Can you believe that I'm actually posting on Foodie Friday about food and that I have a recipe to share? I suck, I know, I just don't have a lot in my repertoire. At any rate, I bought two cartons of blueberries on sale at my grocery store the other day. I like them fresh but Geof doesn't. I decided to make a blueberry cheesecake, a sweet compromise. It's actually in the oven as we speak...er I mean as I type. I found the recipe online and it was super easy...I'll have to let you know later if it tasted any good. Now, on to the recipe!
12 oz. cream cheese
1/2 tsp. vanilla
1/2 c. sugar
1 graham cracker pie crust
4 c. blueberries
1/2 c. sugar
1 c. water
2 tbsp. cornstarch (+ 2 tbsp. water)
1 tbsp. lemon juice
In a small bowl, blend cream cheese, eggs, vanilla and sugar well. Turn into crust. Bake at 350 degrees for 35 minutes.
Blueberry topping: Combine blueberries with sugar and water. bring to a boil. Soften cornstarch in 2 tbsp. water. Slowly add paste to berries. Simmer about 15 minutes. Add lemon juice. Spoon warm glaze over cooked cheesecake. Refrigerate.
..About an hour later..
I still haven't tasted it, but I did add a couple pictures. Another thing, I have probably a little over a cup of the blueberry topping left over. I used 9 inch store bought pie crust, maybe the 10 inch would have been a better option. I'll keep the leftover topping, I'm sure it will be good on biscuits, ice cream, etc.
Labels: Foodie Friday