Sunday, May 20, 2007

The wonderful world of cheesecakes...

Wee! 11 new recipes this past week - the standouts for us were the Northwest Waldorf Salad, Sausage and Pepper Calzones, and the Tropical Banana Cream Muffins. I can't believe how fast summer is approaching... just a couple more weeks and it will be June already! The bigger farmer's market opened last weekend, but we've just been too busy to check it out - we hope to make a visit next weekend though if time allows!

I've mentioned before that I have a fairly large stash of wild blueberries in the freezer as I have some everyday with yogurt. I'm trying to make a dent in my supply, so I've been searching through my endless (it seems anyways!) piles of recipes and found this Blueberry Cheesecake that I set aside some time ago to make. I always wonder why I don't make large cheesecakes more often when I finally get around to putting one together, but I think it seems like more of a hassle than it really is. We've done several cheesecake bars or individual ones, but I think I've only posted two large cheesecakes we've made. I went through the archives to see which two they were and fondly remembered the Cranberry-Orange Cheesecake with Oreo Crust

and of course the Caramel Swirl-and-Apple Cheesecake.

Now that I've veered off course, let's get back to this recipe! Instead of a full graham cracker base, this one uses half graham cracker and half vanilla wafers to add of punch of flavor to the crust. The filling is just a basic cream cheese batter, but what makes this one very special is a homemade smooth blueberry sauce that is swirled into the top of the very pale yellow batter. I opted to bake this cheesecake in a water bath to ensure a smooth top, but you don't have to be as fussy as there is a topping that gets applied and will cover any cracks that may happen. When the cheesecake is firm, but still has lovely jiggle in the center when the pan is touched, a mixture of vanilla-scented sweetened sour cream is spread over the hot cheesecake. It is placed back in the oven just long enough so the two meld together. I made this yesterday, for dessert tonight, because the cheesecake needs to cool to room temperature and then must be chilled for at least 8 hours - don't skimp as the flavors need that time to develop.

Remember that homemade blueberry sauce? A portion of that thick dark blue mixture is reheated, sweetened and thinned out with just a bit of water to make a mouthwatering blueberry drizzle for each individual slice. For some juicy texture, whole blueberries are gently folded into the sauce once it has thickened back up. The cheesecake itself has a dense, just luscious creamy filling that is set on a buttery, crisp vanilla crust. Besides adding a charming color to the plain cheesecake, the blueberry swirls added a fruity sweetness that held up against the tangy sour cream topping.

Can I tempt you into sharing a slice with me?


  1. Joe, I made some cheesecake treats, too. Yours look so professional! I like the idea of mixing graham crackers and vanilla wafers.

  2. OH goodness. That looks SO good! When we get blueberries around here (they are still like $4 for one of those really flat inch tall containers with only around 1/2 cup in it) I hope I'll get to try this. I haven't had a cheese cake with the sour cream topping on it and have always thought that I wouldn't like that. Do you think this would be do-able without that? or is it one of those must-haves?!

  3. I'll trade you a slice of chocolate peanut butter pie for some blueberry cheesecake. Looks divine.

  4. Beautiful photos, you don't have to twist my arm to agree to a slice or three of that cheesecake!

  5. oh my! you can certainly tempt me! I'm about 10 hours away - I guess if I left now I could be there for lunch! What a yummy looking cake!!

  6. Purple is my favorite color, cheesecake is a favorite food -- the best of both worlds. Looks awesome. We don't get decent blueberries down in Texas. The cheesecake looks like a perfect consistency.

  7. That looks so yummy. I love blueberries and love cheesecake so how could it be bad!

  8. That looks amazing - in fact, all of them look amazing!!!

  9. OMG! That purple is so vivid and vibrant! That is one beautiful slice of heaven! This is definitely going on my list of to-do recipes. Jeff is the luckiest guy on earth! He gets to eat one delectable home made dish after another, everyday!! :Sigh: wish I lived next door to you guys........I'm turning a vivid green now :)


  10. OMG Joe!!! I just drooled! Your cheesecake looks AMAZING!!!!
    My husband loves cheesecake and I absolutely love blueberries... I will certainly make this recipe soon, it will make both of us happy for sure!

  11. All three cheesecakes look wonderful, but that violet tinting the cheesecake and the deep purple sauce look really fabulous.

    No twisting of arms needed here either!

  12. Oh my goodness!!!! That looks so good... my two favorite things, blueberries and cheesecake!

  13. Wow, Wow, and WOW! I think I just gained 10 pounds reading through this post. I would love to have that blueberry goodness with my dinner this evening.

  14. Cyndi - I like the combo too, it added just a little something extra special.

    Claire - it should be okay, but I liked the twang it gave!

    Alysha - Sold!

    Brilynn - Thanks!

    Miche - Well, it is all gone - but I sure wouldn't mind making another if you are comin'!

    Anj - Thank you!

    Tammy - Exactly!

    Deborah - Thanks!

    Mary - We like to share, so we often bring things over to the neighbors!

    Ana - Let me know what you think if you make it!

    Kelly-Jane - I loved how the color was so striking against the light cheesecake!

    Michele - mine too! Well, at least for the moment!

    Chris - it is a great way to end the evening... that is for sure!

  15. Joe - Never have blueberries appealed so much to me. I will have to try this recipe, though I have never seen fresh blueberries in New Zealand. I may have to wait until I go back to the States in Summer, so I can then make the sauce. I love the idea of mixing cookie types for the cheesecake base. All in all - yes, you can tempt me into sharing a piece with you; it looks too good to miss.

  16. Shaun - You could certainly use frozen if need be!