How to make it

  • 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.

Reviews & Comments 2

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    " It was excellent "
    pointsevenout ate it and said...
    This is going to be good. Tasted all components going together but not final product.
    See Blueberry Ripple Cheese Cake for more.
    Was this review helpful? Yes Flag
  • midgelet 9 years ago
    1 pkg is 1/2 lb or 8 oz or or approximately 227 grams
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  • gourmetana 9 years ago
    I love the sound of this :) how does it weigh a pkg of cream cheese in the US?
    Was this review helpful? Yes Flag

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