The sauce also helps hide any cracks that may occur if you can’t help opening the oven to gaze at it while setting up
The blueberry bushes are really at peak production and there are too many berries to eat slowly.
This is my type of problem.
Blueberry Cheesecake
Sauce
- 1 1/2 cups fresh blueberries
- 1/4 cup sugar
- 1 tbsp lemon juice
- 2 tsp cornstarch
- 1 tbsp water
Crust
- 1 1/2 cups graham crackers
- 2 tsp cinnamon
- 1/4 cup sugar
- 6 tbsp melted butter
Filling
- 28 oz cream cheese
- 1 cup sugar
- 1 cup Greek yogurt
- 2 tbsp flour
- 2 tsp vanilla extract
- 4 eggs
Make sauce first. Mix berries, sugar and lemon juice together in a sauce pan and let stand 15 minutes. Bring to boil and then simmer on medium until berries begin to break. Mix cornstarch and water together and add to berries. Mix and continue to simmer and crush berries until thickened and smooth. Remove from heat and stir every so often to keep from forming a skin on surface. Meanwhile mix all crust ingredients together and press evenly into the bottom of a greased spring form pan. Bake at 350 degrees until lightly browned, about 10 minutes. Remove and let cool. Meanwhile beat cheese and sugar until smooth in a mixer. Add flour, yogurt and vanilla and beat until smooth again. Add one egg at a time and beat in completely over medium low speed. Pour cheese mixture into spring form pan. Spoon 2 tbsp blueberry sauce on top of cheese and swirl in with a knife. Bake at 350 degrees until set and risen, about 1 hour. Turn off oven and leave cheesecake inside for another hour without opening the door. Remove from oven and let stand for 1 hour more until cooled completely. Spread remaining sauce over top evenly and place in refrigerator overnight before serving. Can be stored frozen for a month.
Rufus' Food and Spirits Guide 