Blueberry Swirl Cheesecake

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Topping

  • 1 1/2 c. blueberries
  • 1/4 c. sugar
  • 2 tsp. cornstarch


Combine; bring to boil, stirring 5 minutes. Puree in blender with 1 tablespoon lemon juice; cool.


Crust

  • 1 c. graham cracker crumbs
  • 2 tbsp. sugar
  • 2 tbsp. butter, melted


Wrap outside of 9 inch springform pan with tin foil; mix ingredients; press into pan and bake 10 minutes at 350 degrees; cool.


Filling

  • 3 (8 oz.) pkg. cream cheese, softened
  • 1 c. sugar
  • 8 oz. sour cream
  • 2 tsp. vanilla
  • 4 lg. eggs
  • 2 tbsp. flour


Preparation

  1. Beat cheese, sugar, sour cream and vanilla until smooth
  2. Add eggs, then flour
  3. Pour batter over crust
  4. Place pan in larger pan
  5. Drizzle puree over batter to marbleize
  6. Place on oven rack
  7. Pour water into larger pan 1 inch up side of springform pan
  8. Bake 1 1/4 hours or until set.
  9. Turn oven off
  10. Let stand 1 hour
  11. Remove pan from water bath
  12. Remove foil
  13. Cool
  14. Cover and refrigerate overnight; remove sides of pan.


From Cooks.com