My dear friend Lorena Goodman shared this delightful cheesecake recipe with me and we both agree that it would be a welcome dessert on your Holiday table. Thank you Lorena for having always been my good friend.
2 1/2 cups fresh blueberries
1 Tbsp. cornstarch
3 (8oz.) pkgs. cream cheese-softened
1 cup sugar
5 eggs
2 Tbsp. cornstarch
1/4 tsp. salt
1 1/2 cups sour cream
2 Tbsp. sugar
1/2 tsp. vanilla extract
1/4 cup sugar
1/4 cup water
1 cup fresh blueberries
Combine the 2 1/2 cups blueberries and 1 Tbsp. cornstarch in container of electric blender; blend until smooth. Cook puree in saucepan over medium-high heat about 15 minutes or until slightly thickened, stirring constantly. Set mixture aside to cool. Reseve 1/2 cup puree for glaze.
Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 2 Tbsp. cornstarch and salt. Pour batter into a greased 9-inch springform pan. Pour puree over cheesecake batter; gently swirl with a knife. Bake at 325 degrees for 45 minutes or until set. Remove from oven; cool on wire rack 20 minutes.
Combine sour cream, 2 Tbsp. sugar, and vanilla; mix well. Spread over cheesecake. Bake at 325 degrees an additional 10 minutes. Cool cheesecake on wire rack. Cover and chill 8 hours.
Combine reserved 1/2 cup puree, 1/4 cup sugar,and water in a small saucepan; cook over medium heat, stirring constantly, until thickened. Gently fold in 1 cup of blueberries; let cool.
Remove sides of springform pan. Spoon blueberry glaze on cheesecake. Yield: one 9-inch cheesecake
"Old wood best to burn, old wine to drink, old friends to trust, and old authors to read."-Francis Bacon
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