|Blueberries ’n’ Cream Cheesecake|
I adore cheesecake! Definitely one of my favorite desserts! Velvety, rich, and delectable! I bake one for just about every holiday, or special occasion. Check out this Amaretto Cheesecake, and read how to fix a crack if it occurs, or maybe bake up this Ricotta Cheesecake. A friend, who had entered it into the Abraham & Straus cheesecake contest, gave the recipe to me, years ago.
Did you know that cheesecakes date back to Ancient Greece? When they started out, they were a far cry from the sweet flavored confections we know and love today. So although many people assume cheesecakes got their origin in New York, they actually date back over 4,000 years. Anthropologists have excavated cheese molds that have been dated circa 2000 BC. I’m impressed!!
Most of the flavor and texture of a cheesecake is dependent on the type of cheese used to make it. American cheesecakes are almost exclusively made with cream cheese. Some have sour cream, and/or heavy cream added, creating a creamy, dense texture. Italian cheesecakes are most often made with ricotta, and in Eastern Europe cheesecakes are made with quark, a type of curd cheese.
This wonderful Blueberries ’n’ Cream Cheesecake comes from a 1986 Southern Living Annual cookbook. I’ve made it twice in the last few weeks. The first time I followed the directions as written, and felt it came out a bit too soft in the center, but delicious! So, for my Fourth of July barbecue I made another one…the result was pure perfection. One of my friends even went so far to say; she thought it was the best cheesecake I’ve made! Insert smiley face here!
I baked my cake about 10 to15 minutes longer than suggested. It was creamy and luscious, a winner for sure, and it takes advantage of all those plumb, juicy blueberries that are quite prolific now in NJ. A perfect dessert to showcase them!
|Go ahead and bake it….you know you want to!|