberry mixture. Bring to a boil; cook and stir for 2 minutes
or until thickened. Remove from the heat; cool to room temperature.
Transfer to a blender; cover and process until smooth. Set aside.
For crust, in a small bowl, combine the crumbs and sugar; stir in the
butter. Press onto the bottom of a greased 9-in. springform pan.
Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool
on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in
the sour cream, flour and vanilla. Add eggs; beat on low speed just
until combined. Pour filling over crust. Drizzle with blueberry
mixture; cut through batter with a knife to swirl.
Return pan to baking sheet. Bake at 350° for 1 hour or until
center is almost set. Cool on a wire rack for 10 minutes. Carefully
run a knife around the edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight.
Refrigerate leftovers. Yield: 12 servings.
Refrigerate leftovers. Yield: 12 servings.