Blueberry Cheesecake...say no more.

Happy Friday Everyone!  So let me start off by saying that it's 7am and I am blogging.  Not my ideal morning but our dog Penny was persistent on getting up at 6:30 this morning (another reason to add to the list of why we should pass on the having children part of a marriage , lol).  Oddly enough one of the first things I thought of in my sleepy stupor is that I have been neglecting this blog so I should get it together and post something. 

One word...CHEESECAKE!  Even better... Blueberry Cheesecake!  Even better than that...its got half the fat as regular cheesecake!  I found this gem in a Cooking Light cook book and it was love at first bite.  Although I ended up with half of it all over my kitchen and it's a process to make (that may be putting it lightly), it's definitely worth a try.  YOUR WELCOME!

• Crust:
• 2/3 cup graham cracker crumbs (about 5 cookie sheets)
• 2/3 cup reduced-fat vanilla wafer crumbs (about 20 cookies)
• 3 tablespoons sugar 
• 3 tablespoons butter, melted 
  
  
• Filling:
• 2 1/2 cups fresh or frozen wild blueberries, thawed 
• 1 tablespoon cornstarch
• 2 1/2 (8-ounce) blocks fat-free cream cheese, softened 
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened 
• 1 cup sugar 
• 2 tablespoons cornstarch
• 1/4 teaspoon salt 
• 5 large eggs
  
  
• Topping:
• 1 1/2 cups fat-free sour cream 
• 2 tablespoons sugar 
• 1/2 teaspoon vanilla extract
•  
• Sauce:
• 1/4 cup sugar 
• 1/4 cup water
• 1 cup fresh or frozen, thawed, wild blueberries 
  
  

Preparation

1. 1. Preheat oven to 325°.
2. 2. To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter; toss with a fork until moist. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325° for 10 minutes; cool on a wire rack.
3. 3. To prepare filling, combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in a food processor, and process until smooth. Place puree in a small saucepan; bring to a boil. Cook 6 minutes or until slightly thick, stirring constantly. Cool slightly. Reserve 1/2 cup blueberry puree for sauce; set remaining 1 cup blueberry puree aside.
4. 4. Place cheeses in a large bowl; beat with a mixer at high speed for 3 minutes or until smooth. Combine 1 cup sugar, 2 tablespoons cornstarch, and salt. Add sugar mixture to cheese mixture; beat well. Add eggs, 1 at a time, beating well after each addition. Pour batter over prepared crust. Pour 1 cup blueberry puree over batter; gently swirl with a knife. Bake at 325° for 1 hour and 10 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven (do not turn oven off); place cheesecake on a wire rack.
5. 5. To prepare topping, combine sour cream, 2 tablespoons sugar, and vanilla in a small bowl, stirring well. Spread sour cream mixture evenly over cheesecake. Bake at 325° for 10 minutes. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Remove sides of springform pan.
6. 6. To prepare sauce, combine reserved 1/2 cup blueberry puree, 1/4 cup sugar, and water in a small saucepan. Cook over medium heat for 8 minutes or until sauce is thick, stirring constantly. Gently fold in 1 cup blueberries. Remove from heat, and cool. Serve sauce with cheesecake.