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.
Try to this version of a LIGHT blueberry cheesecake recipe.
Preheat oven to 350F degrees.
TO MAKE CRUST combine crumbs and margarine; blend well.
Spray 9 inch spring form pan with cooking spray.
Press the crumb mixture firmly in bottom of pan.
Bake 5 minutes; cool on rack and chill.
TO MAKE FILLING combine yolks, milk sugar and salt in small saucepan.
Sprinkle gelatin over mixture; let stand 1 minute.
Cook and stir mixture over medium heat until gelatin dissolves.
Mixture will begin to thicken; let cool slightly.
Combine cream cheese, ricotta, yogurt, lemon rind, lemon juice and vanilla.
Beat on medium speed of mixer until smooth.
Stir gelatin mixture into cheese mixture; set aside.
Beat egg whites on high speed until foamy.
Add cream of tartar to egg whites and beat until stiff.
Fold egg whites into the cheese mixture; pour over prepared crust.
Cover cheesecake and refrigerate for 8 hours.
FOR TOPPING combine cornstarch, lemon juice, and water in saucepan.
Add the sugar and ½ cup blueberries to the saucepan.
Cook and stir over medium heat until mixture comes to a boil.
Continue to cook for 1 minute; cool slightly.
Stir in remaining blueberries; cool completely.
TO SERVE remove sides of pan; spread blueberry mixture over the top.
Garnish if desired; serves 14.
Blueberry Sauce Recipe
Preheat oven to 400F degrees.
TO MAKE CRUST combine and mix flour, sugar and lemon peel.
Cut in cold butter mixing until crumbly; mix in egg and vanilla.
Mix until dough sticks together; gather into a ball.
Press 1/3 of the dough in bottom of 10 inch spring form pan.
Bake 5 to 6 minutes until golden; place on rack and cool.
REDUCE OVEN TEMPERATURE to 325F degrees.
Lightly butter sides of cooled pan.
Press remaining dough against the sides to within ¼ inch of rim; set aside.
FOR FILLING beat cream cheese and sugar in large mixing bowl until smooth.
Beat in the eggs one at a time beating after each.
Add flour, lemon peel, salt, nutmeg and vanilla; beat just until blended.
Stir in the whipping cream; pour into crust.
Bake for 75 to 90 minutes until knife inserted in center comes out clean.
NOTE: If top begins to over brown cover loosely with foil.
PREPARE TOPPING by stirring together the sour cream sugar and vanilla; set aside.
When cheesecake is baked; spread topping over the top.
Return to the oven: TURN OVEN OFF and leave door ajar.
Let cheesecake set in oven for 1 hour; place on rack to cool 15 minutes.
Run knife around edges to loosen from sides; when cool, cover and refrigerate overnight.
TO SERVE remove sides of pan; top with blueberry sauce
TO MAKE BLUEBERRY SAUCE combine sugar and cornstarch in medium saucepan.
Add water stirring until smooth; add the blueberries and the lemon juice.
Cook mixture over medium heat stirring and boiling 2 minutes.
Remove from heat and let cool; makes 20 cheesecake servings.
Preheat oven to 350F degrees.
TO MAKE FILLING combine and mix together the filling ingredients until smooth.
Pour mixture into graham cracker crust; bake for 30 minutes.
MIX TOGETHER TOPPING ingredients and spread over hot cheesecake; bake 20 minutes.
Place on rack and cool; refrigerate until cold several ho8urs or overnight.
TO SERVE spoon canned blueberry pie filling over top.