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Creamy Crustless Cheesecake

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Ingredients
  

  • 32 oz cream cheese soft
  • 5 eggs room temperature
  • 2 cups sour cream room temperature
  • 8 T. soft butter
  • 1 ½ c. sugar
  • 2 T. cornstarch
  • 1 tsp. vanilla

blueberry sauce

  • 13 ounces blueberries
  • 2 T. water
  • ½ c. sugar
  • ½ tsp vanilla
  • 1 ½ tsp. cornstarch
  • 2 T. water

Instructions
 

  • Coat inside of a 10 inch springform pan generously coat inside of pan with butter.
  • Preheat oven to 300º F.
  • Beat cream cheese and butter until smooth.
  • Add eggs one at a time.
  • Add sour cream.
  • Add sugar, cornstarch and vanilla- beat 2 minutes.
  • Pour into springform pan.
  • Fill a small cake pan with hot water and place in oven next to the springform to add moisture.
  • Bake for 1 hour 15 mins. or until just has only a slight jiggle in the center.
  • Shut oven off and Crack open door for 30 mins.
  • Then remove to counter to cool.
  • Cover and refrigerate until well chilled.
  • Serve plain or with blueberry sauce.

Blueberry Sauce

  • Place 1 c. berries, vanilla sugar, water in saucepan.
  • Over medium, stir and bring to a simmer.
  • Simmer 7 mins breaking down berries.
  • Mix cornstarch and water and stir into the pan.
  • Add rest of blueberries.
  • If too thick, add a bit of water off the heat.