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Blueberry Cheesecake Recipe

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This recipe for Blueberry Cheesecake, by , is from Treasured Family Favorites, 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!

Linda Turley


2/3 cup graham cracker crumbs (about 5 cookie sheets)
2/3 cup reduced fat vanilla wafer crumbs (about 20 cookies)
3 T. sugar
3 T. butter, melted
2 1/2 cups fresh or frozen blueberries, thawed
3 T. cornstarch, divided
2 8 oz. fat-free cream cheese, softened
1 8 oz. 1/3 less-fat cream cheese, softened
1 cup sugar
1/4 t. salt
5 large eggs
1 1/2 cup fat free sour cream
2 T. sugar
1/2 t. vanilla
1/4 cup sugar
1/4 cup water
1 cup fresh or frozen blueberries, thawed

Preheat oven to 325 degrees. To prepare crust, combine the first 3 ingredients in a medium bowl. Drizzle with butter and toss with a fork until moist. Firmly press mixture into bottom of a 9 inch springform pan coated with cooking spray. Bake at 325 for 10 minutes. Cool on a wire rack. To prepare filling, combine 2 1/2 cups blueberries and 1 T. cornstarch until smooth. Place purée in a small saucepan; bring to a boil. Cook 6 minutes or until slightly thick, stirring constantly. Cool slightly. Reserve 1/2 cup blueberry purée for sauce. Refrigerate. Set aside remaining 1 cup blueberry purée. Place cheeses in a large bowl; beat for 3 minutes or until smooth. Combine 2 T. cornstarch, 1 cup sugar, and salt. Add sugar mixture to cheese mixture; beat well. Add eggs, beating well. Pour batter into prepared crust. Pour 1 cup blueberry purée over batter, gently swirl with a knife. Bake at 325 degrees for one hour and 10 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven (do not turn oven off); place cheesecake on a wire rack. To prepare topping, combine sour cream, 2 T. sugar and vanilla in a small bowl, stirring well. Spread sour cream mixture evenly over cheesecake. Bake at 325 degrees for 10 minutes. Remove from oven; run a knife around outside edge. Cool at room temperature. Cover and chill at least 8 hours. Remove sides of springform pan. To prepare sauce, combine reserved 1/2 cup blueberry purée, 1/4 cup sugar and water in a small saucepan. Cook over medium heat for 8 minutes or until sauce is thick, stirring constantly. Gently fold in 1 cup blueberries. Remove from heat and cool. Serve sauce with cheesecake,




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