Blueberry Swirl Cheesecake
I always have blueberries in my freezer and I love cheesecake so this is one of my favorite blueberry recipes.I served it to my mother-in-law,on her birthday and she loved it!
- 1-1/2 cups frozen blueberries,thawed
- 1 tablespoon sugar (I use Splenda)
- 1 tablespoon water
- 1-1/2 teaspoon cornstarch
- 1-1/4 cups graham cracker crumbs
- 1/4 cups sugar (I use Splenda)
- 1/3 cup butter,melted
- 3 packages (8 ounce each) cream cheese ( I use low-fat)
- 1 can (14 ounce) sweetened condensed milk
- 3 eggs
- 1/4 cup lemon juice ( I use fresh squeezed)
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.
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