Monday, July 13, 2015

Blueberries ’N’ Cream Cheesecake


Blueberries ’n’ Cream Cheesecake
Did you know that there’s a day dedicated to honor Blueberry Cheesecake? It occurs sometime in May, and I missed it! However, I do have an amazing creamy Blueberry Cheesecake to share with you today. I flagged this recipe months ago…waiting for local New Jersey blueberries to be in season.   
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.  

This was a winner of a cheesecake….incredibly luscious!
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.

A perfect ending to a wonderful Fourth of July barbecue…along with some fireworks!

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! 

A perfect summer cheesecake
Notice the blueberries swirled throughout the cake…so good!
Go ahead and bake it….you know you want to!



Blueberries ’n’ Cream Cheesecake
from Southern Living Annual ‘87  Yield: 10 Servings

2 1/2cFresh blueberries
1tbCornstarch                                                                                                                    
38-ounce packages cream cheese; softened
1cSugar
5Eggs
2tbCornstarch
1/4tsSalt
1 1/2cSour cream
2tbSugar
1/2tsVanilla extract
1/4cSugar
1/4cwater
11/2 cFresh blueberries
Combine 2-1/2 cups blueberries and 1 tablespoon cornstarch in container of an electric blender; blend unti smooth. Cook puree in saucepan over medium-high heat about 15 minutes or until slightly thickened, stirring constantly. Set mixture aside to cool. Reserve 1/2 cup puree for glaze.
Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 2 tablespoons cornstarch and salt. Pour batter into a greased 9-inch springform pan. Pour puree over cheesecake batter; gently swirl with a knife. Bake at 325 F degrees for 45 minutes or until set. (I baked mine for an hour) Remove from oven; cool on wire rack 20 minutes.
Combine sour cream, 2 tablespoons sugar, and vanilla in a small bowl; mix well. Spread sour cream mixture over cheesecake. Bake at 325 F degrees an additional 10 minutes. Cool cheesecake on wire rack. Cover and chill 8 hours.
Combine reserved 1/2 cup puree, 1/4 cup sugar, and water in a small saucepan; cook over medium heat, stirring constantly, until thickened. Gently fold in 11/2 cups blueberries; let cool.
Remove sides of springform pan. Spoon blueberry glaze on cheesecake. Yield: 10 to 12 servings. 

12 comments:

  1. Okay, Mark is looking at this and saying, "We have blueberries in the frig and maybe this could be the place for them..." I have to remember not to put my computer screen where he can see it when I'm looking at your blog or Liz's blog. Guess I'm making blueberry cheesecake tomorrow. Looks delicious!

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  2. Kathy, that is a fantastic cheese cake. Jim loves his blueberries so I guess I should try this one for him.
    The berries are really beautiful right now so it pays to take advantage.

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  3. This look absolutely georgeous Kathy and delicious!
    Im agree is a perfect summer cheescake:))

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  4. OMG - I am all for a day dedicated to blueberry cheesecake - this one looks scrumptious.

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  5. Who wouldn't love blueberries? This looks stunning, Kathy.

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  6. Gorgeous Kathy! Nothing like New Jersey blueberries!

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  7. That is one beautiful cheesecake!! :)

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  8. My CSA brings over blueberries from Indiana every year--and next week is the week! So happy you posted this!

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  9. These sound and look wonderful Kathy and how amazing that you have raspberries in your own garden!

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  10. I did it Kathy and we loved it! I made a 6 inch version, which was perfect since it was just the two of us. Dessert one night, then the best breakfast ever! See: http://artofnaturalliving.com/2015/07/29/blueberry-cheesecake-for-4-6/

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