Blueberry Glazed Cheesecake Recipe
Summary
Ingredients
| 1 1/2 c. graham wafer crumbs 375 mL | ||
| Sugar | 3 Tablespoon | |
| Melted butter | 1/2 Cup (16 tbs) | |
| 2 env. gelatin 2 env. | ||
| 1 c. sugar, divided 250 mL | ||
| Salt | 1/4 Teaspoon | |
| Egg yolks | 3 | |
| Milk | 1 Cup (16 tbs) | |
| 3-250 g pkgs. cream cheese 3-250 g pkgs. | ||
| Lemon peel | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| Egg whites | 3 | |
| Sour cream | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Cornstarch | 1/2 Tablespoon | |
| Blueberries | 2 1/4 Cup (16 tbs) | |
| Water | 3/4 Cup (16 tbs) | |
| Lemon juice | 1 1/2 Tablespoon | |
Directions
Combine the graham wafer crumbs, sugar and melted butter and mix well.
Press the mixture into the bottom of an 11 or 12" (28 or 30 cm) springform pan.
Refrigerate.
In a small saucepan combine the gelatin, 3/4 c. (175 mL) sugar and salt.
Beat together the egg yolks and milk and stir into the saucepan.
Cook over medium heat, stirring frequently, until the gelatin dissolves and the custard has thickened slightly — about 5-10 minutes.
Remove from heat and cool 10 minutes.
In a large bowl beat the cream cheese, lemon peel, lemon juice and vanilla until smooth and creamy.
Slowly beat in the cooled custard mixture until well blended.
Chill, stirring occasionally, until the mixture is partially set.
Beat the egg whites until soft peaks form; beat in the remaining 1/4 c. (50 mL) sugar.
Fold the beaten egg whites and the sour cream into the cheese mixture.
Mix only until well combined.
Pour onto the prepared graham wafer crust.
Refrigerate at least 4 hours or overnight.
One hour before serving combine the 1/2 c. (125 mL) sugar and cornstarch in a small saucepan.
Crush 1 1/2 c. (125 mL) of the blueberries and stir into the sugar mixture together with 3/4 c. (175 mL) water.
Bring this mixture to the boil, stirring constantly, until translucent.
Add the lemon juice and remaining blueberries.
Stir well and cool 30 minutes.
Pour over top of the cheesecake and refrigerate until ready to serve.
Press the mixture into the bottom of an 11 or 12" (28 or 30 cm) springform pan.
Refrigerate.
In a small saucepan combine the gelatin, 3/4 c. (175 mL) sugar and salt.
Beat together the egg yolks and milk and stir into the saucepan.
Cook over medium heat, stirring frequently, until the gelatin dissolves and the custard has thickened slightly — about 5-10 minutes.
Remove from heat and cool 10 minutes.
In a large bowl beat the cream cheese, lemon peel, lemon juice and vanilla until smooth and creamy.
Slowly beat in the cooled custard mixture until well blended.
Chill, stirring occasionally, until the mixture is partially set.
Beat the egg whites until soft peaks form; beat in the remaining 1/4 c. (50 mL) sugar.
Fold the beaten egg whites and the sour cream into the cheese mixture.
Mix only until well combined.
Pour onto the prepared graham wafer crust.
Refrigerate at least 4 hours or overnight.
One hour before serving combine the 1/2 c. (125 mL) sugar and cornstarch in a small saucepan.
Crush 1 1/2 c. (125 mL) of the blueberries and stir into the sugar mixture together with 3/4 c. (175 mL) water.
Bring this mixture to the boil, stirring constantly, until translucent.
Add the lemon juice and remaining blueberries.
Stir well and cool 30 minutes.
Pour over top of the cheesecake and refrigerate until ready to serve.
Chef
