Learning how to make a blueberry cheesecake recipe was never a priority for me. It is one that I never got hooked on until I moved to Florida along with orange, key lime and lemon cheesecakes. This fruit was not available to me as a young cook in Ohio. We did not grow them and I do not remember anyone in our area that did. When I finally started eating this valuable berry, I couldn’t believe that I went all those years without them.
It seems that now blueberries are grown in almost every state, including Ohio; and in many other countries. I found this fruit valuable when I learned how to make blueberry cheesecake recipes as well as making delicious cakes, muffins, pies and pancakes; they also make wonderful jam.
When the original colonies were settled the Northeastern Native Americans were already gathering blueberries from the forest. They believed this “star berry fruit” was sent by the Great Spirit to prevent hunger. Not only did the Natives use them to eat for hunger but they believed they had medicinal qualities for many illnesses. They taught the Pilgrims how to collect and preserve the berries to help them survive the long winters; I am sure long before they learned how to make blueberry cheesecake recipes.
Today’s research shows that the Native inhabitants were right all along. This pretty little blueberry ranks the highest of all fruit with antioxidants. They are linked to lowering cholesterol levels, improving the heart health and helping with the fight of certain cancers. One cup of this low calorie fruit berry offers fourteen percent of the recommended daily dose of fiber along with one fourth of the daily vitamin C. If all these health benefits of blueberries do not inspire you to get them in your diet, just think about the taste of delicious creamy blueberry cheesecake recipe.
This no bake cheesecake recipe is really easy if you use a ready made graham cracker crust; just mix, fill and chill.
Beat together cream cheese, sugar and vanilla until smooth.
Fold in whipped cream and spoon into pastry; chill until set.
Top with pie filling and refrigerate for 1 hour.
This recipe by Pillsbury is delicious and makes a great presentation for holidays like July 4 or Memorial Day.
Preheat oven to 450F degrees.
Prepare pie crust according to package directions for 1 nine inch unfilled pie tin...
Let remaining crust set at room temperature to make star cut outs.
Bake in hot oven (metal not glass pie tin) for 9 to 11 minutes or until light brown; cool.
Beat cream cheese, sugar and lemon peel until light and fluffy; fold in whipped cream.
Spoon mixture into cooled pie shell; spoon blueberry filling evenly over lemon filling.
Refrigerate at least 1 hour before serving.
Garnish with stars, strawberry fans and dollops of whipped cream.
Unfold pie crust; sprinkle with flour and cut with 2 to 3 inch star shaped cookie cutter.
Place stars on baking sheet.
Combine 2 teaspoons melted butter, 2 teaspoons sugar, 2 teaspoons grated lemon peel, dash nutmeg.
Brush mixture over stars just to edges; bake at 450F degrees until light brown.
Make Strawberry Fans:
Select firm berries with stems.
Start at tip and cut in slices almost to stem; spread slices open to form fan.
Preheat oven to 350F degrees.
Butter 9 inch spring form pan; dust with flour.
Combine cream cheese, eggs, powdered sugar and mix well.
Place mixture in prepared pan and bake for 15 to 20 minutes or until top is light brown.
Remove from oven and cool 30 minutes at room temperature.
Refrigerate another 30 minutes; spread cooled blueberry topping over the top of cheesecake.
Refrigerate until cold.
Combine blueberries with 1 cup sugar; slowly simmer over medium heat until juices run.
Dissolve cornstarch in water; add to blueberries and boil slowly until mixture thickens.
Let blueberries cool before topping cheesecake.
In this blueberry cheesecake recipe, try making a (ricotta cheesecake) by substituting ricotta cheese for the yogurt. Fresh blueberries are good folded into the pie filling before spooning into crust.
Beat cream cheese until fluffy; gradually beat in sweetened can milk until smooth.
Stir in yogurt and lemon juice; fold in whipped topping.
Pour into prepared crust over top of blueberries.
Garnish top with additional blueberries.
Chill for at least 4 hours before serving.Painless Cooking › Cheesecake › Blueberry
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