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Blueberry Cheesecake Recipe

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This recipe for Blueberry Cheesecake, by , is from The Gardners' Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cracker Crust:
1 1/2 cups graham cracker crumbs
1/2 tsp cinnamon
1/2 cup butter, melted

Filling:
500 grams cream cheese
2 tbsp flour
1 cup sugar
5 eggs, well beaten
1 (500 ml) carton dairy sour cream





Glaze:
3 cups fresh blueberries, divided (Frozen, thawed and drained berries can be substituted for fresh)
1/2 cup water
1/3 cup sugar
2 tbsp cornstarch

Directions:
Directions:
For crust: combine cracker crumbs with cinnamon and melted butter. Spread in bottom and up sides of 9-inch springform pan. Bake at 350 F for 10 minutes.

For the filling: beat cream cheese until fluffy. Beat in flour and sugar, then beaten eggs until mixture is smooth. Stir in sour cream until well blended. Pour into pan and bake at 350 F for about 50 to 55 minutes or until set in centre. Cool, then chill well. Just before serving, remove pan sides.

For glaze: place two cups of the blueberries and water in saucepan. Bring to a boil then simmer gently one minute. Mix sugar and cornstarch together and stir into simmering blueberries. Cook, stirring, until mixture is thickened and clear. Stir remaining one cup blueberries into glaze. Leave until cold. Spread enough blueberry glaze to cover top of cheesecake. Any remaining glaze can be served separately. (Mom prefers to place spoonful of glaze over cut cake slice.)

Number Of Servings:
Number Of Servings:
Makes 12 servings
Personal Notes:
Personal Notes:
Anne's favourite - lost and then found!

 

 

 

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