Blueberries and Cream Cheesecake

 

2 1/2 cups fresh blueberries

1 tablespoon cornstarch

24 ounces cream cheese (at room temperature)

1 cup granulated sugar

5 eggs

2 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups sour cream

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

1/4 cup granulated sugar

1/4 cup water

1 cup fresh blueberries

Combine 2 1/2 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 1/2 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 puree over cheesecake batter; gently swirl

with a knife. Bake at 325 degrees F 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 degrees F an additional 10 minutes. Cool on wire rack. Cover and chill 8 hours.

Combine reserved 1/2 cup purée, 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.

Yields 1 (9−inch) cheesecake.