Blueberry Cheesecake (2)

Non-stick cooking spray
1 1/2 cups all-purpose flour
2 envelopes rapid-rise yeast
1/4 cup sugar
1/4 teaspoon salt
2/3 cup milk (very warm, about 120 to 130°F)
1/4 cup butter or margarine, melted
1 egg

Blueberry Sauce:
1 1/2 cups blueberries, fresh or frozen
1/3 cup sugar
1 tablespoon corn starch
2 tablespoons cold water
1/2 teaspoon almond extract

1 package (8 ounce) cream cheese, softened
1/2 cup sugar
1 tablespoon corn starch
1/2 teaspoon pure vanilla extract
1 egg

Mix batter ingredients together in a pre-sprayed 8 x 8-inch baking dish. Allow mixture to rest while preparing blueberry sauce and cheesecake.

Combine blueberry sauce ingredients in a saucepan and bring to a boil. Boil for 1 to 2 minutes until sauce is thickened. Whip cheesecake ingredients in a mixing bowl with an electric mixer until smooth.

Top batter with dollops of cheesecake mixture and blueberry sauce. Swirl mixtures together using a knife.

Bake by placing in a cold oven; set temperature to 350°F. Bake for 30 minutes until cheesecake is set.

Serves 6.

Pyrex Easy Grab 8-Inch Square Baking Dish

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