Blueberry Cheesecake

By á-2700

Paula Deen

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1 1/2 cups plus 2 Tbsp. sugar, divided
• 1/3 cup butter, melted
• 3 1/2 cups blueberries, divided
• 3 Tbsp. cornstarch, divided
• 3 (8 oz) pkgs. cream cheese, softened
• 4 large eggs
• 1/4 tsp. salt
• 1 (16 oz) carton sour cream
• 1/2 tsp. vanilla extract
• 1/2 cup water

Preparation

Step 1

Preheat oven to 325.

In a small bowl, combine graham cracker crumbs, 1/4 cup sugar, and butter. Press mixture evenly into the bottom and half way up the sides of a 9-inch springform pan.

In the work bowl of a food processor, combine 2 1/2 cups blueberries and 1 Tbsp. cornstarch. Process until smooth. Pour mixture into a small saucepan and cook over medium heat for 15 mins., or until slightly thickened, stirring constantly. Set aside to cool, reserving 1/2 cup mixture for glaze.

Beat cream cheese with an electric mixer until fluffy. Gradually beat in 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in remaining 2 Tbsp. cornstarch and salt. Pour batter into crust. Spoon cooled blueberry mixture over the batter and swirl gently with a knife. Bake for 1 hour, or until set. Remove from oven and cool on a wire rack for 20 mins.

In a small bowl, combine sour cream, 2 Tbsp. sugar, and vanilla; stir until blended. Spread over cheesecake.

Return to oven, and bake 10 mins. Remove from oven. Gently run a knife around edge of pan to release sides. Cool completely in pan on wire rack. Cover and chill for 8 hours.

In a small saucepan, combine reserved blueberry mixture, 1/2 cup water, 1/4 cup sugar. Cook over medium heat until thickened, stirring constantly. Stir in remaining 1 cup blueberries. Set aside to cool.

Remove sides of springform pan to serve. Spoon blueberry sauce over cake.