Blueberry Cheesecake
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
Savor the best of the blues with this crowd-pleasing blueberry cheesecake. “Dick and I became highly desired members of a supper club group in anticipation of his contributions,” notes his wife, Sybil.
Dick Deacon Lawrenceville, Georgia
Blueberry Cheesecake Recipe
Blueberry Cheesecake
40 vanilla wafers, crushed
1 cup finely chopped pecans
1/3 cup butter, melted
Filling: 2 pkg. (8 oz. each) cream cheese, softened
½ cup butter, softened
1 ½ cups sugar
4 cups (16 oz.) 4% cottage cheese
2 cups (16 oz.) sour cream
6 Tbsp. cornstarch
6 Tbsp. flour
4 ½ tsp. lemon juice
1 tsp. vanilla
4 eggs, lightly beaten
Blueberry Glaze: 3 ½ cups blueberries, divided
1 cup sugar
2 Tbsp. cornstarch
Edible pansies or violas and fresh mint leaves, optional
In a large bowl, combine the wafer crumbs, pecans and butter. Press onto the bottom and 2 inches up the sides of greased 10 inch springform pan. Place on a baking sheet. Bake at 375 F. for 8 minutes. Cool on a wire rack. Reduce to 325 F.
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 F. 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 1/2blueberries 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 blueberries; garnish with pansies or violas and mint if desired. Refrigerate leftovers. 14-16 servings
(Recipe for Blueberry Cheesecake was in tasteofhome.com)
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