Blueberry Cream Cheesecake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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We have an abundance of blueberries in our area and I am developing new recipes to use them as they are so good, fresh or frozen. This cheesecake is delicious. Ingredients:
3/4 cup graham wafer crumbs |
1/2 cup vanilla wafer crumbs |
1/2 cup finely chopped blanched almond |
1/2 cup granulated sugar, divided |
1/4 cup butter or 1/4 cup margarine, softened |
1 large egg |
1/2 teaspoon vanilla extract |
1/2 teaspoon almond extract |
3 cups blueberries, fresh or frozen |
8 ounces cream cheese |
2 cups sour cream |
3/4 cup granulated sugar, divided |
2 large eggs |
1 tablespoon lemon juice |
1 cup blueberries, fresh or frozen |
1/2 cup granulated sugar |
2 tablespoons fresh lemon juice |
1 teaspoon tapioca starch or 1 teaspoon cornstarch |
3 tablespoons cold water |
Directions:
1. BASE-.
2. Preheat oven to 350 F degrees.
3. In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, 1/4 cup of sugar and almonds.
4. Cut in butter using a pastry blender or a fork, until mixture is crumbly.
5. Press crumb mixture into an 11 inch x 1 1/2 inch spring-form pan.
6. In a separate small mixing bowl, beat together egg, vanilla and almond extract.
7. Drizzle mixture over crumb mixture in pan.
8. Bake in preheated 350 F oven for 8 to 10 minutes or until firmed and no longer shiny.
9. Remove from oven and let cool.
10. Spoon 3 cups of blueberries evenly over base.
11. Sprinkle the remaining 1/4 cup of sugar over the blueberries.
12. FILLING-.
13. In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup sugar, eggs and lemon juice and mix until well blended and smooth.
14. Pour cream cheese mixture over blueberries.
15. Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch.
16. Remove cake from oven and immediately run a knife around inside rim to loosen cake; let cool on rack in pan.
17. Cover and refrigerate for 8 hours.
18. SAUCE-.
19. Puree' 1 cup of blueberries.
20. In a small saucepan, combine blueberry puree', sugar and lemon juice; cook over medium heat to just boil and the sugar is dissolved.
21. In a cup, mix together tapioca starch with 3 teaspoons of cold water until smooth.
22. While sauce mixture is boiling slightly, add tapioca mixture stirring continuously until sauce thickens slightly.
23. TO SERVE-.
24. Remove sides of spring form pan before cutting cheesecake.
25. Spoon some sauce on each serving plate; place a piece of cheesecake in pool of sauce, then spoon more sauce over top of cheesecake.
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