≡   Categories
City of Portland
Blueberries And Cream Cheesecake Recipe

12 ounce Vanilla wafer cookies,crush
3/4 c. Butter, melted
5 x 8 ounce pkgs. cream cheese
1 1/2 c. Granulated sugar
6 x Large eggs
2 x Egg yolks
3 Tbsp. All-purpose flour
3 tsp Vanilla extract
1/4 c. Whipping cream
3 Tbsp. Cornstarch
1 c. Plus 3 tb water, divided
1 c. Granulated sugar
16 ounce Blueberries


For crust, combine cookie crumbs and butter. Press into bottom and halfway up sides of a greased 9-inch springform pan. Cover and chill. For filling, beat cream cheese 25 min in a large bowl, adding 1 package at a time. Add in sugar and beat 5 min longer. Add in Large eggs and egg yolks, one at a time, beating 2 min after each addition. Beat in flour and vanilla. Beat in cream. Preheat oven to 500 degrees. Pour filling into crust. Bake 10 min. Reduce heat to 200 degrees. Bake 1 hour. Turn oven off and leave cake in oven 1 hour without opening door. Cold completely on a wire rack. Remove sides of pan. For topping, combine cornstarch and 3 Tbsp. water in small bowl; stir till smooth. Combine sugar and remaining 1 c. water in a small saucepan. Stirring constantly, cook over medium heat till sugar dissolves. Stirring constantly, add in cornstarch mix and cook till mix boils and thickens. Remove from heat and cold to room temperature. Stir in blueberries. Spoon topping over cheesecake. Loosely cover and chill 8 hrs or possibly overnight. Serve chilled.

Source: cookeatshare.com