For my husbands birthday he wanted spicy macaroni and cheese and a blueberry cheesecake. So I got to work looking up a recipe that I thought was birthday quality. I came across this recipe and I stopped searching. This has a caramel-butterscotch crust, white chocolate in the cream cheese and homemade blueberry jam to put on top. My husband LOVES white chocolate. Then you add the caramel-butterscotch and homemade jam, you have a winner!
I tried being fancy and doing a water bath which I never do and will never do again. I used heavy duty aluminum foil and used 2 strips of it and water still got in my springform pan and I have no idea how. So I will go back to my tried and true method of putting a pan of hot water on the rack below my cheesecake. Anyways, I made this the night before and then let it chill overnight. It was soft and giggly in the center but after chilling over night it set perfectly. You don't want to bake the cheesecake until it is totally set in the center since the cheesecake continues to cook as it cools and you will end up with an over cooked dry cheesecake.
This is a sweet cheesecake so if you have a sweet tooth you will love this!
- 2 cups crushed graham crackers
- 1 cup slivered almonds
- 1/2 cup white sugar
- 1/4 cup margarine/butter, melted
- 2 tablespoons caramel-butterscotch topping
- 1/2 lb white chocolate, chopped
- 2 (8 oz) packages fat free cream cheese, softened
- 2 (8 oz) packages 1/3 less fat cream cheese, softened
- 3/4 cup white sugar
- 4 eggs, beaten
- 2 egg yolks
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup white sugar
- 1 teaspoon cornstarch
- 1/4 cup water
- 1 pint fresh blueberries
- 2 teaspoons lemon juice
- Preheat oven to 300° F.
- In a food processor, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 9 inch springform pan.
- In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.
- Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from pan.
- In a saucepan, combine 1/2 cup sugar and cornstarch. Stir in water and blueberries. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Stir in lemon juice, allow to cool, and pour over cheesecake or refrigerate store in a glass jar.
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