Amazing Blueberries And Cream Cheesecake
Blueberries are always good selection in a cheesecake, try this cream cheesecake, you must love it!
Yield
16 servingsPrep
30 minCook
1½Ready
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
blueberries
fresh |
|
| 1 | tablespoon |
cornstarch
|
|
| 24 | ounces |
cream cheese
at room temperature |
|
| 1 | cup |
granulated sugar replacement
|
* |
| 5 | large |
eggs
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 ½ | cups |
sour cream
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
granulated sugar replacement
|
* |
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | cups |
granulated sugar replacement
|
* |
| ¼ | cup |
water
|
|
| 1 | cup |
blueberries
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
blueberries
fresh |
|
| 15 | ml |
cornstarch
|
|
| 693.6 | ml/g |
cream cheese
at room temperature |
|
| 237 | ml |
granulated sugar replacement
|
* |
| 5 | large |
eggs
|
|
| 3E+1 | ml |
cornstarch
|
|
| 355 | ml |
sour cream
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
granulated sugar replacement
|
* |
| 2.5 | ml |
vanilla extract
|
|
| 59 | ml |
granulated sugar replacement
|
* |
| 59 | ml |
water
|
|
| 237 | ml |
blueberries
fresh |
|
Directions
Combine 2½ 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 ½ 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 purée over cheesecake batter; gently swirl with a knife. Bake at 325℉ (160℃) 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℉ (160℃) an additional 10 minutes. Cool on wire rack. Cover and chill 8 hours.
Combine reserved ½ cup purée, ¼ 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.
