blueberry cheesecake recipe????

Blueberry Cheesecake
From: http://www.thatsmyhome.com/cheesecake/blcheeseca.htm
3 (8 oz.) packages cream cheese, softened

1 1/4 C. sugar

3 T. all-purpose flour

1/2 t. salt

4 large eggs

1 (8 oz.) container sour cream

1 t. vanilla extract

1 T. grated lemon rind

1 1/2 C. fresh or thawed frozen blueberries

Beat cream cheese at medium speed with electric mixer until smooth. Combine sugar, flour and salt. Add to cheese mixture and beat until blended.

Add eggs, one at a time, beating well after each addition. Add sour cream, vanilla and lemon rind, beating just until blended. Gently fold in blueberries, carefully as not to break. Pour mixture into prepared pan.

Bake at 300°F. for one hour and 10 minutes, or until center is firm; then turn off oven and open door. Cool for 30 minutes with oven door open. Transfer to rack and cool to room temperature. Refrigerate for several hours, or until completely chilled, before serving.

Topping:

1 C. whipping cream

2 t. sugar

2 T. sour cream

Blueberries and lemon rind strips for garnish

Whip cream to soft peaks; then beat in sugar and sour cream just until blended. Spread over top of chilled cheesecake just before serving. Garnish with blueberries and lemon rind strips.

Makes 12 servings.


(焗)藍莓芝士蛋糕 Blueberry Cheese Cake
From: http://www.leisure-cat.com/frm_1248.htm

餅底材料︰(6吋模份量)
茶餅／消化餅　 50克
牛油 30克
餡料︰
藍莓 50克
檸檬汁 少許
糖 25克
忌廉芝士 250克
糖 50克
忌廉 150克
雞蛋 1隻
餅面料:
藍莓 125克
糖 25克
檸檬（連果皮及汁） 1/2 個
粟粉　 1/2 湯匙

製作
1. 將茶餅／消化餅輾成餅碎。

2. 熱熔牛油，後與餅碎混合，壓在餅模上放入雪櫃備用。

3. 藍莓、25g糖和檸檬汁以慢火煮成濃漿，待涼。

4. 50g糖加入忌廉芝士打至滑身。

5. 將忌廉、蛋和（3）逐一加入芝士漿打勻。

6. 將漿糊倒入餅底，坐於注有熱水的焗盤內，以160度焗1小時，待涼後，置雪櫃內備用。

7. 將餅面料混合，以中火煮至濃稠，待涼淋於餅上，即可食用。

http://www.rthk.org.hk/elearning/dessert/cake_bbcheesecake.htm

This recipe is rated 4.5 stars.


Blueberry Cheesecake

INGREDIENTS
1 cup graham cracker crumbs
2 tablespoons white sugar
1/4 cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
1/3 cup blueberry jelly

DIRECTIONS
Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

A blueberry cheesecake with a fresh or frozen blueberry glaze.
INGREDIENTS:
2 packages (16 ounces total) cream cheese, room temperature
2 cups cottage cheese
1 1/2 cups sugar
4 eggs, slightly beaten
6 tablespoons cornstarch
6 tablespoons all-purpose flour
1 1/2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 cup melted butter or margarine
2 cups sour cream
graham cracker crust, below
blueberry glaze, below
PREPARATION:
Combine cream cheese and cottage cheese in a large mixing bowl; beat until smooth. Gradually add sugar, beating well. Add eggs and beat until well blended. Add cornstarch, flour, lemon juice, and vanilla; stir well. Add melted butter and sour cream, beating until smooth.
Pour filling into 10-inch springform pan with graham cracker crust (below). (Place a shallow baking pan on the bottom rack of the oven with about an inch of hot water.) Bake cheesecake in center of oven at 325° for about 70 minutes, or until firm around edges. Turn off oven and let cheesecake cool with oven for 2 hours. Remove from oven and cool completely. Remove from pan; refrigerate. When completely chilled, top with blueberry glaze (below).

Graham Cracker Crumb Crust

1 1/2 cups graham cracker crumbs
1/4 cup melted butter or margarine
2 teaspoons sugar
Combine crumbs, melted butter, and sugar; press into the bottom of a 10-inch springform pan.
Blueberry Glaze

1 cup sugar
2 tablespoons cornstarch
1 cup water
2 cups fresh or frozen blueberries, divided
In a 1-quart saucepan combine sugar and cornstarch. Stir in water. Crush 1/2 cup blueberries; add to sugar and water mixture. Cook over medium heat, stirring constantly, until mixture is thickened and begins to bubble. Continue to boil gently for about 2 minutes, or until blueberry glaze mixture is clear. Cool completely. Arrange remaining blueberries over the top of the cheesecake. Pour cooled blueberry glaze over berries. Keep blueberry cheesecake tightly covered in refrigerator.