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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 14 |
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Savor the best of the blues with this crowd-pleasing blueberry cheesecake from Dick Deacon of Lawrenceville, Georgia. âDick and I became highly desired members of a supper club group in anticipation of his contributions,â notes his wife, Sybil. Ingredients:
40 vanilla wafers, crushed |
1 cup finely chopped pecans |
1/3 cup butter, melted |
filling: |
2 packages (8 ounces each) cream cheese, softened |
1/2 cup butter, softened |
1-1/2 cups sugar |
2 cups (16 ounces) 4% cottage cheese |
2 cups (16 ounces) sour cream |
6 tablespoons cornstarch |
6 tablespoons king arthur unbleached all-purpose flour |
4-1/2 teaspoons lemon juice |
1 teaspoon vanilla extract |
4 eggs, lightly beaten |
blueberry glaze: |
3-1/2 cups fresh blueberries, divided |
1 cup sugar |
2 tablespoons cornstarch |
edible pansies or violas and fresh mint leaves, optional |
Directions:
1. In a large bowl, combine the wafer crumbs, pecans and butter. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°.
2. In a large bowl, beat the cream cheese, butter and sugar until smooth. Process cottage cheese in a blender until smooth; beat into a cream cheese mixture. Beat in the sour cream, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust.
3. Return pan to baking sheet. Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight
4. For glaze, puree 2-1/2 cups blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice. Discard pulp and seeds.
5. In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until completely cooled.
6. Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with pansies or violas and mint if desired. Refrigerate leftovers. Yield: 14-16 servings.
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