There’s nothing better than topping off your favorite dessert with hand-picked berries from a local farm. Perfect for a picnic with friends or after dinner on the deck, this recipe for Sweet Blueberry Cheesecake is one you will want to share again and again.
• 2 cups blueberries
• 2 tablespoons granulated sugar
• 2 teaspoons lemon juice
• 4 (8-oz.) blocks cream cheese
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ¼ cup sour cream
• 2 tablespoons all-purpose flour
• ¼ teaspoon kosher salt
• 1 cup blueberry puree
• 1 ¼ cup graham crackers, finely crushed
• 6 tablespoons melted butter
• ¼ cups granulated sugar
• Whipped cream
Preheat oven to 325 degrees. With a food processor, blend blueberries into a puree and mix into a saucepan with sugar and lemon juice over medium heat, stirring, for 10 minutes.
To make the crust, mix the finely crushed graham crackers with butter and sugar. Press into a pie or 8-9” spring form pan and wrap bottom of pan with aluminum foil.
For the cheesecake, mix together softened cream cheese and sugar until smooth; add eggs, one at a time, followed by the vanilla and sour cream. Beat in flour and salt; once combined, fold in blueberry puree. Pour mixture over crust and place in large roasting pan. Fill roasting pan with water so the cheesecake pan is halfway covered and cook for 1 hour and thirty minutes, or until center of cheesecake slightly jiggles. Turn off the heat and let cheesecake cool with oven door propped open.
Place cheesecake in refrigerator for at least 5 hours or until completely chilled. Serve with whipped cream and freshly-picked blueberries.
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