Makes 12 servings
2 (8-ounce packages) cream cheese
1 cup sugar
1 Tablespoon cornstarch
3 large eggs
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 cups sour cream
1 cup mashed (very ripe)bananas, combined with
3 Tablespoons freshly squeezed lemon juice
1 Tablespoon arrowroot or cornstarch (see Parting Shots)
1/4 cup sugar
1 (12-ounce) package frozen blueberries, thawed, juice reserved
1 teaspoon finely grated lemon zest
Preheat oven to 350ºF.
To prepare pan:
Grease bottom and sides of 8 x 2 1/2-inch springform pan.
Line bottom with wax paper; grease again.
Wrap outside of pan with double layer of heavy-duty foil
To prepare cheesecake:
Beat cream cheese and sugar in large mixing bowl until very smooth.
Beat in cornstarch.
Add eggs, one at a time, beating after each addition until smooth.
Beat in vanilla and salt.
Beat in sour cream.
Beat in banana mixture.
Pour batter into prepared pan, then set in large pan and add 1 inch very hot water.
Bake in preheated oven for 50 minutes.
Turn oven off without opening oven door; cool cake in oven for 1 hour.
Remove to wire rack; cool to room temperature.
Cover with plastic wrap, then refrigerate.
Cover 8-inch plate with plastic wrap.
Place springform pan on heated burner and move it around for 15 seconds to loosen bottom.
Wipe sides of pan with hot, damp towel.
Run thin metal spatula around side of cake; release side of springform pan.
Place plastic-wrapped plate on top; invert.
Remove bottom of pan from wax paper. Reinvert onto serving plate.
Smooth sides with metal spatula.
To prepare topping:
Stir together arrowroot or cornstarch and sugar in small saucepan.
Whisk in reserved blueberry juice.
Cook over medium heat, stirring constantly, until thickened. (If using arrowroot, do not boil).
Remove from heat, then fold in berries and zest.
Transfer to bowl topping to a bowl, then cool to room temperature.
Spoon on cake.
Source: Recipe by Rose Levy Beranbaum, author of The Cake Bible, as featured in Family Circle magazine, Feb. 21, 1989; posted (edited slightly) by LuAnn for KRT.