Blueberries and Cream Cheesecake

by Fred Ball

Servings: 16 servings

INGREDIENTS

Crust:
12 oz. vanilla wafer cookies, crushed
3/4 cup butter, melted

Filling:
5 pkg. (8 oz. each) cream cheese
1-1/2 cups granulated sugar
6 eggs
2 egg yolks
3 tbsp. all-purpose flour
3 tsp. vanilla extract
1/4 cup whipping cream

Topping:
3 tbsp. cornstarch
1 cup plus 3 tbsp. water, divided
1 cup granulated sugar
16 oz. blueberries

INSTRUCTIONS

Crust:
Combine cookie crumbs and butter. Press into bottom and halfway up sides of a greased 9-inch springform pan. Cover and refrigerate.

Filling:
Beat cream cheese 25 minutes in a large bowl, adding 1 package at a time. Add sugar and beat 5 minutes longer. Add eggs and egg yolks, one at a time, beating 2 minutes after each addition. Beat in flour and vanilla. Beat in cream.

Preheat oven to 500°F. Pour filling into crust. Bake 10 minutes. Reduce heat to 200°. Bake 1 hour. Turn oven off and leave cake in oven 1 hour without opening door. Cool completely on a wire rack. Remove sides of pan.

Topping:
Combine cornstarch and 3 tbsp. water in small bowl; stir until smooth. Combine sugar and remaining 1 cup water in a small saucepan. Stirring constantly, cook over medium heat until sugar dissolves. Stirring constantly, add cornstarch mixture and cook until mixture boils and thickens. Remove from heat and cool to room temperature. Stir in blueberries. Spoon topping over cheesecake. Loosely cover and refrigerate 8 hours or overnight. Serve chilled.

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