Wednesday, August 17, 2011
Fresh Handpicked Blueberries, Lemon Blueberry Cheesecake & A Blueberry Jam Giveaway!
August is blueberry season and the two states that grow the most blueberries are Washington and Michigan. Each summer when I visit my parent in the Pacific Northwest, I practically skip out of my rental car into Mossyrock Farm's fruit stand for some handpicked blueberries.
This year I purchased 20 lbs of blueberries and some yummy blueberry products made right on the farm.
*If you are a follower of my blog, leave a comment on this blog post and I'll do a drawing Sunday 8/21 for a 7oz jar of blueberry jam from Mossyrock Farm.*
What do I do with all of those blueberries you ask? Well, I have several great blueberry recipes but this favorite cheesecake is one of the first things I make. Cool and creamy, sweet yet tart, this blueberry dessert will have you smacking your lips :-)
To make this Lemon Blueberry Cheesecake, you will need the following ingredients:
In an 8"x8" or 9"X9" square baking dish, combine graham cracker crumbs and sugar.
Stir in melted butter with a fork until all graham cracker crumbs are moistened.
Gently press crust into the bottom of the pan using the back of a cup.
Place your finished crust in the refrigerator.
In a medium mixing bowl, combine softened cream cheese and sweetened condensed milk.
Whip until smooth.
Blend in fresh lemon juice and vanilla extract.
Pour filling over chilled crust.
Place cheese cake back in the refrigerator while you make the blueberry topping.
In a saucepan combine sugar and cornstarch.
Add water and lemon juice. Next, add fresh blueberries.
Cook over medium to med-high heat until the blueberry sauce boils, reduce heat and simmer for three minute until the filling is thick and clear.
Remove from heat and allow to cool for 10 minutes.
Pour over cheesecake and spread evenly.
Refrigerate for at least 3 hours or overnight. Cut into squares and serve!
Allow me to feed you a bite.
Mmm, so good. You know you've got a winner when your man walks in the door with a boyish grin and says, "Hey, got any more of that cheesecake?"
Music to my ears. *sighs*
Lemon Blueberry Cheesecake
1 1/4 cup graham cracker crumbs
1/4 cup sugar
5 Tablespoons melted butter
1 8oz package cream cheese
1 14oz can sweetened condensed milk
1/3 cup fresh lemon juice
1 tsp. vanilla extract
1/4 cup sugar
1 Tablespoon cornstarch
1/2 cup warm water
1 Tablespoon fresh lemon juice
2 cups fresh blueberries
Combine graham cracker crumbs and sugar in an 8"x8" or 9"x9" square baking pan. Add melted butter and stir with a fork to moisten all of the cracker crumbs. Gently press into the bottom of the pan. Refrigerate.
Combine softened cream cheese and sweetened condensed milk. Whip with a mixer until smooth. Add lemon juice and vanilla extract. Blend until combined. Pour over crust. Refrigerate.
Stir cornstarch and sugar together in a medium sauce pan. Add water, lemon juice and blueberries. Cook over medium to med-high heat until the blueberry sauce boils, reduce heat and simmer for three minute until the filling is thick and clear. Allow to cool for 10 minutes and then pour over cheesecake. Refrigerate for 3 hours or overnight. Cut into squares and serve.