Blueberry Pecan Cheesecake Recipe
Servings: 1
Ingredients
- 1 Tbsp. melted butter for greasing pan
- 1/2 c. pecan pcs
- 1 c. Graham cracker crumbs
- 2 Tbsp. sugar
- 6 Tbsp. unsalted butter melted
- 1/2 c. port
- 3/4 c. dry blueberries - (4 ounce)
- 1 1/2 lb cream cheese room temperature
- 6 Tbsp. unsalted butter room temperature
- 1 c. sugar
- 2 Tbsp. cornstarch
- 4 lrg Large eggs
- 1 c. lowfat sour cream
- 2 tsp vanilla extract
- 1 c. port wine
- 1/4 c. sugar
- 1 Tbsp. cornstarch
- 1 tsp vanilla extract
- 1 pt blueberries
Directions
- For the Crust: Preheat the oven to 300 degrees. Grease an 8-inch cake pan with the 1 Tbsp. butter.
- On a cookie sheet, toast the pecans for 8 min. Turn the pan once for even toasting.
- In a bowl, combine the Graham cracker crumbs, sugar, butter and pecans. Pat proportionately over the bottom of the pan.
- For the Cake Batter: In a small saucepan, simmer the port and dry blueberries for 3 min. Set aside to cold.
- Put the cream cheese, butter, sugar and cornstarch in a mixing bowl and beat on medium, just to blend. Add in Large eggs, 1 at a time, then lowfat sour cream, vanilla and blueberry mix.
- Pour batter into prepared pan. Set into warm water bath and bake for 1 hour and 15 min, and slightly puffed and hard. Cold on rack. Chill, then remove from pan.
- For the Blueberry Sauce: In saucepan, simmer 3/4 c. port and sugar for 3 min. Meanwhile whisk together cornstarch, vanilla and remaining 1/4 c. of port. Add in slurry to pan and simmer for 2 more min. Add in half of blueberries and cook till berries burst and sauce thickens. Remove from heat and let cold. Stir in remaining berries.
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