Blueberry Cheesecake Recipe

• 份量: 15

食材

•40 vanilla wafers, crushed

•1 Cup finely chopped pecans

•1/3 Cup butter, melted

•FILLING:

•2 pkg cream cheese, softened (8 ounces each)

•1/2 Cup butter, softened

•1 1/2 Cups sugar

•2 Cups 4 cottage cheese (16 ounces)

•2 Cups sour cream (16 ounces)

•6 Tbsp cornstarch

•6 Tbsp all purpose flour

•4 1/2 tsp lemon juice

•1 tsp vanilla extract

•4 eggs, lightly beaten

•BLUEBERRY GLAZE:

•3 1/2 Cups fresh blueberries, divided

•1 Cup sugar

•2 Tbsp cornstarch

•Edible pansies or violas and fresh mint leaves, optional

步驟

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 degrees for 8 minutes. Cool on a wire rack. Reduce heat to 325 degrees.

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 degrees 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.