Sunday, April 18, 2010

Blueberry Swirl Cheesecake

Cheesecake is always yummy and this recipe is WONDERFUL.


1 1/2 cups fresh blueberries
1/4 cup sugar
1 Tbsp lemon juice
2 tsp corn starch
1 Tbsp cold water

1 cup graham cracker crumbs (about 16 squares)
2 Tbsp sugar
2 Tbsp butter, melted

3 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 Tbsp all purpose flour
4 eggs, beaten
1 cup (8 ounces) sour cream
2 tsp vanilla extract

In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until he 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 the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream, and vanilla. Pour into crust. Drizzle with blueberry mixture; cut through batter with a knife to swirl. Place pan on a 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.

Remove sides of pan. Refrigerate leftovers.

This makes about 12 servings

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