Blueberries And Cream Cheesecake
Ingredients
- 2 1/2 cups blueberries, fresh
- 1 tablespoon cornstarch
- 24 ounces cream cheese at room temperature
- 1 cup sugar replacement, granulated
- 5 large eggs
- 2 tablespoons cornstarch
- 1 1/2 cups sour cream
- 1/4 teaspoon salt
- 2 tablespoons sugar replacement, granulated
- 1/2 teaspoon vanilla extract
- 1/4 cups sugar replacement, granulated
- 1/4 cup water
- 1 cup blueberries, fresh
Directions
Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in blender; blend until smooth.Cook puree in saucepan over medium-high heat about 15 minutes or until slightly thickened, stirring constantly.
Set mixture aside to cool.
Reserve 1/2 cup puree for glaze.
Beat cream cheese with an electric mixer until light and fluffy.
Gradually add 1 cup sugar, mixing well.
Add eggs, one at a time, beating well after each addition.
Stir in 2 tablespoons cornstarch and salt.
Pour batter into a greased 9-inch springform pan.
Pour puree over cheesecake batter; gently swirl with a knife.
Bake at 325F (160C) for 45 minutes or until set.
Remove from oven; cool on wire rack 20 minutes.
Combine sour cream, 2 tablespoons sugar, and vanilla extract; mix well.
Spread over cheesecake.
Bake at 325F (160C) an additional 10 minutes.
Cool on wire rack.
Cover and chill 8 hours.
Combine reserved 1/2 cup puree, 1/4 cup sugar and water in a small saucepan; cook over medium heat, stirring constantly until thickened.
Gently fold in 1 cup blueberries; let cool.
Remove sides of springform pan.
Spoon blueberry glaze on cheesecake.