Blueberries and Cream Cheesecake
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Ingredients
Crust
| 12 oz. | vanilla wafer cookies, crushed | | 3/4 cup | butter, melted |
Filling
| 5 pkg. (8 oz. each) | cream cheese | | 1-1/2 cup | granulated sugar | | 6 | eggs | | 2 | egg yolks | | 3 tbsp. | all-purpose flour | | 3 tsp. | vanilla extract | | 1/4 cup | whipping cream |
Topping
| 3 tbsp. | cornstarch | | 1 cup | water | | 3 tbsp. | water | | 1 cup | granulated sugar | | 1 lb. | blueberries |
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Instructions
Crust:
Combine cookie crumbs and butter. Press into bottom and halfway up sides of a greased 9-inch springform pan. Cover and refrigerate.
Filling:
Beat cream cheese 25 minutes in a large bowl, adding 1 package at a time. Add sugar and beat 5 minutes longer. Add eggs and egg yolks, one at a time, beating 2 minutes after each addition. Beat in flour and vanilla. Beat in cream.
Preheat oven to 500°F. Pour filling into crust. Bake 10 minutes. Reduce heat to 200°. Bake 1 hour. Turn oven off and leave cake in oven 1 hour without opening door. Cool completely on a wire rack. Remove sides of pan.
Topping:
Combine cornstarch and 3 tbsp. water in small bowl; stir until smooth. Combine sugar and remaining 1 cup water in a small saucepan. Stirring constantly, cook over medium heat until sugar dissolves. Stirring constantly, add cornstarch mixture and cook until mixture boils and thickens. Remove from heat and cool to room temperature. Stir in blueberries. Spoon topping over cheesecake. Loosely cover and refrigerate 8 hours or overnight. Serve chilled.
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