Blueberry Marbled Cheesecake

Ingredients 

1-1/2 cups graham cracker crumbs

1 teaspoon cinnamon

3 tablespoons granulated sugar

6 tablespoons melted butter

Filling:

6 eggs, separated

2 (8 ounce) packages cream cheese, at room temperature

2 cups sour cream

1 cup granulated sugar

3 heaping tablespoons flour

1 teaspoon vanilla

Juice from half a lemon

Sauce:

1/2 cup granulated sugar

2 teaspoons cornstarch

1/4 teaspoon salt

1/2 cup water

2 cups blueberries

1 tablespoon lemon juice

1 teaspoon grated lemon zest

Cheesecake (Photo credit: Sean MacEntee)

Directions :

Preheat the oven to 300 degrees. To prepare the crust, put the cracker crumbs, cinnamon, and sugar in a bowl

and stir to combine.  Add the butter and stir to combine.  Press the mixture on to the bottom and a little way up the side of a 9-inch spring-form pan. Set aside.

To prepare the filling, put the egg whites in a small bowl and beat with an electric mixer until thick.  If necessary, add a little sugar to help keep the whites stiff.  In a separate bowl, beat the egg yolks until thick.  add the cream cheese, sour cream, sugar, flour, vanilla, and lemon juice and beat until combined.  Add the egg whites and beat until just combined.  Pour the mixture into the crust lined pan.

To prepare the sauce, put the sugar, cornstarch, and salt in a sauce pan. Add the water and stir to combine.  Add the berries and bring to a boil. Reduce the heat and simmer until the mixture has thickened and is clear.

Remove from the heat.  Add the lemon juice and lemon zest and stir to combine.

Spread most of the sauce over the filling and gently swirl it into the filling, creating a marbled effect.  Set aside the remaining sauce.

bake for 1 hour.  (Don’t peek!)  Turn off the oven and let the cheesecake sit in the closed oven for 1 more hour.  Open the door a crack and let set 30 minutes longer.  When the cheesecake is cool, spread the remaining sauce over the top.