Blueberry Cheesecake
The blueberry sauce makes this cheesecake so don't leave it out! it's very yummy! also, this turns out best if you use philadelphia cream cheese and breakstone sour cream.
Steps
Preheat oven to 325 degrees.
In a small bowl combine graham crackers , 1 / 4 cup sugar and butter.
Press mixture evenly onto the bottom and halfway up the sides of a 9-inch springform pan.
In the workbowl of a food processor , combine 2 1 / 2 cups blueberries and 1 tbs cornstarch.
Process until smooth.
Pour mixture into a small saucepan and cook over medium heat for 15 minutes or until slightly thickened , stirring constantly.
Set aside to cool , reserving 1 / 2 cup mixture for glaze.
Beat cream cheese with mixer until fluffy.
Gradually beat in 1 cup sugar.
Add eggs , one at a time , beating well after each addition.
Stir in remaining 2 tbs cornstarch and salt.
Pour batter into crust.
Spoon cooled blueberry mixture over batter and gently swirl with a knife.
Bake for 1 hour or until set.
Remove from oven and cool on a wire rack for 20 minutes.
In a small bowl combine sour cream , 2 tbs sugar , vanilla.
Stir until blended , and spread over cooled cheesecake.
Return to .
Ingredients
graham cracker crumbs, sugar, butter, blueberries, cornstarch, cream cheese, eggs, salt, sour cream, vanilla extract, water