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Blueberry Cheesecake Recipe

Blueberry Cheesecake Recipe photo by Taste of Home

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Savor the best of the blues with this crowd-pleasing blueberry cheesecake from Dick Deacon of Lawrenceville, Georgia. “Dick and I became highly desired members of a supper club group in anticipation of his contributions,” notes his wife, Sybil.

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Blueberry Cheesecake Recipe

Prep: 1 hour Bake: 70 min. + chilling

Yield: 14-16 Servings

60 70 130

Ingredients

40 vanilla wafers, crushed
1 cup finely chopped pecans
1/3 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup butter, softened
1-1/2 cups sugar
2 cups (16 ounces) 4% cottage cheese
2 cups (16 ounces) sour cream
6 tablespoons cornstarch
6 tablespoons all-purpose flour
4-1/2 teaspoons lemon juice
1 teaspoon vanilla extract
4 eggs, lightly beaten
BLUEBERRY GLAZE:
3-1/2 cups fresh blueberries, divided
1 cup sugar
2 tablespoons cornstarch
Edible pansies or violas and fresh mint leaves, optional

Directions

In a large bowl, combine the wafer crumbs, pecans and butter. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°.
In a large bowl, beat the cream cheese, butter and sugar until smooth. Process cottage cheese in a blender until smooth; beat into a cream cheese mixture. Beat in the sour cream, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust.
Return pan to baking sheet. Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight
For glaze, puree 2-1/2 cups blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice. Discard pulp and seeds.
In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until completely cooled.
Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with pansies or violas and mint if desired. Refrigerate leftovers. Yield: 14-16 servings.

Editor's Note: Verify that flowers are edible and have not been treated with chemicals.

Nutritional Facts 1 serving (1 slice) equals 503 calories, 29 g fat (14 g saturated fat), 121 mg cholesterol, 301 mg sodium, 53 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Blueberry Cheesecake in Taste of Home August/September 2007, p53

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Blueberry Cheesecake

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Reviewed on Sep. 08, 2010 by thekingsfive

This cheesecake is fantastic!! Since I am not a big fan of blueberries, I used a cherry pie filling and it turned out great. It was a huge success. Its also way easier to make than it looks.

Reviewed on Aug. 28, 2010 by cleancut747

way easier than regular cheesecake and consistently FANTASTIC!!

Reviewed on Oct. 20, 2009 by jdesmarteau

This is absolutely the best cheesecake I have ever eaten. My husband said that is was better than any "Cheescake Factory" cheesecake. High praise! I subsituted the blueberries with strawberries, due to my families preference. It is FABULOUS! Don't miss this one.

Reviewed on Jul. 08, 2008 by cmkarkos

OMG! This cheesecake is to die for! My HUSBAND made it for a work pot luck, and the GUYS on his shift were proposing marriage to him! It's THAT good!