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Tuesday, August 21, 2018
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Blueberries ā€™nā€™ Cream Cheesecake

A Taste of Louisiana with Chef John Folse

Prep Time:
1 1/2 hours ā€¢ Serves 8

The Ingredients:
2-1/2 cups fresh blueberries
3 8-oz. pkgs. cream cheese, softened
1 cup sugar
5 eggs
3 tbsp. cornstarch
1/4 tsp. salt
1-1/2 cups sour cream
2 tbsp. sugar
1/2 tsp. vanilla extract
1/4 cup sugar
1/4 cup water
1 cup fresh blueberries

The Method:
Preheat oven to 325 degrees F. Grease a 9-inch springform pan and set aside. Combine 2-1/2 cups blueberries with 1 tablespoon of cornstarch and place in the bowl of a food processor and puree until smooth. Place pureed mixture into a saucepan over medium-high heat and cook until slightly thickened, approximately 15 minutes. Remove from heat and cool. Reserve 1/2 cup of blueberry puree for glaze. Into the bowl of an electric mixer, place cream cheese and sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in remaining 2 tablespoons of cornstarch and salt. Pour batter into springform pan. Pour puree into cheesecake batter and gently swirl with a knife or toothpick to create a marbling effect. Bake for 45 minutes or until set. Remove from oven and cool on wire rack for 20 minutes.

In a mixing bowl, combine sour cream, 2 tablespoons of sugar and vanilla. Mix well to incorporate all ingredients. Spread mixture over cheesecake and bake for 10 additional minutes. Cool cheesecake on wire rack, cover and chill for 8 hours. In a 10-inch saucepan, combine reserved 1/2 cup puree, 1/4 cup sugar and water. Cook over medium heat, stirring constantly, until thickened. Gently fold in 1 cup blueberries and let cool. Remove cake from pan and spoon on glaze when serving.

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