{"id":1375,"date":"2012-04-23T11:19:35","date_gmt":"2012-04-23T11:19:35","guid":{"rendered":"http:\/\/aysontespli.ca\/?p=1375"},"modified":"2014-01-24T10:36:01","modified_gmt":"2014-01-24T18:36:01","slug":"blueberry-cheesecake","status":"publish","type":"post","link":"http:\/\/aysontespli.ca\/?p=1375","title":{"rendered":"Blueberry Cheesecake"},"content":{"rendered":"

I used to be a huge fan of those no-bake Cheesecakes but then discovered this recipe. I wish I could give credit where credit is due \u00a0but the recipe I am posting here is recreated from crude notes over 4 bits of scrap paper! This procedure was a lil odd to me but the results were so amazing that I will blindly follow! \u00a0Thanks Anita for asking about Cheesecake as it made me dig through my recipe box! BTW, this is kind of like those lil Cheesecakes you get at Save On Foods, but yummier!<\/p>\n

\"Blueberry<\/a>
Blueberry Cheesecake<\/figcaption><\/figure>\n

1 1\/2 cup Nilla Cookie crumbs or Graham Wafer Crumbs (<- can’t get the latter in .au)
\n1\/4 cup Sugar
\n1\/3 cup Butter, melted<\/p>\n

2 1\/2 cups Blueberries
\n1\/4 cup Water
\n1 Tablespoon Cornstarch
\n1 Tablespoon Lemon Juice<\/p>\n

3 packages Philly Cream Cheese, slightly softened
\n1 cup Sugar
\n4 Eggs
\n2 Tablespoons Cornstarch
\n1\/4 teaspoon Salt<\/p>\n

\"Swirl<\/a>
Swirl in Blueberry Sauce<\/figcaption><\/figure>\n

2 cups Sour Cream
\n2 Tablespoons Sugar
\n1 1\/2 teaspoons Vanilla<\/p>\n

1\/2 cup reserved Blueberries
\n1\/4 cup Sugar
\n1\/4 cup Water
\n1 1\/2 teaspoons Cornstarch<\/p>\n

2 cups Whipping Cream
\n1 Tablespoon Icing Sugar
\n1 teaspoon Vanilla<\/p>\n

Preheat oven to 325F.
\nPut together a 10″ Springform pan; set aside.
\nIn medium mixing bowl combine crumbs, sugar and \u00a0melted butter.
\nPress into springform pan.<\/p>\n

Bake in 325F oven for 9 minutes.
\nRemove from oven and cool.<\/p>\n

Meanwhile, in medium saucepan over medium – high heat stir together blueberries, lemon juice and 1 tablespoon of the water.
\nStir cornstarch into remaining water and keep handy.
\nBring \u00a0blueberries to a boil, stirring constantly.
\nWhen berries are bubbling, stir in cornstarch\/water mixture and continue cooking for another minute.
\nRemove from heat and allow to cool.<\/p>\n

In large mixing bowl beat softened cream cheese just until no lumps can be seen; add sugar, \u00a01\/3 at a time, stirring to incorporate well.
\nStir in eggs, one at a time.
\nStir in cornstarch, salt and a bit of vanilla, if you like…I always do!
\nPour cream cheese mixture over crust.
\nTop with blueberry mixture, gently swirl with a knife.<\/p>\n

\"Swirled<\/a>
Swirled Blueberry Cheesecake to go back into the oven<\/figcaption><\/figure>\n

Bake in 325F oven for an hour.<\/p>\n

\"Bake<\/a>
Bake in a low temperature oven<\/figcaption><\/figure>\n

Remove from oven, cool on wire rack for 20 minutes.<\/p>\n

\"Remove<\/a>
Remove from oven, add sour cream topping<\/figcaption><\/figure>\n

While Cheesecake is baking, combine sour cream, sugar and vanilla in a small mixing bowl.
\nOnce cheesecake has cooled for 20 minutes, spread the sour cream mixture on top.
\nReturn to oven and bake for another 10 minutes at 325F.<\/p>\n

\"Topped<\/a>
Topped with Sour Cream Topping and back into the oven<\/figcaption><\/figure>\n

Turn the oven off, open the door a few inches and allow cheesecake to cool in the cooling oven for about 60 minutes.
\nRemove from oven, run a knife around the edge of the cheesecake\u00a0and cool completely on wire rack.<\/p>\n

\"After<\/a>
After cooling cake in the oven for an hour, remove and run knife around the edge. Remove springform side.<\/figcaption><\/figure>\n

Nope, you are not done yet! And you thought it was over!<\/p>\n

In small saucepan combine sugar, water and cornstarch and bring to a boil.
\nContinue cooking until mixture has thickened.
\nRemove from heat, stir in blueberries.
\nCool.
\nAnd last, but not least,
\nIn large mixing bowl, whip cream until it starts to thicken a little.
\nAdd the icing sugar, a teaspoon at a time and finally adding the vanilla.
\nBeat a little for soft peaks, a bit more for stiff peaks but do not overbeat!
\nLoad whipped cream into a piping bag and pipe a border around the outer edge of the cheesecake.<\/p>\n

To serve, cut into wedges, top with a bit of the blueberry mixture.<\/p>\n

\"Serve<\/a>
Serve with a dollop of fresh Whipped Cream<\/figcaption><\/figure>\n

Alright, you have now really and truly earned yourself a piece of the Best Blueberry Cheesecake you will ever try!<\/p>\n

Some Notes about making Cheesecake:<\/strong><\/p>\n

Cracking Cheesecake? Are you over beating the Cream Cheese?
\n*Bring cream cheese to room temp before beating by allowing to sit on countertop for 30 minutes or you can gently microwave in 10 second intervals until soft enough to easily beat.
\n*No peeking…well, you can look through the oven glass but def no opening oven door for at least the first 30 minutes of baking.
\nMost cheesecakes want to be baked for about an hour but I would recommend you start checking at 50 minutes.
\n*When done, the outer edges of cheesecake will be puffy and the center may still look a little jiggly; the cheesecake will continue cooking as it cools.
\n*Do allow cheesecake to cool in the oven once you have turned the oven off, leaving the door ajar.<\/p>\n

Don’t despair if your cheesecake cracks! Easy to cover up with a bit of whipped cream!<\/p>\n

Which brings to mind:
\n*When making whipped cream, chill CLEAN stainless steel or glass bowl and CLEAN beaters in the freezer for 10 – 15 minutes
\n– residual grease will hinder your efforts to get nice peaks in your whipped cream
\n*Store prepared Whipped Cream in CLEAN stainless steel or glass bowl, cover with plastic wrap.
\n* If using piping bag, it is essential that the bag is clean and free from any residual grease from icing<\/p>\n

Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

I used to be a huge fan of those no-bake Cheesecakes but then discovered this recipe. I wish I could give credit where credit is due \u00a0but the recipe I am posting here is recreated from crude notes over 4 bits of scrap paper! This procedure was a lil odd to me but the results … Continue reading Blueberry Cheesecake<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1375","post","type-post","status-publish","format-standard","hentry","category-decadent-desserts"],"_links":{"self":[{"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/posts\/1375","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1375"}],"version-history":[{"count":7,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/posts\/1375\/revisions"}],"predecessor-version":[{"id":1995,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/posts\/1375\/revisions\/1995"}],"wp:attachment":[{"href":"http:\/\/aysontespli.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1375"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1375"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1375"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}