Cheesecake With New England Blueberry Sauce

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
24 ounces cream cheese (3 large packages), softened
1-1/2 cups sugar
6 eggs, at room temperature
2 cups sour cream, at room temperature
2 tablespoons cornstarch
1 tablespoon lemon juice
2 teaspoons vanilla

New England Blueberry Sauce (recipe follows)

Preheat the oven to 350°. Prepare the crust: Combine the graham cracker crumbs and sugar in a bowl. Pour in the melted butter and mix until all the crumbs are moistened. Press the mixture into a 10-in springform pan, thoroughly covering the bottom and pressing it to the top of the sides. Bake at 350°for 10 minutes. Set the crust aside to cool at least 10 minutes.

For the filling: Cream the cream cheese and sugar together in the large bowl of an electric mixer. Mix in the remaining ingredients, and beat at medium speed for about 2-1/2 minutes, scraping the bowl once. Pour into the cooled crust. Bake at 350°for 40 minutes, rotating the pan gently once during the baking. Turn off the oven heat, and leave the cheesecake in the oven for an additional 30 to 45 minutes until set, rotating the pan twice. Then remove the cheesecake from the oven and allow it to cool thoroughly. Cover and chill overnight or for at least 3 hours. Pour the topping on the top of the cheesecake before serving, spreading it so it covers the center.

Serves 10 to 12


New England Blueberry Sauce

3 cups blueberries
1/4 cup sugar
2 tablespoons lemon juice
2-1/2 teaspoons cornstarch

Combine 2 cups of the blueberries, the sugar, and 1 tablespoon of the lemon juice in a saucepan, and cook over high heat until boiling. Mix the remaining 1 tablespoon of lemon juice with the cornstarch, and add to the blueberries. Cook, stirring constantly, over medium heat, until thickened. Remove from the heat, and stir in the remaining 1 cup blueberries. Cover and chill until ready to serve.


Yields 2 cups
 

MAIN MENU