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Blueberry Cheesecake
Serves:
9		 Bake Time:
30 minutes
Batter:
Mazola Pure™ 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 Argo® 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 Argo® 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.
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ARGO and KARO are registered trademarks of ACH Foods Companies, Inc.
FLEISCHMANN'S is a registered trademark of AB Mauri Food, Inc.