Do you like cheesecake? Do you like blueberries? Well, then today is a great day for you because it is Blueberry Cheesecake Day. If you would like to try to bake a blueberry cheesecake, I have just the recipe for you. It comes from one of our great cookbooks that is in the new Cooking Neighborhood here at the library. The title of the book is Cheesecake Extraordinaire by Mary Crownover. Here is the recipe.
Blueberry Cheesecake
Graham Cracker Crust
- 1 1/4 cups graham
- 3 tablespoons sugar
- 1/4 cup butter or margarine, melted
In a small bowl stir together crumbs and sugar. Add melted butter or margarine. Stir until well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springfrom pan. Set aside.
Blueberry Filling
- 24 ounces cream cheese
- 3/4 cup sugar
- 5 teaspoons cornstarch
- 3 eggs
- 1 egg yolk
- 2/3 cup whipping cream
- 2 teaspoons vanilla extract
- 1 teaspoon finely shredded lemon peel
- 1 cup fresh blueberries
In a large bowl combine cream cheese, sugar, and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk one at a time, beating well after each addition. Stir in whipping cream, vanilla extract, and lemon peel. Fold in blueberries. Pour the cream cheese mixture over the crust.
Bake at 350 degrees for 15 minutes. Lower the temperature to 225 degrees and bake for 1 hour and 15 minutes or until the certer no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight. This cheesecake makes 12 to 18 slices.
If you don’t want to go to all the fuss of baking a cheesecake, you could just buy a plain cheesecake and add some blueberries to it on your plate. Either way, don’t forget to celebrate Blueberry Cheesecake Day. Happy cooking!!