Blue Period

Maybe thats what I'm going through, a blue period. Maybe it has something to do with having a boy? When I grew up, my mom decorated with a lot of blue. Until recently, I couldn't stand the color, and now, it seems to be popping up everywhere. The last drawing i made was blue, my apartment is almost! blue. The pants I bought this weekend are blue. Its even made its way into my baking. Not that I've never made blueberry desserts before, but I just can't seem to get away from the color.

So here is a yummy cheesecake I made the other day. It is a bit time consuming but SO worth it!


recipe courtesy of Paula Deen
1 1/2 cups graham cracker crumbs
1 1/2 cups plus 2 tablespoons sugar, divided
1/3 cup butter, melted
3 1/2 cups blueberries, divided
3 tablespoons cornstarch, divided
3 (8-ounce) packages cream cheese, softened
4 large eggs
1/4 teaspoon salt
1 (16-ounce) carton sour cream
1/2 teaspoon vanilla extract
1/2 cup water

Preheat oven to 325°.

In a small bowl, combine graham cracker crumbs, 1/4 cup sugar, and butter. Press mixture evenly into the bottom and halfway up the sides of a 9-inch springform pan.

In the work bowl of a food processor, combine 2 1/2 cups blueberries and 1 tablespoon cornstarch. Process until smooth. Pour mixture into a small saucepan and cook over medium heat for 15 minutes, or until slightly thickened, stirring constantly. Set aside to cool, reserving 1/2 cup mixture for glaze.

Beat cream cheese with an electric mixer until fluffy. Gradually beat in 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in remaining 2 tablespoons cornstarch and salt. Pour batter into crust. Spoon cooled blueberry mixture over the batter and swirl gently with a knife. Bake for 1 hour, or until set. (when cake feels firm but middle is still wet) Remove from oven and cool on a wire rack for 20 mins.

In a small bowl, combine sour cream, 2 tablespoons sugar, and vanilla; stir until blended. Spread over cheesecake.

Return to oven, and bake 10 minutes. Remove from oven. Gently run a knife around edge of pan to release sides. Cool completely in pan on wire rack. Cover and chill for 8 hours. (make sure you wait at least 8 hours! some even recommend waiting 12-24 hours, but who can do that?!)

In a small saucepan, combine reserved blueberry mixture, 1/2 cup water, 1/4 cup sugar. Cook over medium heat until thickened, stirring constantly. Stir in remaining 1 cup blueberries. Set aside to cool.

Remove sides of springform pan to serve. Spoon blueberry sauce over cake.