Blueberry Cheesecake

Cheesecake, I guess everybody loves this one, a dessert which is made of cream cheese and cream mixture placed on a biscuit or pastry base topped with fruits.  For a bit of history, Cheesecake have been existent since the ancient Greek period where they serve it for religious purposes as an offering to the Gods, the cake which is nearly similar to the modern cheesecake was called “placenta”.  But during those times cream cheese haven’t been invented yet so they used a cheese which have softer texture, until an accidental discovery of the modern cream cheese circa 1872 where William Lawrence were experimenting on creating a cheese that will resemble the French Neufchatel but instead of creating a soft cheese with a grainy texture the result was the birth of the now popular “Philadelphia cream cheese”.  Initially the sold it in foils and was not yet pasteurized until James Kraft made a pasteurized version in 1912.  Since then the rest is history and it became widespread all over the world.


This is one of the first desserts I learned, both the baked and non-baked ones; I also had made the non-cream cheese version such as ricotta and cottage cheese.  And almost all family and friends gathering that we had before I was always assigned to make one.  My mom will then always advertise this amongst her visitors that it was me who made it and they should try as it was really good and since then this became one of my trademarks and considered one of my specialty.  But that was long time ago; I guess that was when I was around 15-18 years old.  Now it’s been sometime I haven’t made one, so I’m not sure if I can recreate the same old specialty that I had served before.  There are also some changes on the original recipe as where I live now we don’t have canned blueberry preserves and graham crackers and that’s also one of the reasons why I haven’t done this for a long time.  But I guess this would be better as I will be using fresh blueberries.

Blueberry Cheesecake
 
Prep time
Total time
 
Serves: 8-10
Ingredients
Crust
  • 1¾ cups crushed graham crackers or malt crackers
  • 3 tbsp unsalted butter
  • ¼ cup brown sugar
Blueberry Toppings
  • 4 cups fresh blueberries
  • ½ cup sugar
  • ¼ cup water
  • 2 tbsp lemon juice
  • 4 tsp cornstarch
Cheesecake
  • 3 packs cream cheese, softened
  • ⅔ cup powdered sugar
  • 2 tsp vanilla extract
  • 3 cups thickened cream or whipped cream, chilled
  • 4 tsp unflavored gelatine
  • 2 tbsp hot water
Instructions
Crust
  1. Combine all ingredients and make sure its mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.
  2. Chill in fridge for around 20 minutes.
Blueberry Toppings
  1. Place 2 cups of blueberries and all other ingredients in a saucepan and cook in medium heat until all blueberries have broken down.
  2. Set aside and let it cool down before using.
Cheesecake
  1. Place softened cream cheese in a bowl together with sugar and vanilla extract, now using an electric mixer beat the cheese until thoroughly mixed.
  2. Dissolve gelatine in hot water then let it cool for a while. Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.
  3. Now add thickened cream and fold until it’s evenly mixed.
  4. Pour over the prepared crust.
  5. Then top it with the blueberry toppings and fresh blueberries. Refrigerate for at least 6 hours before serving.

 

 

 


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26 Responses

  1. purplebirdblog says:

    Wow, amazing as usual! Merry Christmas!

  2. Wowzer your cheesecake looks AMAZING ! We can trade slices 🙂

  3. peasepudding says:

    Fresh blueberries will be much better! I too use a different biscuit as I have no idea what a Graham biscuit is, malt is often my choice too. I am planning to make Nigellas peanut butter cheese cake soon.

  4. Meri says:

    So pretty~ This would be good for the 4th of July here also, with the red white and blue!
    Meri

  5. Merry Christmas and thank you for your sharing one of your “specialities”. I absolutely love cheese cake.
    🙂 Mandy

  6. Rita says:

    I didn’t know anything about the cheesecake history. Surely, I didn’t know it originated in Ancient Greece. What an interesting piece of news! As for the recipe itself, it’s absolutely wonderful. I have never tried with blueberries: it’s a very good idea for next summer. Thanks and merry Xmas (though I’m a bit late… :P)

  7. livelovelearnbake says:

    Wow, that cheesecake is perfect. I need to try using gelatine in my cheesecakes! Can’t wait to try this when berries are in season 🙂

  8. Judy says:

    Thanks for the link to your cheesecake recipe, it is beautiful, looks perfect! I found this cheesecake photo this morning and thought of you, I think you will like the artistry. http://www.morethanamountfull.com/2011/04/its-guest-post-friday-with-all-thats.html

  9. Lala says:

    May I know what thickened cream is. Is it the same as heavy whipping cream here in the U.S.A.? Do we have to beat it before adding it in or do we just add it in its liquid form. Thank you.

  10. peachkins says:

    This cheesecake looks really delicious! I’ll try your recipe!

  11. now THIS looks good! 😀

  12. Rachel Mayor says:

    Looks very delicious. Thanks for sharing. More power

  13. Grat story. I think I would be like you proud mum too. I like your cream cheese to crust ratio.

  14. Cherry says:

    Gud day! May I ask the equivalent of 3packs cream cheese to cups or grams coz in my location, they only sell per small box. Tnx..! (^_^)

  15. xtine says:

    i’m planning to make this into a mini cheesecake by using muffin pans 3 oz each do you think i could make more thank a dozen? (:

  16. I made the blueberry topping for a cheesecake I made, and it was delicious! Thanks for sharing this recipe!

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