Preheat the oven to 350. Spray a 9 inch springform oan with bakers spray. Have a baking sheet ready to hold cheesecake covered with foil
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Make Blueberry swirl sauce
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Combine water, lemon juice and cornstarch in a small bowl until smooth
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In a saucepan heat blueberries, sugar and salt, cook over low heat until blueberries begin to soften and become juicy
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Add the cornstarch mixture and smash most of the bleberrieswith a spoon and cook until thickened about 5 minuted, pour into a bowl and cool to room temperature
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Make crust
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Combine graham cracker crumbs, sugar and melted butter in a bowl until moistened
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Press into bottom and sides of springform oan and freeze while preparing filling
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Make Cheesecake Filling
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In a large bowl beat cream cheese until smooth
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Add sugar and beat until light and fluffy, beat in lemon, salt and vanilla
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Add eggs one at a time beating in after each egg
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Stir in sour cream until well combined
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Pour into prepared pan
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Drop spoonfulls of Blueberry sauce on batter
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Swirl sauce by cutting through batter with a skewer or thin knife
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Place cheesecake on foil lined pan and bake for 50 to 60 minutes until just slightly jiggly in center. Turn oven off and let cheesecake sit in oven with the door closed for 1 hour. The remove to a rack and cool completely before covering and refrigerating overnight
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Remove sides of springform pan
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Garnish with whipped cream and fresh blueberries
Bahan
For the Crust2 cups grahm cracker crumbs6 tablespoon melted butter1/4 cup granulated sugarFor Blueberrie swirl2 cups fresh blueberries, or frozen if fresh are not available3 tablespoons granulated sugar1 tablesppon water2 teaspoons cornstarch1 teaspoon fresh lemon juice1/8 teaspoon saltFor Cheesecake8 ounce pacages of cream cheese, at room temperature1 cup granulated sugar1 cup sour cream, at room temperature3 large eggs, at room temperature1 1/2 teaspoon vanilla extract1/8 teaspoon salt1 teaspoon fresh lemon juiceGarnishfresh whipped cream and fresh blueberries