Biltmore Blueberries & Cream Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a recipe from Biltmore Living; it is not mine! Ingredients:
1 1/2 cups graham cracker crumbs |
1 3/4 cups sugar, divided |
1/3 cup butter or margarine, melted |
3 1/2 cups fresh blueberries, divided |
3 tablespoons cornstarch, divided |
16 ounce cream cheese, softened |
4 large eggs |
1/4 teaspoon salt |
16 ounce sour cream |
1/2 teaspoon vanilla extract |
1/4 cup water |
Directions:
1. Stir together graham crackers crumbs, 1/4 cup sugar, and butter. Press mixture evenly in bottom and 1/2 inch upsides of a 9-inch springform pan. Bake at 325° for 9 minutes. Cool.
2. Process 2 1/2 cups blueberries and 1 tablespoon cornstarch in container of an electric blender 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.
3. Beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, 1 at a time, beating after each addition. Stir remaining 2 tablespoons cornstarch and salt. Pour batter into prepared pam. Pour blueberry mixture over batter; gently swirl with a knife. Bake at 325° for 45 minutes or until set. Remove from oven; cool on a wire rack 20 minutes.
4. Stir together sour cream, 2 tablespoons sugar, and vanilla; spread over cheesecake. Bake at 325° for 10 more minutes. Cool in pan on wire rack. Cover and chill 8 hours.
5. 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.
6. Remove sides of springform pan. Spoon blueberry glaze over cheesecake.
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