Blueberry Ripple Cheese Cake Recipe

How to make it

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• Make topping:
• combine berries and sugar and cook to soften berries.
• Dissolve some cornstarch in some cold water
• Stir in cornstarch and cook and stir/whisk constantly until mixture becomes thick over medium heat.
• remove from heat
• set aside cool and chill
• Make cheesecake:
• Use room temperature ingredients
• Use a 9 inch spring form pan
• Butter complete pan
• Sprinkle cookie crumbs of choice to coat the pan
• Beat cream cheese smooth
• Beat in sugar and vanilla
• Beat in sour cream and heavy cream
• lastly beat in fork beaten eggs just to blend well at low speed
• Pour mixture in pan
• Swirl a Tbs or 2 of topping into batter with a fork
• Wrap pan tightly in foil
• Bake cheesecake in a water bath ( place the wrapped pan in a larger pan filled with hot water than comes up at least an inch up sides of the cheesecake pan )
• Bake in a 250F ( not 350 ) oven until cheesecake is set - approx 2 hours or so- it will jiggle like a custard
• Remove pan from oven, remove pan from water bath
• Remove foil from pan
• Cool cheesecake on a cooling rack
• Chill well overnight which also firms up cheesecake
• Remove sides of spring-form pan
• Before serving,spread on the blueberry topping over the cheesecake
• and let sit out at room temp about 15 minutes before serving since I believe texture and taste improves when cheesecake is not ice cold.