Life at Cloverhill

Recipe

Wild Blueberry Cheesecake

wild-blueberry-cheesecake

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.

wild-blueberry-cheesecake

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.

Wild Blueberry Cheesecake
 
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Serves: 12
Ingredients
  • 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
Instructions
  1. In a small saucepan over medium heat, combine blueberries, sugar and lemon juice. Stir while cooking for 5 minutes or until blueberries are softened.
  2. 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.
  3. 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.
  4. Preheat oven to 325°F.
  5. Mix graham cracker crumbs, sugar and butter. Press into the bottom of a 12-inch springform pan.
  6. 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.
  7. 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.
  8. Serve with remaining half of blueberry sauce, whipped cream and fresh blueberries. Enjoy!

wild-blueberry-cheesecake


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