1In a food processor or blender,process the blueberries,sugar,water and cornstarch until blended.Place in a heavy saucepan;bring to a boil.Reduce heat;cook and stir over medium heat for 2 minutes or until thickened.Set aside 6 tablespoons for filling. Refrigerate remaining sauce for topping.
2Combine crust ingredients.Press into the bottom of a 9 inch spring form pan,set aside.
In a mixing bowl,beat the cream cheese and milk until smooth.Add eggs;beat on low until just combined.Add lemon juice;beat just until blended.Pour half of the filling over crust;top with half of the reserved blueberry sauce.Repeat layers.Cut through filling with a knife to swirl blueberry sauce.Place pan on a baking sheet.
3Bake at 325 degrees F. for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes.Carefully run a knife around the edge of the pan to loosen;cool 1 hour longer.Refrigerate overnight.Remove sides of pan.Serve with chilled blueberry sauce and a dollop of whipped cream.
Setting up a charcoal grill can be intimidating: It’s hot, it can get kind of messy if you’re not prepared, and it’s unfamiliar to lots of home cooks. But with a little know-how you’ll be grilling with confidence all summer long.
Juicy summer tomatoes are the stars of this main dish salad—they’re even used in the tangy vinaigrette. Toss two kinds with whole-grain croutons, other veggies, and chicken for a hearty take on panzanella.