Blueberry Cream Cheesecake
- Ready In:
- 1hr 35mins
- Ingredients:
- 19
- Serves:
-
10
ingredients
-
BASE
- 3⁄4 cup graham wafer crumbs
- 1⁄2 cup vanilla wafer crumbs
- 1⁄2 cup finely chopped blanched almond
- 1⁄2 cup granulated sugar, divided
- 1⁄4 cup butter or 1/4 cup margarine, softened
- 1 large egg
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 3 cups blueberries, fresh or frozen
-
FILLING
- 8 ounces cream cheese
- 2 cups sour cream
- 3⁄4 cup granulated sugar, divided
- 2 large eggs
- 1 tablespoon lemon juice
-
BLUEBERRY SAUCE
- 1 cup blueberries, fresh or frozen
- 1⁄2 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon tapioca starch or 1 teaspoon cornstarch
- 3 tablespoons cold water
directions
- BASE-----------.
- Preheat oven to 350 F degrees.
- In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, 1/4 cup of sugar and almonds.
- Cut in butter using a pastry blender or a fork, until mixture is crumbly.
- Press crumb mixture into an 11 inch x 1 1/2 inch spring-form pan.
- In a separate small mixing bowl, beat together egg, vanilla and almond extract.
- Drizzle mixture over crumb mixture in pan.
- Bake in preheated 350 F oven for 8 to 10 minutes or until firmed and no longer shiny.
- Remove from oven and let cool.
- Spoon 3 cups of blueberries evenly over base.
- Sprinkle the remaining 1/4 cup of sugar over the blueberries.
- FILLING-----------.
- In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup sugar, eggs and lemon juice and mix until well blended and smooth.
- Pour cream cheese mixture over blueberries.
- Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch.
- Remove cake from oven and immediately run a knife around inside rim to loosen cake; let cool on rack in pan.
- Cover and refrigerate for 8 hours.
- SAUCE-----------.
- Puree' 1 cup of blueberries.
- In a small saucepan, combine blueberry puree', sugar and lemon juice; cook over medium heat to just boil and the sugar is dissolved.
- In a cup, mix together tapioca starch with 3 teaspoons of cold water until smooth.
- While sauce mixture is boiling slightly, add tapioca mixture stirring continuously until sauce thickens slightly.
- TO SERVE-----------.
- Remove sides of spring form pan before cutting cheesecake.
- Spoon some sauce on each serving plate; place a piece of cheesecake in pool of sauce, then spoon more sauce over top of cheesecake.
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Reviews
-
We WERE NOT LAZY and did the entire recipe from scratch-including the blueberry sauce. That's right! The blueberry sauce. Overall it was a fantastic recipe and one that we would recommend to anyone. On a side note we found that if you are going to buy the sauce and / or base you should probably buy a whole cheese cake weenies. God Bless. Derek & Laura
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too lazy to make crust, and didn't thicken the sauce. everything else as specified(fresh blueberries) and it was awesome. there was too much batter for my ready made crust, so baked the excess in a bowl.also great.only had time for 4 hour cooling and was very good, but truly awesome the next day. thanks for a real treat!
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Uncle Bill, your cheesecake was wonderful! I used all graham cracker crumbs, and cheated with the blueberry sauce, I used the store-bought instead. This is more of a light and airy cheesecake, not a heavy dense one. I used fresh blueberries to spread over the crust though, as I was concerned that frozen would make the crust soggy...spreading the berries over the crust is a different method to what I am used to, but seemed to work fine. This is going into my favorites folder, what a wonderful summertime treat to make when berries are in season! thank you Uncle Bill!...Kitten:)
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.