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Cheesecake with Blueberry Sauce Recipe

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This recipe for Cheesecake with Blueberry Sauce is from The Pohl Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pie Crust:
1 1/2 c. graham cracker crumbs (can be GF)
1/4 c. sugar
1/3 c. butter, melted

Filling:
3 (8 oz.) pkgs. cream cheese, softened
1 1/2 c. sugar
6 eggs, room temp
2 c. sour cream, room temp
2 T. cornstarch
1 T. lemon juice
2 tsp. vanilla

Topping:
3 c. blueberries
1/4 c. sugar
2 T. lemon juice
2 1/2 tsp. cornstarch
Directions:
Directions:
Preheat oven to 350º.
Prepare crust. Bake at 350º for 10 mins. Cool.

Combine cream cheese and sugar, then add the following ingredients. Beat at medium speed until evenly combined. Pour into pie crust and bake at 350º for 40 mins. Turn off oven but keep cheesecake in oven for an additional 35-40 mins. so that it can cool slowly (try to avoid cracking). Cover and chill overnight - or at least 3 hrs.

Topping:

In saucepan bring to boil 2 c. blueberries, 1/4 c. sugar, 1 T. lemon juice. Mix 1 T. lemon with cornstarch then add to pan. Remove from heat and add remaining cup of blueberries.
Personal Notes:
Personal Notes:
Red Lion Inn Recipe - Gluten-free option.

Makes a very large cheesecake. Works great in a 9-inch springform pan.

 

 

 

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