Blueberry Cheesecake

Recipe Ingredients

		Crust
2 1/3 cups	340g / 11oz	Graham cracker crumbs
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - melted
1/4 cup	49g / 1.7oz	Sugar
		Filling
4		Cream cheese - (8 oz ea) - room temperature
1 1/2 cups	297g / 10oz	Sugar
1/4 cup	15g / 0.5oz	All-purpose flour
5 cups	990g / 34oz	Eggs (large)
1		Container sour cream - (16 oz)
1/4 cup	59ml	Milk
1 tablespoon	15ml	Vanilla extract
		Topping
1/3 cup	78ml	All-fruit blueberry spread
2		Baskets fresh blueberries - (6 oz ea)
		= (or 12-oz pkg frozen blueberries,
		Thawed, drained)

Recipe Instructions

Make Crust: Position rack in center of oven and preheat to 375 degrees. 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.

Make Filling: 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.

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.

Make Topping: Stir blueberry spread in large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.

Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges.

This recipe yields 10 to 12 servings.

Source:
Bon Appetit, September 1997

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