Jul 6, 2014

Blueberry Cheesecake

I think Camille's friend, Jamie, says it best about this luscious dessert!

"Oh my stars 'n stripes... that looks amazing!"

I found this a year or so ago on Pinterest and it is a definite Pinterest WIN! I've made it for the last two 4th of July celebrations here at mine house!

I've had several requests for the recipe, so I will share it here. Mind, this isn't my recipe- I got it from a Polish blog! I've added some notations in the recipe if you don't cook metric or don't have a scale.

Blueberry Cheesecake


100g (1cup) crushed whole wheat cookies (store bought or home-made) (I used graham cracker crumbs)
1 / 2 cup oatmeal
3 tablespoons of brown sugar
pinch of salt*
7 tablespoons unsalted butter, melted (*I just use salted butter and omit the salt)
1 tsp vanilla extract

For the filling:
40g powdered gelatin - 3 pkgs (I found this is the best amount even though it isn't 40g)
1/4 cup water
400g cream cheese, softened (the better part of 2- 8 oz pkgs. About 14 oz)
250ml heavy cream 30% (a generous cup)
1 cup sugar
1 tablespoon lemon juice
3 cups blueberries, washed and drained

For the topping:
250ml heavy cream 30% (a generous cup)
3 teaspoons of vanilla sugar (I used 2 tbs of super fine sugar and 1 tsp vanilla)
1 cup blueberries, washed and drained

1. Place oatmeal and crushed cookies (or graham cracker crumbs) together in a food processor. Pulse to grind up the oatmeal. Add melted butter and vanilla. Press into the base of a 20cm
round x 9cm (8”x 3”) spring form pan and bake at 350°F (180°C) for 12-15 minutes. Remove from oven and cool completely at room temperature. (Or be like me and stick it in the freezer!)

2. In a small saucepan soak the gelatin in 1/4 cup cold water (for about 10 minutes), and then put on a
    heat and warm up stirring until dissolved. (Do this in saucepan, not microwave! yikes what a mess!)
3. Mix together cream cheese and sugar in a mixing bowl with beaters. Slowly add heavy cream, and
    mix well. Add vanilla and lemon juice.
4. Purée blueberries in a food processor and mix with cream cheese mixture.
5. With mixer on low slowly add the warm gelatin, after ingredients are combined let it stand for a
    few minutes until it start thickens.
6. Pour evenly into the chilled base, smooth the surface and refrigerate for about 4-5 hours,
    but best to leave overnight. (or do the freezer thing again)
7. Before you unlock the spring form pan, run a knife around the edge of the cheesecake to loosen.

8. Whip the heavy cream with vanilla sugar. Cover top of the blueberry cheesecake with whipped
    cream and blueberries.


(this recipe comes from this Polish blog!)

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