Cheesecake with Wild Ontario Blueberry Sauce

By vealam

This cheesecake only gets better with some time spent in the refrigerator. I would suggest at least 4 hours in the fridge before serving or even longer, if you have the time. If wild blueberries aren’t available, feel free to use any fresh or frozen blueberry for the sauce.

Ingredients

• Blueberry Sauce:
• 1/4 – 1/2 cup graham cracker crumbs
• 3/4 cup plus 2 tablespoons sugar
• 3 tablespoons sifted cornstarch
• 30 ounces (3 3/4 large packages) cream cheese, softened
• 1 large egg
• 1/2 cup heavy (35% whipping) cream
• 3/4 teaspoon vanilla extract
• 1 1/2 cups blueberries (wild, if you can find them)
• 1/3 cup white granulated sugar
• 1 Tbsp. cornstarch
• 1/2 cup water

Preparation

Step 1

Pre-heat your oven to 350° F. Butter the bottom and sides on an 8-inch spring form pan. You can use a 10-inch but the cake will be thinner.

Take the graham cracker crumbs and sprinkle evenly over the bottom of the pan, just so it covers the bottom of the pan without any bare spots. Place the pan in the fridge.

In a large bowl (or the bowl of stand mixer), whisk together the sugar and the cornstarch. Beat in the cream cheese and then the egg. Slowly add in the heavy cream, beating constantly. Add the vanilla and mix well.

Remove pan with cracker crumbs from the fridge. Pour this mixture into the prepared pan. Bake in the preheated 350° F. oven until the top is golden, about 40 to 45 minutes. Cool in the pan on a wire rack for 3 hours at room temperature, then refrigerate, 4 hours or more.

Prepare Blueberry Sauce: Combine sugar and cornstarch in small saucepan. Take 1/2 cup of the blueberries and crush with a fork. Add to the saucepan with 1/2 cup of water. Stir. Bring to a boil and cook until sauce is thickened and translucent. Remove from heat and add remaining 1 cup of blueberries. Allow to cool at room temperature.

Serve cheesecake drizzled with blueberry sauce.