↞ recipe box start page
Category: Cheesecake
Prep Time: Cook Time: Total Time:
CRUST
2/3 cup graham cracker crumbs (about 5 cookie sheets)
2/3 cup reduced-fat vanilla wafer crumbs (about 20 cookies)
3 tbsp sugar
3 tbsp butter, melted
FILLING
2 1/2 cups fresh or frozen wild blueberries, thawed
1 tbsp cornstarch
3 (8-oz) cream cheese, softened
1 cup sugar
2 tbsp cornstarch
1/4 tsp salt
5 large eggs
TOPPING
1 1/2 cups sour cream
2 tbsp sugar
1/2 tsp vanilla extract
SAUCE
1/4 cup sugar
1/4 cup water
1 cup fresh or frozen, thawed, wild blueberries
Preheat oven to 325.
To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter; toss with a fork until moist. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake for 10 minutes; cool on a wire rack.
To prepare filling, combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in a food processor, and process until smooth. Place puree in a small saucepan; bring to a boil. Cook 6 minutes or until slightly thick, stirring constantly. Cool slightly. Reserve 1/2 cup blueberry puree for sauce; set remaining 1 cup blueberry puree aside.
Place cheeses in a large bowl; beat with a mixer at high speed for 3 minutes or until smooth. Combine 1 cup sugar, 2 tablespoons cornstarch, and salt. Add sugar mixture to cheese mixture; beat well. Add eggs, 1 at a time, beating well after each addition. Pour batter over prepared crust. Pour 1 cup blueberry puree over batter; gently swirl with a knife. Bake at 325 for 1 hour and 10 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven (do not turn oven off); place cheesecake on a wire rack.
To prepare topping, combine sour cream, 2 tablespoons sugar, and vanilla in a small bowl, stirring well. Spread sour cream mixture evenly over cheesecake. Bake at 325° for 10 minutes. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Remove sides of springform pan.
To prepare sauce, combine reserved 1/2 cup blueberry puree, 1/4 cup sugar, and water in a small saucepan. Cook over medium heat for 8 minutes or until sauce is thick, stirring constantly. Gently fold in 1 cup blueberries. Remove from heat, and cool. Serve sauce with cheesecake.
view more member recipes
BLUEBERRY CHEESECAKE
view my recipes
print
save
Category: Cheesecake
Prep Time: Cook Time: Total Time:
CRUST
2/3 cup graham cracker crumbs (about 5 cookie sheets)
2/3 cup reduced-fat vanilla wafer crumbs (about 20 cookies)
3 tbsp sugar
3 tbsp butter, melted
FILLING
2 1/2 cups fresh or frozen wild blueberries, thawed
1 tbsp cornstarch
3 (8-oz) cream cheese, softened
1 cup sugar
2 tbsp cornstarch
1/4 tsp salt
5 large eggs
TOPPING
1 1/2 cups sour cream
2 tbsp sugar
1/2 tsp vanilla extract
SAUCE
1/4 cup sugar
1/4 cup water
1 cup fresh or frozen, thawed, wild blueberries
Preheat oven to 325.
To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter; toss with a fork until moist. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake for 10 minutes; cool on a wire rack.
To prepare filling, combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in a food processor, and process until smooth. Place puree in a small saucepan; bring to a boil. Cook 6 minutes or until slightly thick, stirring constantly. Cool slightly. Reserve 1/2 cup blueberry puree for sauce; set remaining 1 cup blueberry puree aside.
Place cheeses in a large bowl; beat with a mixer at high speed for 3 minutes or until smooth. Combine 1 cup sugar, 2 tablespoons cornstarch, and salt. Add sugar mixture to cheese mixture; beat well. Add eggs, 1 at a time, beating well after each addition. Pour batter over prepared crust. Pour 1 cup blueberry puree over batter; gently swirl with a knife. Bake at 325 for 1 hour and 10 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven (do not turn oven off); place cheesecake on a wire rack.
To prepare topping, combine sour cream, 2 tablespoons sugar, and vanilla in a small bowl, stirring well. Spread sour cream mixture evenly over cheesecake. Bake at 325° for 10 minutes. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Remove sides of springform pan.
To prepare sauce, combine reserved 1/2 cup blueberry puree, 1/4 cup sugar, and water in a small saucepan. Cook over medium heat for 8 minutes or until sauce is thick, stirring constantly. Gently fold in 1 cup blueberries. Remove from heat, and cool. Serve sauce with cheesecake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Blueberry Cheesecake Pie
by sgre52160
Crumb Crust: 9 large rectangular graham crackers (around 1 1/2 cups), crushed 2 tbsp sugar 6 tbsp melted butter For the cheese custard: 1 (8 oz) pkg cream cheese, softened 1/3 cup sugar 1 tsp
by sgre52160
Crumb Crust: 9 large rectangular graham crackers (around 1 1/2 cups), crushed 2 tbsp sugar 6 tbsp melted butter For the cheese custard: 1 (8 oz) pkg cream cheese, softened 1/3 cup sugar 1 tsp
Blueberry Cheesecake Pie Ii
by sgre52160
1 cup graham cracker crumbs 3 tbsp honey, divided 1 container (8 oz) nonfat orange or tangerine yogurt 4 oz low-fat cream cheese, from an 8 oz pkg 3/4 cup nonfat cottage cheese 1 tbsp cornstar
by sgre52160
1 cup graham cracker crumbs 3 tbsp honey, divided 1 container (8 oz) nonfat orange or tangerine yogurt 4 oz low-fat cream cheese, from an 8 oz pkg 3/4 cup nonfat cottage cheese 1 tbsp cornstar
Blueberry Cheesecake Pie I
by sgre52160
1 (21 oz) can blueberry pie filling, divided 1 tsp grated lemon rind (optional), divided 1 (9-inch deep dish or 10-inch) unbaked pie crust 1 (8 oz) pkg cream cheese, softened 1 (14 oz) can swe
by sgre52160
1 (21 oz) can blueberry pie filling, divided 1 tsp grated lemon rind (optional), divided 1 (9-inch deep dish or 10-inch) unbaked pie crust 1 (8 oz) pkg cream cheese, softened 1 (14 oz) can swe
Blueberry-oat Cheesecake Bars
by sgre52160
1 & 1/4 cups all-purpose flour 1 cup oats (quick or old-fashioned) 1/3 cup granulated sugar 1/3 cup packed light brown sugar 3/4 teaspoon baking powder 1/4 teaspoon salt 2/3 cup unsalted butter,
by sgre52160
1 & 1/4 cups all-purpose flour 1 cup oats (quick or old-fashioned) 1/3 cup granulated sugar 1/3 cup packed light brown sugar 3/4 teaspoon baking powder 1/4 teaspoon salt 2/3 cup unsalted butter,
Blueberry Cheesecake Galette
by suemunzlinger
For the dough: 1 3/4 cups all-purpose flour 2 tablespoons granulated sugar 1 teaspoon apple cider vinegar Pinch of kosher salt 1 stick cold unsalted butter, diced 1 large egg
by suemunzlinger
For the dough: 1 3/4 cups all-purpose flour 2 tablespoons granulated sugar 1 teaspoon apple cider vinegar Pinch of kosher salt 1 stick cold unsalted butter, diced 1 large egg
view more member recipes
related CDKitchen recipes
Blueberry Swirl Cheesecake
Blueberry Macadamia Cheesecake
Quick And Easy Blueberry Cheesecake
American Blueberry Cheesecake Pie