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Triple Blueberry Cheesecake Recipe | |
Cheesecake | |
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Ingredients:
Crust:1 1/4 graham cracker or cookie crumbs 1/2 c melted butter 1/4 c sugar 1/2 tsp cinnamon Filling and topping: 3- 8 ounce packages cream cheese at room temp 1 c sugar 1 tsp vanilla 1 tsp lemon zest 3 large eggs 1/4 c blueberry jam melted over low heat 1 to 1 1/2 pints (2-3 cups) blueberries Fresh mint sprigs Sauce: 1/2 pint (1 cup) blueberries 3/4 c orange juice Orange liquer to taste 1 1/2 tsp cornstarch mixed into 1/4 c water 2-3 tbsp sugar, or to taste pinch of cinnamon
Directions:
Preheat oven to 300FCrust: Combine graham cracker crumbs, melted butter, sugar and cinnamon in a bowl. Press crust mixture into bottom and halfway up the sides of a nine inch spring form cake pan. Filling and topping: Beat cream cheese until smooth, then gradually beat in sugar. Beat in vanilla and lemon zest, then beat in eggs one at a time, scraping the sides of the bowl after each addition. Pour half the batter into the cake pan, and sprinkle 1 cup of blueberries over top. Pour in remaining batter. Bake for 50 - 60 minutes or until centre barely jiggles when the pan is tapped. Cool cake to room temperature, then refigerate for a least 3 hours before unmoulding. Sauce: Make sauce by placing all ingredients in a pot. Bring to a simmer and cook until sauce is lightly thickened, about 5-6 minutes. Process until smooth in a food processor or blender. Chill before serving with the cheesecake. To finish: Unmould the cake on cake plate and brush top of cake lightly with a little of the melted jam. Top with remaining berries and then drizzle with remaining jam. Serve slices of cheesecake on pools of sauce and garnish with fresh mint leaves. This is the best blueberry cheesecake I have ever tried!
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