On Thursday last week I got my new camera. I didn’t get it until around 5:30 pm and was waiting all day for Ben to send me a text message saying that it was there. Boy the anticipation, I tell you. I got to test my camera out that same night at the Art and Wine Festival in downtown Fargo with a friend. My camera battery just barely got charged for that too. It was really fun, found a really good wine that was sweat but ended up forgetting the name of it.
I hate that feeling you get after going out to eat and you feel incredibly stuffed afterwards that it makes you feel fat. That is what I felt like on Saturday night after eating at Mexican Village with my Mom. Then I came home after that and I had blueberry cheesecake on my mind and decided to make that. I didn’t eat any of it that same night because I was still stuffed, but I ended up having some the next day. Blueberry anything is good in my opinion and so was this cheesecake.
This is a lighter cheesecake recipe.
Ingredients from Cooking Light
2/3 cup graham cracker crumbs (about 5 cookie sheets)
2/3 cup reduced-fat vanilla wafer crumbs (about 20 cookies)
3 tablespoons sugar
3 tablespoons butter, melted
2 1/2 cups fresh or frozen wild blueberries, thawed
1 tablespoon cornstarch
2 1/2 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
5 large eggs
1 1/2 cups fat-free sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 cup sugar
1/4 cup water
1 cup fresh or frozen, thawed, wild blueberries
1. Preheat oven to 325°.
2. To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter; toss with a fork until moist. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325° for 10 minutes; cool on a wire rack.
3. To prepare filling, combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in a food processor, and process until smooth. Place puree in a small saucepan; bring to a boil. Cook 6 minutes or until slightly thick, stirring constantly. Cool slightly. Reserve 1/2 cup blueberry puree for sauce; set remaining 1 cup blueberry puree aside.
4. Place cheeses in a large bowl; beat with a mixer at high speed for 3 minutes or until smooth. Combine 1 cup sugar, 2 tablespoons cornstarch, and salt. Add sugar mixture to cheese mixture; beat well. Add eggs, 1 at a time, beating well after each addition. Pour batter over prepared crust. Pour 1 cup blueberry puree over batter; gently swirl with a knife. Bake at 325° for 1 hour and 10 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven (do not turn oven off); place cheesecake on a wire rack.
5. To prepare topping, combine sour cream, 2 tablespoons sugar, and vanilla in a small bowl, stirring well. Spread sour cream mixture evenly over cheesecake. Bake at 325° for 10 minutes. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Remove sides of springform pan.
6. To prepare sauce, combine reserved 1/2 cup blueberry puree, 1/4 cup sugar, and water in a small saucepan. Cook over medium heat for 8 minutes or until sauce is thick, stirring constantly. Gently fold in 1 cup blueberries. Remove from heat, and cool. Serve sauce with cheesecake.