Thursday, July 26, 2012

Blueberry Cheesecake

A few nights ago for dessert we enjoyed a delicious blueberry cheesecake! This is my all time favorite cheesecake recipe because it has about half the amount of cream cheese as the other recipes. I also like this one because you can make a variety of different fruit toppings. Last week we made a blackberry, raspberry combination for the top, and tonight I decided to try blueberries. It is all depends upon what you have on hand or prefer.

Blueberry Cheesecake

12 oz Vanilla Wafers
1/2 cup pecans or walnuts
1/2 cup melted butter
1 1/2 t vanilla

24 oz cream cheese (3 packages)
1 1/2 cup sugar
4 eggs
1/2 cup sour cream

2 cups blueberries
1/2 cup sugar
2 T water
1 T cornstarch

Preheat oven to 350F.

Place vanilla wafers and nuts in a food processor. Pulse until crumbs form. Add melted butter and vanilla until combined. Pout into 10-inch springform pan and press crumbs into the bottom. The crumbs should come up the sides of the pan.

In a stand mixer, combine the cream cheese and the sugar until smooth. Add eggs one at a time. Add sour cream and mix again. Whip until no lumps are visible. Pour mixture into the crust and bake for 1 hour. Turn off oven and allow cheesecake to sit in the oven for an additional 30 minutes with the door open.

For the topping. Add the berries, sugar and water into a saucepan. Bring to a boil. Then mix cornstarch and a small amount of water until dissolved. Add this to the mixture and bring to a boil for at least a minute. Turn off the heat and allow to cool. Pour over cheesecake and place the pan in the fridge to set for at least 2 hours before serving.

Recipe adapted from The Pioneer Woman

1 comment:

Amy Johnson said...

This is beautiful!!! Absolutely wonderful. I've been reading through your posts and I was wondering on your Charlotte Russe post from 2011, if it's possible to get the recipe from you? I'm giving my grandmother an elaborate tea party for her birthday and this would be wonderful. Let me know. And I hope to see more!!!!