Wednesday, August 14, 2013

Blueberry Cheesecake

It has been almost two weeks since we went blueberry picking and we are still eating the fruits of our labor!  I can't believe how fresh they still are.  (HAHA!  Yes I wrote this over a month ago... I am very behind!)  When I buy blueberries at the grocery store they usually only last a few days so I am quite impressed with the ones we picked fresh.  I guess that means that at the berries we buy at the grocery store take a long time to get there.  We picked these at Eagletree Farm in Leesburg and they never spray them with anything so they are perfect to eat right from the bush.  We have just a few fresh ones remaining, but lots in the freezer.

  • 3 1/2 Tablespoons of butter
  • 1 1/4 Cups of Graham Cracker Crumbs
  • 1 (8 oz) package of Cream Cheese
  • 1 Egg
  • 1/2 teaspoon of Vanilla
  • 6 oz of Blueberry Preserves (I used homemade)
  • 3/4 Cup Fresh Blueberries
  • 6 Tablespoons Sugar
Serves 8

Melt butter in microwave.  Mix with graham cracker crumbs and press into bottom of pie plate.  Put in fridge until ready to use.  
Evenly spread layer of Blueberry Preserves on top of graham layer.
In a large bowl, beat cream cheese with mixer until creamy.  Next add in sugar, eggs, and vanilla.  Continue beating until ingredients are well blended.  
Evenly top jam layer with fresh blueberries
Pour cream cheese mixture over blueberries and bake at 350 for about 25-30 minutes.  Cheesecake will puff up slightly and turn a light golden color.  Cool completely before serving.  Store in fridge.
We have made lots of yummy treats with our blueberries this year.  Check out some of them below

Blueberry Muffin Tops

Frozen Blueberry Cheesecake Bites

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