Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Melted butter - for greasing pan

  2. 1/2 cup 118ml Pecan pieces

  3. 1 cup 146g / 5.1oz Graham cracker crumbs

  4. 2 tablespoons 30ml Sugar

  5. 6 tablespoons 90ml Unsalted butter - melted Cake Batter

  6. 1/2 cup 118ml Port

  7. 3/4 cup 177ml Dried blueberries - (4 oz)

  8. 1 1/2 lbs 681g / 24oz Cream cheese - room temperature

  9. 6 tablespoons 90ml Unsalted butter - room temperature

  10. 1 cup 198g / 7oz Sugar

  11. 2 tablespoons 30ml Cornstarch

  12. 4 tablespoons 60ml Eggs (large)

  13. 1 cup 237ml Sour cream

  14. 2 teaspoons 10ml Vanilla extract Blueberry Sauce

  15. 1 cup 237ml Port wine

  16. 1/4 cup 49g / 1.7oz Sugar

  17. 1 tablespoon 15ml Cornstarch

  18. 1 teaspoon 5ml Vanilla extract

  19. 1 Blueberries

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the Crust: Preheat the oven to 300 degrees. Grease an 8-inch cake pan with the 1 tablespoon butter. On a cookie sheet, toast the pecans for 8 minutes. Turn the pan once for even toasting. In a bowl, combine the Graham cracker crumbs, sugar, butter and pecans. Pat evenly over the bottom of the pan. For the Cake Batter: In a small saucepan, simmer the port and dried blueberries for 3 minutes. Set aside to cool. Put the cream cheese, butter, sugar and cornstarch in a mixing bowl and beat on medium, just to blend. Add eggs, 1 at a time, then sour cream, vanilla and blueberry mixture. Pour batter into prepared pan. Set into hot water bath and bake for 1 hour and 15 minutes, and slightly puffed and firm. Cool on rack. Refrigerate, then remove from pan. For the Blueberry Sauce: In saucepan, simmer 3/4 cup port and sugar for 3 minutes. Meanwhile whisk together cornstarch, vanilla and remaining 1/4 cup of port. Add slurry to pan and simmer for 2 more minutes. Add half of blueberries and cook until berries burst and sauce thickens. Remove from heat and let cool. Stir in remaining berries. This recipe yields ?? servings.


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