Brian is gaga for anything blueberry... this cheesecake is an oft-requested favorite at our house. (And so easy!) From Kraft Foods.
Blueberry Swirl Cheesecake
prep time: 15 min
total time: 5 hr
makes: 16 servings
1 c. graham cracker crumbs
1 c. plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
1 tsp. vanilla
1 c. sour cream
2 c. fresh or thawed frozen blueberries
Preheat oven to 325°F.
Mix crumbs, 3 Tbsp. of the sugar and the butter.
Press firmly onto bottom of foil-lined 13x9-inch baking pan.
Bake 10 min.
Beat cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended.
Add sour cream; mix well.
Add eggs, one at a time, beating on low speed after each addition just until blended.
Pour over crust.
Puree the blueberries in a blender or food processor.
Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.
Bake 45 min. or until center is almost set; cool.
Cover and refrigerate at least 4 hours before serving.
Store leftover cheesecake in refrigerator.
I have halved this before, and made it in a ready-made graham cracker crust for speed and convenience.
You can also substitute 1 can (15 oz.) blueberries, well drained, for the 2 c. fresh or frozen blueberries.
Instead of using a blender, crush the blueberries in a bowl with a fork. Drain before spooning over the cheesecake batter and swirling to marbleize as directed.