Description
If you are asking what’s my specialty then I have to tell you it is cheesecakes, more specifically this Blueberry Cheesecake as it is always requested to me on any occasion that I am invited to.
Ingredients
Units Scale
Crust
- 1 3/4 cups crushed graham crackers or malt crackers
- 3 tbsp unsalted butter
- 1/4 cup brown sugar
Blueberry Toppings
- 4 cups fresh blueberries
- 1/2 cup sugar
- 1/4 cup water
- 2 tbsp lemon juice
- 4 tsp cornstarch
Cheesecake
- 3 packs cream cheese, softened
- 2/3 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
- In a bowl, combine crushed crackers, melted butter and brown sugar. Mix until the butter coats the crumbs evenly. Press firmly into a 9-inch pie pan.
- Chill for 20 minutes.
Blueberry Toppings
- Place 2 cups of blueberries, sugar, water, lemon juice and cornstarch in a saucepan.
- Cook over medium heat until the berries break down and the mixture thickens. Remove from heat and allow to cool completely.
Cheesecake
- Beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Dissolve gelatine in hot water and allow it to cool slightly. Pour into the cream cheese mixture and beat until well combined and fluffy.
- Fold in the chilled thickened cream until evenly incorporated.
- Pour the filling over the prepared crust. Spoon the cooled blueberry topping over the cheesecake and scatter remaining fresh blueberries on top.
- Refrigerate for at least 6 hours or until fully set before serving.