Wild Ontario blueberries are always one of the highlights of summer. They’re oh so tiny and taste the absolute best. So good in fact that I often freeze them to make blueberry muffins in the dead of winter. My sister made up this recipe for our mom’s birthday last week and it’s a real winner. I love that she used wild blueberries from the farmers market as the star of the show, with a thick custardy cheesecake filling and a crisp graham cracker crust. A dollop of freshly whipped cream on the side doesn’t hurt either!
The cheesecake was the perfect ending to a nice BBQ dinner out on the freshly painted back porch.
How awesome does that blueberry swirl look? If my sister ever decides on a career change, I think she should open a bakery. She makes the BEST cakes, cupcakes and whoopie pies.
- 1-1/2 cups fresh blueberries (if using frozen, thaw first)
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cold water
- 2 tsp cornstarch
- 1-3/4 cup graham cracker crumbs
- 4 tbsp sugar
- ½ cup butter, melted
- 5 (8oz) packages of cream cheese
- 1-1/4 cup sugar
- 1-1/2 tsp vanilla
- 4 eggs
- In a small saucepan over medium heat, combine blueberries, sugar and lemon juice. Stir while cooking for 5 minutes or until blueberries are softened.
- In a separate bowl, combine water and cornstarch. Whisk until smooth and slowly stir into blueberry mixture. Bring to a boil and stir while cooking for another two minutes or until thickened.
- Remove from heat and cool to room temperature. Transfer to a blender or food processor and blend in 10 second bursts until sauce is smooth but still has some blueberry pieces. Set aside.
- Preheat oven to 325°F.
- Mix graham cracker crumbs, sugar and butter. Press into the bottom of a 12-inch springform pan.
- Beat cream cheese, sugar and vanilla until blended. Reduce mixer speed to low and add eggs in one at a time while blending. Pour over crust. Drizzle half of blueberry sauce over filling and swirl with a knife to marbleize it.
- Bake 1 hour or until center is almost set. Loosen cake from rim of pan and cool before removing rim. Chill for four hours in the fridge.
- Serve with remaining half of blueberry sauce, whipped cream and fresh blueberries. Enjoy!
OMG that looks delicious!!!
That sounds delicious, I am going to try that recipe, thanks!