Blueberry Swirl Cheesecake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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My wife, Gail, and I host an annual cheesecake party. For the event's 10th anniversary, we prepared 10 family favorites, including this fruity creation.Scott Fox, Fergus Falls, Minnesota Ingredients:
1 package (12 ounces) frozen blueberries, thawed |
1 tablespoon sugar |
1 tablespoon water |
1-1/2 teaspoons cornstarch |
crust: |
1-1/4 cups graham cracker crumbs |
1/4 cup sugar |
1/3 cup butter, melted |
filling: |
3 packages (8 ounces each) cream cheese, softened |
1 can (14 ounces) sweetened condensed milk |
3 eggs, lightly beaten |
1/4 cup lemon juice |
Directions:
1. In a food processor, process the blueberries, sugar, water and cornstarch until blended. Transfer to a heavy saucepan; bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened. Set aside 1/3 cup for filling. Refrigerate remaining sauce for topping.
2. Combine crust ingredients. Press onto the bottom of a greased 9-in. springform pan; set aside. In a large bowl, beat cream cheese and milk until smooth; beat in lemon juice. Add eggs; beat on low speed just until combined. Pour half of the filling over crust; top with half of the reserved blueberry mixture. Repeat layers. Cut through filling with a knife to swirl. Place pan on a baking sheet.
3. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve with blueberry sauce. Yield: 12 servings.
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