1 1/2 cups graham-cracker crumbs
1 1/2 cups plus 2 tables sugar, divided
1/3 cup butter, melted
3 1/2 cups blueberries, divided
3 (8 0z) packages cream cheese, softened
4 eggs
1/4 teas salt
2 (8 oz) cartons sour cream
1/2 teas vanilla
1/2 cup water
In a small bowl, combine graham cracker crumbs, 1/4 cup sugar and butter. Press mixture evenly into bottom and 1/2 in up sides of a 9 in springform pan (a cheese cake pan)
Bake in a preheated 325 oven for 9 mins. Remove from oven and cool on a wire rack.
Process 2 1/2 cups blueberries and 1 tables cornstarch in blender until smooth, stopping once to scrape sides. pour into a saucepan and cook over medium heat for 15 min or until slightly thickened. Stir constantly. Set aside to cool. Cover and chill 1/2 cup of mixture for glaze.
Beat cream cheese with a mixer at medium speed until light and fluffy. Gradually add 1 cup of sugar mixing well. Add eggs, one at a time, beating well after each addition. Stir in remaining 2 tables cornstarch and salt. Pour batter into crust. Pour blueberry mixture over batter and swirl gently with a knife. Bake in a preheated 325 oven for 45 min or until set. Remove from oven and cool on a wire rach for 20 minutes.
In a medium bowl, combine sour cream, 2 tables sugar and vanilla; stir.Spread over cheesecake and return to oven and bake at 325 for 10 minutes. Remove from oven and cool completely on a wire rack. Cover and chill for at least 8 hours.
In a small saucepan, combine reserved 1/2 cup blueberry mixture, water and remaining 1/4 cup sugar. Cook over medium heat until thickened, stirring constantly. Add remaining 1 cup blueberries and gently fold into glaze. Set aside to cool.
Remove sides of springform pan. Top cheesecake withglaze. Yield: 10 to 12 servings.
Everyone said that they liked this cheesecake because it wasn’t so sweet. It is a great and easy recipe even if you have never made a cheesecake before. It is so pretty with the blueberry swirl running through it.
Chocolate Castles 