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
- Beat cheese, sugar, sour cream and vanilla until smooth
- Add eggs, then flour
- Pour batter over crust
- Place pan in larger pan
- Drizzle puree over batter to marbleize
- Place on oven rack
- Pour water into larger pan 1 inch up side of springform pan
- Bake 1 1/4 hours or until set.
- Turn oven off
- Let stand 1 hour
- Remove pan from water bath
- Remove foil
- Cool
- Cover and refrigerate overnight; remove sides of pan.
From Cooks.com