Recipe Archives->Desserts Cheesecake->Blueberry 07

Blueberry Swirl Cheesecake
Serves 16

1 cup graham cracker crumbs
1 cup plus 3 tablespoons sugar, divided
3 tablespoons butter, melted
4 8-oz packages cream cheese, softened
1 teaspoon vanilla
1 cup sour cream
4 eggs
2 cups fresh or thawed frozen blueberries

Preheat oven to 325F.  Mix crumbs, 3 tablespoons of the sugar and
butter.  Press firmly onto bottom of a foil-lined 13x9-inch baking
pan.  Bake 10 minutes.

Meanwhile, beat cream cheese, remaining 1 cup sugar and vanilla in
large bowl with mixer on medium speed until well blended.  Add sour
cream, mix well.  Add eggs, one at a time, beating on low speed
after each addition until just blended.  Pour over crust.  Puree
the blueberries in a blender or food processor.  Gently drop
spoonfuls of the puree over batter, cut through batter several
times with knife for marble effect.

Bake at 325F for 45 minutes or until center is almost set, cool.
cover and refrigerate at least 4 hours before serving.

Printable version: blueberry07.txt.