3 1/2 cups fresh blueberries
1 tablespoon cornstarch
24 ounces cream cheese (at room temperature)
1 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup granulated sugar
1/4 cup water
Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in blender; blend until smooth. Cook purée in saucepan over medium-high heat about 15 minutes or until slightly thickened, stirring constantly. Set mixture aside to cool. Reserve 1/2 cup of purée for glaze.
Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 2 tablespoons cornstarch and salt. Pour batter into a greased 9-inch springform pan. Pour puree over cheesecake batter; gently swirl with a knife. Bake at 325 degrees F for 45 minutes or until set. Remove from oven; cool on wire rack 20 minutes.
Bake at 325 degrees F an additional 10 minutes. Cool on wire rack. Cover and chill 8 hours.
Combine reserved 1/2 cup purée, 1/4 cup sugar and water in a small saucepan; cook over medium heat, stirring constantly until thickened. Gently fold in 1 cup blueberries; let cool.
Remove sides of springform pan. Spoon blueberry glaze on cheesecake. Serve chilled.
Servings - 8 servings
Prep Time - 20 minutes
Cook Time - 55 minutes
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