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Amazing Blueberries And Cream Cheesecake


Blueberries are always good selection in a cheesecake, try this cream cheesecake, you must love it!













2 ½ cups blueberries
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 24479% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 123mg 41%
Sodium 200mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 12g
Vitamin A 16% Vitamin C 6%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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