This delicious 6 inch blueberry cheesecake is perfect for a small gathering or a romantic dinner for two. Cheesecake--it's not just for parties anymore!
10ouncescream cheese; softened1 package plus a little more
1/3cupsugar
2Eggs
1tablespoonCornstarch
pinchSalt
1/2cup+ 2 tablespoons Sour cream
1tablespoonSugar
1/4teaspoonVanilla extract
2tablespoonsSugar
2tablespoonswater
2/3cupFresh blueberries
Instructions
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.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.