Blueberry Cheesecake
TOTAL TIME: Prep: 1 hour Bake: 70 min. + chilling
YIELD: 14-16 servings.
Savor the best of the blues with this crowd-pleasing blueberry cheesecake. My wife and I became highly desired members of a supper club group in anticipation of my contributions.—Dick Deacon, Lawrenceville, Georgia
Ingredients
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40 vanilla wafers, crushed
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1 cup finely chopped pecans
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1/3 cup butter, melted
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FILLING:
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2 packages (8 ounces each) cream cheese, softened
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1/2 cup butter, softened
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1-1/2 cups sugar
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2 cups 4% cottage cheese
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2 cups sour cream
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6 tablespoons cornstarch
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6 tablespoons all-purpose flour
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4-1/2 teaspoons lemon juice
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1 teaspoon vanilla extract
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4 large eggs, lightly beaten
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BLUEBERRY GLAZE:
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3-1/2 cups fresh blueberries, divided
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1 cup sugar
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2 tablespoons cornstarch
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Edible pansies or violas and fresh mint leaves, optional
Directions
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1.
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°.
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2.
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.
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3.
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
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4.
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.
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5.
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.
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6.
Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with pansies or violas and mint if desired. Refrigerate leftovers.
Nutrition Facts
1 slice: 503 calories, 29g fat (14g saturated fat), 121mg cholesterol, 301mg sodium, 53g carbohydrate (40g sugars, 2g fiber), 9g protein.
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