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Georgia Blueberries in Cheesecake


  • 1 1/4 cups Graham cracker crumbs
  • 6 tablespoons butter or margarine, melted
  • 1/4 cup powdered sugar
Directions:Mix all ingredients and press in the bottom of a spring-form pan.

Georgia Blueberry Puree

  • 2 1/2 cups fresh Georgia blueberries
  • 1 tablespoon corn starch
Directions:Combine fresh Georgia blueberries and corn starch in bender; blend until smooth.  Cook puree in sauce pan over medium-high heat until thick, stirring constantly.  Set aside and cool.  Reserve 1/2 cup puree for glaze.

Georgia Blueberries in Cheesecake

  • 3 (8 oz.) packages cream cheese
  • 2 tablespoons corn starch
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 5 eggs
  • 1 teaspoon vanilla
Directions:Beat cream cheese until fluffy.  Add sugar and beat well.  Add eggs, one at a time.  Stir in corn starch, salt and vanilla.  Pour batter over crust.  Pour puree over batter–gently–and swirl with a knife.  Bake at 350 degrees F for about 40 minutes or until set.  Remove from oven and cool on rack for 5 minutes.


  • 1 1/2 cups sour cream
  • 2 tablespoons sugar
Directions:Combine sour cream and sugar; spread on top of cheese cake and bake 5 minutes more.  Cool cheese cake on wire rack and then cover.  Chill for 8 hours.

Glaze Topping

  • The reserved 1/2 cup puree
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 cup fresh Georgia blueberries
Directions:Combine the reserved puree, water and sugar.  Cook in a small sauce-pan over medium heat, stirring constantly until thickened. Fold in Georgia blueberries. Let cool. Remove cake from pan; put on glaze topping.

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