Blueberry Cheesecake
Crust
9 whole graham crackers
1/2 cup old-fashioned oats
3 Tbsp (packed) brown sugar
1/8 tsp salt
5 Tbsp unsalted butter, melted
1 tsp vanilla extract
Filling
1/4 cup water
1 Tbsp unflavored gelatin
12 oz cream cheese, room temp
1 cup heavy whipping cream
1 cup sugar
1 Tbsp fresh lemon juice
3 cups fresh blueberries
Topping
1 cup chilled heavy whipping cream
1 Tbsp sugar
4 1/2 pint baskets blueberries
2/3 cup blueberry jam
Directions:
For the Crust:
1. Preheat oven to 350 degrees.
2. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9" diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.
For the Filling:
1. Pour 1/4 cup water into saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
2. Blend cream cheese, cream, sugar, and lemon juice in processor until smooth (some blueberry bits will remain).
3. With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight (can be made 2 days ahead, keep chilled).
4. Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.
For the Topping:
1. Beat cream and sugar in medium bowl until firm peaks form. Spread cream cheese mixture thickly over top of cheesecakes.
2. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat.
3. Mount coated berries in center of cream, leaving 1" plain border. Chill cake at least 1 hour and up to 1 day.
No comments:
Post a Comment