Posts Tagged ‘Blueberry’

Red, White, and Blueberry Cheesecake Pie Recipe

25 Aug


Instead of making the usual graham cracker crust for this we'lre making a traditional pie crust or base.

For the base you'll need:

  • 10 sheets of phyllo dough
  • 1/4 Cup of melted butter

For the mixture you'll need:

  • 16 Oz of cream cheese at room temperature
  • 1/2 Cup of white sugar
  • 1 teaspoon of vanilla extract
  • 2 Eggs
  • 2 Cups of fresh blueberries
  • 1/2 Cup of strawberry jelly

Create the base or pie crust by place one sheet phyllo dough on a flat surpace then brushing it with melted butter or margarine – cover this with another piece of phyllo.

Repeat until all 10 sheets are used.

Using scissors, cut the layered phyllo into a 12 to 13 inch circle to fit your pie plate

Carefully press circle into a greased 9 inch pie plate and gently fan the edges.

Bake pie crust at 220 degrees C until edges are just golden brown which normally takes  6 to 8 minutes. Cool slightly on a wire rack.

For the mixture beat the cream cheese, sugar, and vanilla with an electric mixer until light and fluffy in a medium bowl.

Beat in eggs until well combined, then fold in 1 cup of blueberries.

Pour filling into prepared pie crust.

Bake at 175 degrees C until set, which normally takes 50 minutes. 

Cool completely on a wire rack.

In a small bowl, beat jelly until smooth; spread over cheese filling.

Arrange 1 cup blueberries on top in a star pattern to create your Red, White and Blueberry Cheesecake Pie


Blueberry Shortbread Cheesecake Recipe

29 Jun


Unlike most cheesecake we're going to make a shortbread "crust" with this recipe.

For the shortbread crust you'll need:

  • 3/4 Cup of unsalted butter
  • 2 Cups of all-purpose flour
  • 1/2 Cup of packed light brown sugar
  • 1/2 teaspoon of salt

for the batter you'll need:

  • 2 x (8 Oz) packages of cream cheese (soft)
  • 3 eggs
  • 1 Cup of sour cream
  • 1 Cup of white sugar 
  • 1 teaspoon vanilla extract
  • zest from 1 lemon

for the topping you'll need:

  • 1 Quart of blueberries
  • 1 Cup of white sugar
  • 3 Tablespoons cornstarch

Start by preheating the oven to 180 Deg C.

Combine the butter, flour, sugar, and salt in a food processor and mix until it begins to form very small lumps. Press down into the bottom of a 9" springform pan.

Bake in preheated oven for 18-20 minutes, then remove from oven. We now have our shortbread crust.

Reduce oven's heat to 160 Deg C.

Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy with no lumps. Stir in each of the eggs one at a time. Gradually stir in the sour cream, vanilla, and lemon zest, then pour this mixture over the "shortbread" crust.

Bake until firm to the touch, 50 to 60 minutes.

Whilst the cheesecake is baking make the topping by combining the blueberries, sugar, and cornstarch in a saucepan over medium heat. Cook until thickened then allow mixture to cool.

Pour the cooled blueberry mixture over top of the cream cheese layer.

Chill the cheesecake in frifge overnight!