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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Swirl Cheesecake Recipe

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This recipe for Blueberry Swirl Cheesecake is from Mom's Home Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Topping:
1 12 oz pkg frozen blueberries, thawed
1 tbsp. sugar
1 tbsp. water
1 1/2 tbsp. cornstarch

Crust:
1 1/4 cup graham wafer crumbs
1/3 cup margarine, melted
1/4 cup sugar

Filling:
2 pkgs 8 oz cream cheese, softened
1 14 oz sweetened condensed milk
3 eggs
1/4 cup lemon juice
Directions:
Directions:
Blend together blueberries, sugar, water and cornstarch. Bring the ingredients to a boil in a saucepan. Reduce heat. Cook and stir over medium heat for 2 minutes or until thickened. Set aside 6 tablespoons for filling. Refrigerate the remaining sauce for topping.
After combining the crust ingredients, press onto the bottom of a 9 inch pan. Set aside. Mix together the cream cheese and milk until smooth. Add eggs and lemon juice, and pour half of the filing over the crust. Top with half of the reserved blueberry sauce. Repeat layers. Cut through filling with a knife to swirl blueberry sauce. Bake at 325 degrees for 40 - 45 minutes or until center is almost set. Refrigerate overnight. Serve with chilled blueberry sauce.
Number Of Servings:
Number Of Servings:
12

 

 

 

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