Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 8
Ingredients:
2 cups Gingersnap Cookie Crumbs
OR
2 cups Vanilla Cookie Crumbs
1/3 cup Butter Or Margarine -- Melted
3 1/2 cups Fresh Blueberries -- Divided
1 tablespoon Cornstarch
3 (8 Oz) Pkgs Cream Cheese -- Softened
1 cup Sugar
5 large Eggs
2 tablespoons Cornstarch
1/4 teaspoon Salt
1 1/2 cup Sour Cream
2 tablespoons Sugar
1/2 teaspoon Vanilla Extract
1/4 cup Sugar
1/4 cup Water
Fresh Blueberries -- For Garnish
Directions:
Combine cookie crumbs and butter. Press into bottom and 1 inch up the sides of a lightly greased 9-inch springform pan. Bake at 325 degrees for 12 minutes. Cool on a wire rack. Process 2-1/2 cups blueberries and 1 tablespoon cornstarch in a container of an electric blender until smooth.
Cook blueberry puree in saucepan over medium-high heat 8 minutes or until slightly thickened, stirring constantly. Set mixture aside to cool.
Reserve 1/2 cup puree for glaze. Beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating after each addition. Stir in 2 tablespoons cornstarch and salt. Pour batter into prepared crust. Pour blueberry puree over cheesecake batter; gently swirl with a knife. Bake at 325 degrees for 1 hour and 5 minutes or until almost set in the center.
Remove from the oven, and cool on a wire rack 20 minutes. Combine sour cream, 2 tablespoons sugar, and vanilla in a small bowl; stir well. Spread sour cream mixture over cheesecake. Bake at 325 degrees for 10 more minutes. Cool completely on wire rack. Cover and chill 8 hours. Combine reserved blueberry puree, 1/4 cup sugar, and water in small saucepan; cook over medium heat, stirring constantly, 8 minutes or until thickened.
Gently fold in remaining 1 cup blueberries; remove from heat, and cool. Remove sides of pan before serving. Spoon blueberry glaze over cheesecake, allowing to drip down sides. Garnish, if desired.
Per Serving (excluding unknown items): 806 Calories; 52g Fat (57.4% calories from fat); 13g Protein; 74g Carbohydrate; 2g Dietary Fiber; 250mg Cholesterol; 658mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 9 1/2 Fat; 4 Other Carbohydrates.
Cook blueberry puree in saucepan over medium-high heat 8 minutes or until slightly thickened, stirring constantly. Set mixture aside to cool.
Reserve 1/2 cup puree for glaze. Beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating after each addition. Stir in 2 tablespoons cornstarch and salt. Pour batter into prepared crust. Pour blueberry puree over cheesecake batter; gently swirl with a knife. Bake at 325 degrees for 1 hour and 5 minutes or until almost set in the center.
Remove from the oven, and cool on a wire rack 20 minutes. Combine sour cream, 2 tablespoons sugar, and vanilla in a small bowl; stir well. Spread sour cream mixture over cheesecake. Bake at 325 degrees for 10 more minutes. Cool completely on wire rack. Cover and chill 8 hours. Combine reserved blueberry puree, 1/4 cup sugar, and water in small saucepan; cook over medium heat, stirring constantly, 8 minutes or until thickened.
Gently fold in remaining 1 cup blueberries; remove from heat, and cool. Remove sides of pan before serving. Spoon blueberry glaze over cheesecake, allowing to drip down sides. Garnish, if desired.
Per Serving (excluding unknown items): 806 Calories; 52g Fat (57.4% calories from fat); 13g Protein; 74g Carbohydrate; 2g Dietary Fiber; 250mg Cholesterol; 658mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 9 1/2 Fat; 4 Other Carbohydrates.
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