| previous | next |
Title: Blueberries 'n' Cream Cheesecake - Sl 7/87
Categories: Dessert Pie Fruit
Yield: 10 Servings
| 2 1/2 | c | Fresh blueberries |
| 1 | tb | Cornstarch |
| 3 | 8-ounce packages cream cheese; softened | |
| 1 | c | Sugar |
| 5 | Eggs | |
| 2 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 1 1/2 | c | Commercial sour cream |
| 2 | tb | Sugar |
| 1/2 | ts | Vanilla extract |
| 1/4 | c | Sugar |
| 1/4 | c | ;water |
| 1 | c | Fresh blueberries |
: Combine 2-1/2 cups blueberries and 1 tablespoon cornstarch in container of an electric blender; blend unti smooth. Cook puree in saucepan over medium-high heat about 15 minutes or until slightly thickened, stirring constantly. Set mixture aside to cool. Reserve 1/2 cup puree 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 F degrees for 45 minutes or until set. Remove from oven; cool on wire rack 20 minutes.
: Combine sour cream, 2 tablespoons sugar, and vanilla in a small bowl; mix well. Spread sour cream mixture over cheesecake. Bake at 325 F degrees an additional 10 minutes. Cool cheesecake on wire rack. Cover and chill 8 hours.
: Combine reserved 1/2 cup puree, 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. Yield: 10 to 12 servings. Judith Baldwin of Decatur, Georgia. "Southern Living" July, 1987. Typos by Jeff Pruett.
From: Jeff Pruett Date: 08-25-97 (20:25) The Pine Tree Bbs (222) Cooking(F)
| previous | next |