Blueberry Pecan Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon melted butter, for greasing the pan |
1/2 cup pecan pieces |
1 cup graham cracker crumbs |
2 tablespoons sugar |
6 tablespoons unsalted butter, melted |
1/2 cup port |
3/4 cup (4 ounces) dried blueberries |
1 1/2 pounds cream cheese, at room temperature |
6 tablespoons unsalted butter, at room temperature |
1 cup sugar |
2 tablespoons cornstarch |
4 large eggs |
1 cup sour cream |
2 teaspoon vanilla extract |
1 cup port wine |
1/4 cup sugar |
1 tablespoon cornstarch |
1 teaspoon vanilla extract |
1 pint blueberries |
Directions:
1. Crust:
2. Preheat the oven to 300 degrees. Grease an 8-inch cake pan with the 1 tablespoon butter. On a cookie sheet, toast the pecans for 8 minutes. Turn the pan once for even toasting. In a bowl, combine the Graham cracker crumbs, sugar, butter and pecans. Pat evenly over the bottom of the pan.
3. Cake Batter:
4. In a small saucepan, simmer the port and dried blueberries for 3 minutes. set aside to cool. Put the cream cheese, butter, sugar and cornstarch in a mixing bowl and beat on medium, just to blend. Add eggs, 1 at a time, then sour cream, vanilla and blueberry mixture. Pour batter into prepared pan. Set into hot water bath and bake for 1 hour and 15 minutes, and slightly puffed and firm. Cool on rack. Refrigerate, then remove from pan.
5. Blueberry sauce:
6. In saucepan, simmer 3/4 cup port and sugar for 3 minutes. Meanwhile whisk together cornstarch, vanilla and remaining 1/4 cup of port. Add slurry to pan and simmer for 2 more minutes. Add half of blueberries and cook until berries burst and sauce thickens. Remove from heat and let cool. Stir in remaining berries.
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