Blueberries And Cream Cheesecake

Ingredients

Directions

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 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.

Combine sour cream, 2 tablespoons sugar, and vanilla extract; mix well.

Spread over cheesecake.

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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.