How can you beat a 6 inch blueberry cheesecake that is light and fresh and perfect for a small gathering?
This lovely dessert started out as a cheesecake for ten at the blog Bakeaway with Me. It looked so appealing that I vowed to make it when the blueberry harvest came in—even though I am not a big cheesecake eater.
But there was a problem. I am dieting. And dieting while blogging is tough. Dessert a special challenge–it goes something like this:
Day 1: Make a lot of cookies to test a new recipe. Eat a lot of cookies (for analysis purposes…).
Day 2: Revise recipe and bake again. Eat one cookie (alright three), then send cookies with your lifeguard daughter to the pool.
Day 3: Make final recipe changes and do final test. Sample final changes (extensively). Send leftovers back with the CSA truck.
Day 4: Cry when you get on the scale.
And so I resolved to make smaller recipes and cut this recipe down and bought a 6 inch springform pan. It’s not just me—one of my blogging friends, Thao from In Good Flavor, recently came to the same conclusion. Gotta love your fellow bloggers!
And in the end, I figured, small makes sense. I am much more likely to have a dinner for 4 – 6 than 10!
While this blueberry cheesecake requires a lot of elapsed time it is not at all difficult. With fresh blueberries folded into the topping (along with cooked blueberries in the cheesecake), it has a brightness that I don’t usually associate with cheesecake. Enough to win over even a non-cheesecake person!
- 1 cup blueberries
- 1/2 tablespoon cornstarch
- 10 ounces cream cheese; softened (1 package plus a little more)
- 1/3 cup sugar
- 2 Eggs
- 1 tablespoon Cornstarch
- pinch Salt
- 1/2 cup + 2 tablespoons Sour cream
- 1 tablespoon Sugar
- 1/4 teaspoon Vanilla extract
- 2 tablespoons Sugar
- 2 tablespoons water
- 2/3 cup Fresh blueberries
- Combine 1 cup blueberries and 1/2 tablespoon cornstarch in container of an electric 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 1/4 cup puree for glaze.
- Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1/3 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 1 tablespoon cornstarch and salt. Pour batter into a greased 6-inch springform pan. Pour puree over cheesecake batter; gently swirl with a knife. Bake at 325 F degrees for 45 minutes or until set. Remove from oven; cool on wire rack 20 minutes.
- Combine sour cream, 1 tablespoon sugar, and vanilla in a small bowl; mix well. Spread sour cream mixture over cheesecake. Bake at 325 F degrees an additional 10 minutes. Cool cheesecake on wire rack. Cover and chill 8 hours.
- Combine reserved 1/4 cup puree, 2 tablespoons sugar, and water in a small saucepan; cook over medium heat, stirring constantly, until thickened. Gently fold in 2/3 cups blueberries; let cool.
- Remove sides of springform pan. Spoon blueberry glaze on cheesecake. Yield: 4-6 servings.