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

Ingredients

Crust:
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

Crust:
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!)

Filling:
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.

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

Enjoy:)


http://www.malacukierenka.pl
(this recipe comes from this Polish blog!)