Blueberry Cheesecake
A delicious summer treat
Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in a blender; blend until smooth. Cook purée in a 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 the 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 for 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 the sides of the springform pan. Spoon blueberry glaze on cheesecake. Serve chilled.
Ingredients
Directions
Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in a blender; blend until smooth. Cook purée in a 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 the 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 for 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 the sides of the springform pan. Spoon blueberry glaze on cheesecake. Serve chilled.
