Blueberries N Cream Cheesecake
- 2 cups gingersnap crumbs (about 40 cookies) or 2 cups vanilla wafer crumbs (about 40 cookies)
- 13 cup melted butter
- 3 12 cups fresh blueberries, divided
- 1 tablespoon cornstarch
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 5 large eggs
- 2 tablespoons cornstarch
- 14 teaspoon salt
- 1 12 cups sour cream
- 2 tablespoons sugar
- 12 teaspoon vanilla extract
- 14 cup sugar
- 14 cup water
- fresh blueberries (optional) or strawberry (optional)
- Combine cookie crumbs and butter.
- Press into bottom and 1" up the sides of a lightly greased 9 springform pan.
- Bake at 325 for 12 minute Cool on wire rack.
- Process 2 1/2 cups blueberries and 1 T. cornstarch in container of electric blender until smooth - can also use a food processor.
- Cook blueberry puree in saucepan over med-high heat 8 minutes or until slightly thickened, stirring constantly.
- Set mixture aside to cook.
- Reserve 1/2 cup puree for glaze.
- Beat cream cheese at med.
- 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 T. cornstarch and salt.
- Pour batter into prepared crust.
- Pour blueberry puree over cheesecake batter; gently swirl with a knife.
- Bake at 325 for 1 hour and 5 minutes or until almost set in center.
- Remove from oven, and cool in a wire rack 20 minutes.
- Combine sour cream, 2 T. sugar and vanilla in small bowl; stir well.
- Spread sour cream mixture over cheesecake.
- Bake at 325 for 10 more minutes.
- Cool completely on wire rack, cover and chill 8 hours.
- Combine reserved 1/2 cup blueberry puree, 1/4 cup sugar and water in a small saucepan; cook over med.
- heat, stirring constantly, 8 minutes or until thickened.
- Gently fold remaining 1 cup blueberries; remove from heat and cool.
- Remove sides of pan before serving.
- Spoon blueberry glaze over cheesecake, allowing it to drip down sides.
- Garnish with fresh blueberries or strawberries, if desired.
- Makes 1 nine inch cheesecake.
gingersnap crumbs, butter, fresh blueberries, cornstarch, cream cheese, sugar, eggs, cornstarch, salt, sour cream, sugar, vanilla, sugar, water, fresh blueberries
Taken from www.food.com/recipe/blueberries-n-cream-cheesecake-180358 (may not work)