Blueberry Cheesecake

Name: Blueberry Cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters fresh or frozen, thawed, wild blueberries; 591 milliliters fresh or frozen wild blueberries, thawed; 3 Tbsps butter, melted; 1 Tbsp cornstarch; 2 Tbsps cornstarch; 227 grams block 1/3-less-fat cream cheese, softened; 5 larges eggs; 158 milliliters graham cracker crumbs (about 5 cookie sheets); 0 teaspoons salt; 355 milliliters fat-free sour cream; 59 milliliters sugar; 237 milliliters sugar; 2 Tbsps sugar; 3 Tbsps sugar; 1 teaspoons vanilla extract; 158 milliliters reduced-fat vanilla wafer crumbs (about 20 cookies); 59 milliliters water

This recipe serves 16. If 95 cents per serving falls in your budget, Blueberry Cheesecake might be an amazing vegetarian recipe to try. One serving contains 279 calories, 6g of protein, and 14g of fat. Not Head to the store and pick up vanilla wafer crumbs, sugar, butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 32

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Oven

To prepare crust, combine first 3 ingredients in a medium bowl.

Ingredients you will need

Crust

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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.

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Cooking Spray

Butter

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Springform Pan

Bake at 325 for 10 minutes; cool on a wire rack.

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Wire Rack

Oven

To prepare filling, combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in a food processor, and process until smooth.

Ingredients you will need

Blueberries

Corn Starch

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Food Processor

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.

Ingredients you will need

Sauce

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Sauce Pan

Place cheeses in a large bowl; beat with a mixer at high speed for 3 minutes or until smooth.

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Blender

Bowl

Combine 1 cup sugar, 2 tablespoons cornstarch, and salt.

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Corn Starch

Sugar

Salt

Add sugar mixture to cheese mixture; beat well.

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Cheese

Sugar

Add eggs, 1 at a time, beating well after each addition.

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Egg

Pour batter over prepared crust.

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Crust

Pour 1 cup blueberry puree over batter; gently swirl with a knife.

Ingredients you will need

Blueberry Puree

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Knife

Bake at 325 for 1 hour and 10 minutes or until cheesecake center barely moves when pan is touched.

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Oven

Frying Pan

Remove cheesecake from oven (do not turn oven off); place cheesecake on a wire rack.

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Wire Rack

Oven

To prepare topping, combine sour cream, 2 tablespoons sugar, and vanilla in a small bowl, stirring well.

Ingredients you will need

Sour Cream

Vanilla

Sugar

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Bowl

Spread sour cream mixture evenly over cheesecake.

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Sour Cream

Spread

Bake at 325 for 10 minutes.

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Oven

Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

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Knife

Oven

Remove sides of springform pan.

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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.

Ingredients you will need

Sauce

Blueberries

Sugar

Water