5/31/2010
Dried Blueberry Cheesecake with Pecan Crust
1 T unsalted butter, melted, for greasing the pan
Crust:
1/2 cup pecan pieces
1 cup graham cracker crumbs
2 T sugar
6 T unsalted butter, melted
Cake Batter:
1/2 cup port
3/4 cup dried blueberries
1 1/2 lbs cream cheese, at room temperature
6 T unsalted butter, at room temperature
1 cup sugar
2 T cornstarch
4 large eggs, at room temperature
1 cup sour cream
2 t vanilla extract
Glaze:
1/4 cup port
1/4 cup blueberry preserves
>how to make<
*Set a rack in the middle of the oven and preheat to 300 degrees.
*Grease the cake pan or springform with the melted butter.
(Crust)
*Spread the pecans on a cookie sheet and toast in the oven 8 minutes or until fragrant, turning once for even toasting.
*Combine the graham cracker crumbs, sugar, and toasted pecans in a medium bowl.
*Add the melted butter and mix well.
*Pat the mixture gently and evenly over the bottom of the prepared pan.
(Batter)
*In a small saucepan, combine the port and blueberries and bring to a boil.
*Reduce the heat and simmer for 3 minutes.
*Remove from the heat and set aside.
*Put the cream cheese, butter, sugar, and cornstarch in a mixing bowl and beat at medium speed just to blend: take care not to beat too much air into the batter.
*Add the eggs one at a time, beating until each is incorporated.
*Reduce the speed and beat in the sour cream and vanilla.
*Beat in the blueberries, with their liquid.
*Pour the batter into the prepared pan.
*Set the pan in a larger pan, such as a roasting pan, and our about an inch of hot water in the larger pan.
*Bake for 1 hour and 15 minutes to 1 1/2 hours, or until lightly tanned, slightly puffed, and firm.
*Cool to room temperature in the water bath.
*Then remove from the water bath and refrigerate.
*Remove the cake from the pan.
(Glaze)
*Combine the port and preserves in a small saucepan and bring to a boil.
*Boil, stirring,until the preserves are melted, 3 to 4 minutes.
*Strain through a fine sieve, then drizzle over the top of the cake.
*Refrigerate for 10 minutes to set before serving.
-makes one 8" cake-
1 T unsalted butter, melted, for greasing the pan
Crust:
1/2 cup pecan pieces
1 cup graham cracker crumbs
2 T sugar
6 T unsalted butter, melted
Cake Batter:
1/2 cup port
3/4 cup dried blueberries
1 1/2 lbs cream cheese, at room temperature
6 T unsalted butter, at room temperature
1 cup sugar
2 T cornstarch
4 large eggs, at room temperature
1 cup sour cream
2 t vanilla extract
Glaze:
1/4 cup port
1/4 cup blueberry preserves
>how to make<
*Set a rack in the middle of the oven and preheat to 300 degrees.
*Grease the cake pan or springform with the melted butter.
(Crust)
*Spread the pecans on a cookie sheet and toast in the oven 8 minutes or until fragrant, turning once for even toasting.
*Combine the graham cracker crumbs, sugar, and toasted pecans in a medium bowl.
*Add the melted butter and mix well.
*Pat the mixture gently and evenly over the bottom of the prepared pan.
(Batter)
*In a small saucepan, combine the port and blueberries and bring to a boil.
*Reduce the heat and simmer for 3 minutes.
*Remove from the heat and set aside.
*Put the cream cheese, butter, sugar, and cornstarch in a mixing bowl and beat at medium speed just to blend: take care not to beat too much air into the batter.
*Add the eggs one at a time, beating until each is incorporated.
*Reduce the speed and beat in the sour cream and vanilla.
*Beat in the blueberries, with their liquid.
*Pour the batter into the prepared pan.
*Set the pan in a larger pan, such as a roasting pan, and our about an inch of hot water in the larger pan.
*Bake for 1 hour and 15 minutes to 1 1/2 hours, or until lightly tanned, slightly puffed, and firm.
*Cool to room temperature in the water bath.
*Then remove from the water bath and refrigerate.
*Remove the cake from the pan.
(Glaze)
*Combine the port and preserves in a small saucepan and bring to a boil.
*Boil, stirring,until the preserves are melted, 3 to 4 minutes.
*Strain through a fine sieve, then drizzle over the top of the cake.
*Refrigerate for 10 minutes to set before serving.
-makes one 8" cake-
Labels: blueberry cake recipe, blueberry cheesecake recipe, blueberry dessert recipe, cream cheese recipes, dry blueberry recipe
