BLUEBERRY CHEESECAKE

Blueberry Cheesecake image

Savor the best of the blues with this crowd-pleasing blueberry cheesecake. My wife and I became highly desired members of a supper club group in anticipation of my contributions.-Dick Deacon, Lawrenceville, Georgia

Provided by Taste of Home

Categories Desserts

Time 2h10m

Yield 14-16 servings.

Number Of Ingredients 19

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Ingredients

40 vanilla wafers, crushed
1 cup finely chopped pecans
1/3 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup butter, softened
1-1/2 cups sugar
2 cups 4% cottage cheese
2 cups sour cream
6 tablespoons cornstarch
6 tablespoons all-purpose flour
4-1/2 teaspoons lemon juice
1 teaspoon vanilla extract
4 large eggs, lightly beaten
BLUEBERRY GLAZE:
3-1/2 cups fresh blueberries, divided
1 cup sugar
2 tablespoons cornstarch
Edible pansies or violas and fresh mint leaves, optional

Steps:

In a large bowl, combine the wafer crumbs, pecans and butter. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat the cream cheese, butter and sugar until smooth. Process cottage cheese in a blender until smooth; beat into a cream cheese mixture. Beat in the sour cream, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust., Return pan to baking sheet. Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, For glaze, puree 2-1/2 cups blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice. Discard pulp and seeds. , In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until completely cooled., Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with pansies or violas and mint if desired. Refrigerate leftovers.

Nutrition Facts : Calories 503 calories, Fat 29g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 301mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 2g fiber), Protein 9g protein.