Blueberry Swirl Cheesecake |
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Prep Time: 40 Minutes Cook Time: 70 Minutes |
Ready In: 110 Minutes Servings: 12 |
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This is my favorite blueberry recipe, which I often make for family get-together.Cathy Medley, Clyde, Ohio 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 king arthur unbleached all-purpose flour |
2 teaspoons vanilla extract |
4 eggs, lightly beaten |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Refrigerate overnight. Refrigerate leftovers. Yield: 12 servings.
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