Blueberries & cream cheesecake

Yield: 16 Servings

Measure Ingredient
12 ounces Vanilla wafer cookies;crush
¾ cup Butter; melted
5 8 oz packages cream cheese
1½ cup Granulated sugar
6 Eggs
2 Egg yolks
3 tablespoons All-purpose flour
3 teaspoons Vanilla extract
¼ cup Whipping cream
3 tablespoons Cornstarch
1 cup Plus 3 tb water, divided
1 cup Granulated sugar
16 ounces Blueberries




For crust, combine cookie crumbs and butter. Press into bottom and halfway up sides of a greased 9-inch springform pan. Cover and refrigerate.

For filling, beat cream cheese 25 minutes in a large bowl, adding 1 package at a time. Add sugar and beat 5 minutes longer. Add eggs and egg yolks, one at a time, beating 2 minutes after each addition. Beat in flour and vanilla. Beat in cream. Preheat oven to 500 degrees.

Pour filling into crust. Bake 10 minutes. Reduce heat to 200 degrees. Bake 1 hour. Turn oven off and leave cake in oven 1 hour without opening door. Cool completely on a wire rack. Remove sides of pan.

For topping, combine cornstarch and 3 tablespoons water in small bowl; stir until smooth. Combine sugar and remaining 1 cup water in a small saucepan. Stirring constantly, cook over medium heat until sugar dissolves. Stirring constantly, add cornstarch mixture and cook until mixture boils and thickens. Remove from heat and cool to room temperature. Stir in blueberries. Spoon topping over cheesecake.

Loosely cover and refrigerate 8 hours or overnight. Serve chilled.

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