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This is a fabulous recipe! I do agree with the other commenter who said to double the cornstarch so that the berries gel up nicely. Also, I double the crust mixture to make it a little bit thicker and so that you can make nice thick edges. My whole family loves this desert, it's a great find!

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MendiMayhem July 30, 2013

I have made this twice now (this week!) because we liked it so much. It tastes really great. It's creamy and just wonderful.The first time, I followed this one exactly as written and I had a few technical difficulties. Here were the changes I made the second time: I doubled the cornstarch because I had a hard time with the blueberries gelling up the first time. It was perfect the second time and even better the next day. I also greased my pan REALLY well the second time because I had a hard time getting it out the first time. My little girl and DH inhaled this BOTH times and the first time they had quite a good old time laughing and giggling while we were trying to get it out of the pan. All in all we loved it! Thanks so much for posting this one. Made for Pick a Chef Spring 2009.

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Realtor by day, Chef by night March 28, 2009
Blueberry Cheesecake Pizza