Esta es una exhibición prevé de cómo se va ver la receta de 'Blueberry Pecan Cheesecake' imprimido.

Receta Blueberry Pecan Cheesecake
by Global Cookbook

Blueberry Pecan Cheesecake
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 1 Tbsp. melted butter for greasing pan
  • 1/2 c. pecan pcs
  • 1 c. Graham cracker crumbs
  • 2 Tbsp. sugar
  • 6 Tbsp. unsalted butter melted
  • 1/2 c. port
  • 3/4 c. dry blueberries - (4 ounce)
  • 1 1/2 lb cream cheese room temperature
  • 6 Tbsp. unsalted butter room temperature
  • 1 c. sugar
  • 2 Tbsp. cornstarch
  • 4 lrg Large eggs
  • 1 c. lowfat sour cream
  • 2 tsp vanilla extract
  • 1 c. port wine
  • 1/4 c. sugar
  • 1 Tbsp. cornstarch
  • 1 tsp vanilla extract
  • 1 pt blueberries

Direcciones

  1. For the Crust: Preheat the oven to 300 degrees. Grease an 8-inch cake pan with the 1 Tbsp. butter.
  2. On a cookie sheet, toast the pecans for 8 min. Turn the pan once for even toasting.
  3. In a bowl, combine the Graham cracker crumbs, sugar, butter and pecans. Pat proportionately over the bottom of the pan.
  4. For the Cake Batter: In a small saucepan, simmer the port and dry blueberries for 3 min. Set aside to cold.
  5. Put the cream cheese, butter, sugar and cornstarch in a mixing bowl and beat on medium, just to blend. Add in Large eggs, 1 at a time, then lowfat sour cream, vanilla and blueberry mix.
  6. Pour batter into prepared pan. Set into warm water bath and bake for 1 hour and 15 min, and slightly puffed and hard. Cold on rack. Chill, then remove from pan.
  7. For the Blueberry Sauce: In saucepan, simmer 3/4 c. port and sugar for 3 min. Meanwhile whisk together cornstarch, vanilla and remaining 1/4 c. of port. Add in slurry to pan and simmer for 2 more min. Add in half of blueberries and cook till berries burst and sauce thickens. Remove from heat and let cold. Stir in remaining berries.