Creamy Crustless Cheesecake

Creamy Crustless Cheesecake

Ingredients:

• 13 oz blueberries
• 5 eggs
• 2 1/2 tbsp cornstarch
• 2 cups sugar
• 1 1/2 tsp vanilla extract
• 8 tbsp butter, softened
• 32 oz cream cheese, softened
• 2 cups sour cream
• 4 tbsp water

Directions:

1. Preheat your oven to 325F. Grease a 9-inch springform pan with butter or cooking spray.
2. In a medium saucepan, combine the blueberries, 2 tablespoons of sugar, and 2 tablespoons of water. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens, about 10 minutes. Remove from heat and let it cool.
3. In a medium mixing bowl, whisk together the eggs, cornstarch, and remaining sugar until well combined.
4. In a separate large mixing bowl, beat the butter, cream cheese, and vanilla extract together until smooth and creamy. Gradually add the egg mixture, mixing until well combined. Stir in the sour cream until the filling is well combined.
5. Pour the cream cheese filling into the prepared springform pan and smooth out the top. Drop spoonfuls of the cooled blueberry mixture onto the cheesecake filling. Use a butter knife to swirl the blueberry mixture into the cheesecake.
6. Bake the cheesecake for 60-70 minutes, or until the edges are set and the center is still slightly jiggly.
7. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 30 minutes.
8. Remove from the oven and let it cool to room temperature. Then transfer the cheesecake to the refrigerator to chill for at least 2 hours or overnight.
9. Once chilled, remove the cheesecake from the springform pan and slice it into wedges. Serve chilled and enjoy your Creamy Crustless Cheesecake.

This recipe is vegetarian and gluten-free. You can customize the recipe by using different fruits instead of blueberries, or by adding a gluten-free crust.