Blueberry Cheese Cake

Ingredients: Make 2 cheese cakes. Yield: 12 servings.

TOPPING: 

½ cup firmly packed light brown sugar

5 tablespoons butter , chilled

1 ½ cups chopped pecans

• For topping, place sugar in small bowl; add butter and cut in until mixture resembles coarse meal.
• Stir in pecans and set aside.

SWIRL: (can substitute with 1/3 cup blueberry jelly)

• 1-1/2 cups fresh blueberries
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 1 tablespoon cold water

• For swirl, in a small saucepan, combine the blueberries, sugar and lemon juice. 
• Cook and stir over medium heat for 5 minutes or until the berries are softened. 
• Combine cornstarch and water until smooth; stir into the blueberry mixture. 
• Bring to a boil; cook and stir for 2 minutes or until thickened. 
• Remove from the heat; cool to room temperature. 
• Transfer to a blender; cover and process until smooth. Set aside.

CRUST:

140g cookie crumb

70g butter, melted

2 tbsp brown sugar

• For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. 
• Press onto the bottom of 2 greased 9-in. springform pans.
• Place pans on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack 

FILLING:

2 packages (8 ounces each) cream cheese, softened

• 1 cup of sugar (I used 1/4 cup of condense milk) 
• 1/4 cup of milk 
  
  1 cup (8 ounces) sour cream
• 2 tablespoons cake flour
• 2 teaspoons vanilla extract
• 4 eggs, lightly beaten

• In a large bowl, beat cream cheese until smooth. Beat in the sour cream, flour and vanilla, add eggs, add the condense milk; beat on low speed just until combined. 
• Pour filling over crust. Drizzle with blueberry mixture; cut through batter with a knife to swirl.
• Return pan to baking sheet. Bake at 350° for 45minutes or until center is almost set.
• Sprinkle topping over cheesecake.
• Bake 15 minutes longer.
•  Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
• Refrigerate overnight. Refrigerate leftovers.  

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