Blueberry Cheesecake
Blueberry Cheesecake is a vegetarian recipe with 16 servings. One serving contains 279 calories, 6g of protein, and 14g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of sugar, blueberries, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Instructions
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 at 325 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.