Cooking Index - Cooking Recipes & IdeasBlueberry Pecan Cheesecake Recipe - Cooking Index

Blueberry Pecan Cheesecake

Courses: Dessert

Recipe Ingredients

  Crust
1 tablespoon 15mlMelted butter - for greasing pan
1/2 cup 118mlPecan pieces
1 cup 146g / 5.1ozGraham cracker crumbs
2 tablespoons 30mlSugar
6 tablespoons 90mlUnsalted butter - melted
  Cake Batter
1/2 cup 118mlPort
3/4 cup 177mlDried blueberries - (4 oz)
1 1/2 lbs 681g / 24ozCream cheese - room temperature
6 tablespoons 90mlUnsalted butter - room temperature
1 cup 198g / 7ozSugar
2 tablespoons 30mlCornstarch
4 tablespoons 60mlEggs (large)
1 cup 237mlSour cream
2 teaspoons 10mlVanilla extract
  Blueberry Sauce
1 cup 237mlPort wine
1/4 cup 49g / 1.7ozSugar
1 tablespoon 15mlCornstarch
1 teaspoon 5mlVanilla extract
1   Blueberries

Recipe Instructions

For the Crust: Preheat the oven to 300 degrees. Grease an 8-inch cake pan with the 1 tablespoon butter.

On a cookie sheet, toast the pecans for 8 minutes. Turn the pan once for even toasting.

In a bowl, combine the Graham cracker crumbs, sugar, butter and pecans. Pat evenly over the bottom of the pan.

For the Cake Batter: In a small saucepan, simmer the port and dried blueberries for 3 minutes. Set aside to cool.

Put the cream cheese, butter, sugar and cornstarch in a mixing bowl and beat on medium, just to blend. Add eggs, 1 at a time, then sour cream, vanilla and blueberry mixture.

Pour batter into prepared pan. Set into hot water bath and bake for 1 hour and 15 minutes, and slightly puffed and firm. Cool on rack. Refrigerate, then remove from pan.

For the Blueberry Sauce: In saucepan, simmer 3/4 cup port and sugar for 3 minutes. Meanwhile whisk together cornstarch, vanilla and remaining 1/4 cup of port. Add slurry to pan and simmer for 2 more minutes. Add half of blueberries and cook until berries burst and sauce thickens. Remove from heat and let cool. Stir in remaining berries.

This recipe yields ?? servings.

Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1A16) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.