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Blueberries and Cream Cheesecake
Nb persons: 16
Yield:
Preparation time:
Total time:
Source: Spirit of Christmas Book 7, 1993
| Crust: | |
| 1 (12 oz.) pkg. | vanilla wafer cookies, finely crushed |
| 3/4 c. | butter , melted |
| Filling: | |
| 5 (8 oz.) pkgs. | cream cheese, softened |
| 1 1/2 c. | sugar |
| 6 | eggs |
| 2 | egg yolks |
| 3 Tb. | flour |
| 3 tsp. | vanilla extract |
| 1/4 c. | whipping cream |
| Topping: | |
| 3 Tb. | cornstarch |
| 1 c. + 3 Tb. | water, divided |
| 1 c. | sugar |
| 1 (16 oz.) pkg. | frozen unsweetened blueberries, thawed and drained |
For crust, combine cookie crumbs and butter. Press into bottom and halfway up sides of a greased 9:" springform pan. Cover and refrigerate.
For filling, beat cream cheese 25 minutes in a large bowl, adding 1 pkg. 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 Tb. water in a small bowl; stir unti 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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