BLUEBERRY CHEESECAKE
Savor the best of the blues with this crowd-pleasing blueberry cheesecake. My wife and I became highly desired members of a supper club group in anticipation of my contributions.-Dick Deacon, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield 14-16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the wafer crumbs, pecans and butter. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat the cream cheese, butter and sugar until smooth. Process cottage cheese in a blender until smooth; beat into a cream cheese mixture. Beat in the sour cream, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust., Return pan to baking sheet. Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, For glaze, puree 2-1/2 cups blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice. Discard pulp and seeds. , In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until completely cooled., Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with pansies or violas and mint if desired. Refrigerate leftovers.
Nutrition Facts : Calories 503 calories, Fat 29g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 301mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 2g fiber), Protein 9g protein.
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Cher Mack
[email protected]This cheesecake is amazing! I've made it twice now and it's always a hit. The crust is flaky and buttery, and the filling is creamy and tangy. The blueberries add a perfect pop of sweetness and color. I highly recommend this recipe.
Tasfia Hasan Tandra
[email protected]Not a fan of this cheesecake. The crust was too dry and the filling was too dense. I also didn't like the blueberry sauce.
Comedian Ewisíus (Comedian ewisíus)
[email protected]This cheesecake was a bit too sweet for my taste, but the crust was amazing! I'll definitely be making the crust again, but I'll use a different filling next time.
Muteti Kimanzi
[email protected]Easy to follow recipe that yielded a delicious cheesecake. The crust was perfectly crispy and the filling was creamy and smooth. The blueberries added a nice burst of flavor.
Rogue Renegade
[email protected]This recipe is a keeper! The cheesecake was creamy and flavorful, and the blueberry sauce was the perfect topping. I will definitely be making this again.
Puspo Mojumder
[email protected]I made this cheesecake for a potluck and it was gone in minutes! Everyone loved it. I'll definitely be making it again.
Larissa Roberts
[email protected]This cheesecake is so delicious! The crust is the perfect combination of crunchy and flaky, and the filling is creamy and smooth. The blueberries add a nice tartness that balances out the sweetness of the cheesecake.
Beatrice Wanjiru
[email protected]Just wanted to say thanks for this recipe! I'm not much of a baker, but this cheesecake was so easy to make and it turned out amazing. My family loved it!
VIRAL PREDICT
[email protected]Followed the recipe exactly and it turned out perfectly! The cheesecake was rich and creamy, and the blueberry sauce was the perfect topping. Will definitely be making this again.
Jayden Van der westhuizen
[email protected]This blueberry cheesecake was a huge hit at my last dinner party! The crust was flaky and buttery, and the filling was creamy and tangy. The blueberries added a perfect burst of sweetness and color. I will definitely be making this again soon.