Blueberry Cheesecake

Name: Blueberry Cheesecake
Ingredients: For crust; 2 1/3 cups ground graham crackers, gingersnaps or biscotti biscuits (I usually chop some nuts and add to the crust - pecans, walnuts or pine nuts); 1/2 cup (1 stick) unsalted butter, melted; 1/4 cup sugar; For filling; 4 8-ounce packages cream cheese, room temperature; 1 1/2 cups sugar; 1/4 cup all purpose flour; 5 large eggs; 1 16-ounce container sour cream; 1/4 cup milk; 1 tablespoon vanilla extract; For topping; 1 heaping cup of blueberries plus additional 1/2 cup; 1/4 cup sugar; 1 1/2 teaspoon corn starch

16 ingredients

1 steps

Ingredients

For crust
2 1/3 cups ground graham crackers, gingersnaps or biscotti biscuits (I usually chop some nuts and add to the crust - pecans, walnuts or pine nuts)
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
For filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
1/4 cup all purpose flour
5 large eggs
1 16-ounce container sour cream
1/4 cup milk
1 tablespoon vanilla extract
For topping
1 heaping cup of blueberries plus additional 1/2 cup
1/4 cup sugar
1 1/2 teaspoon corn starch

Directions

1

{"0":"Make crust:","1":"Position rack in center of oven and preheat to 375\u00b0F. Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine all ingredients in processor. Blend using on\/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.","3":"Make filling:","4":"Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla. Pour filling into crust.","5":"Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.","7":"Make topping:","8":"In a saucepan over medium high heat, combine 1 heaping cup blueberries, sugar and cornstarch. Mix until sugar and cornstarch dissolve. Boil 3 min. or until juices are thick, take off heat, and stir in 1\/2 cup blueberries. Cool mixture, pour over cheesecake and chill 2 hours or until set.","10":"Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges."}

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