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1-Dish Blueberry Cheesecake

BAKE TIME: 30 MINUTES    SERVES 9

20 minute

  • Batter

  • Mazola PureTM Cooking Spray
  • 1-1/2 cups all-purpose flour
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2/3 cup milk (very warm 120-130°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

  • Cheesecake

  • 1 package (8 oz) 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 8x8-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.



    Recipe Note: If desired, batter may be mixed in a separate bowl. Proceed as directed above.