Select Nova Scotia

 

Buy Local. Eat Fresh.

Recipes

Berry Cherry Jam

Blueberry Cheesecake

Products used in this Recipe
  • Blueberries
  • Water
  • Butter
Find Producers who have the Products used in this Recipe
I don't know my Postal Code
    This novel no-bake cheesecake has the blueberry sauce as the middle layer as opposed to the top. It makes for a spectacular dessert that is best prepared a day ahead.
    Ingredients
    2/3 cup granulated sugar 75 mL
    1/4 cup cornstarch 50 mL
    1/2 cup water 125 mL
    2 tsp lemon juice 10 mL
    2 cups blueberries, fresh or frozen 500 mL
    1 1/2 cups graham wafer crumbs 375 mL
    2/3 cup butter, melted 75 mL
    1/2 cup heavy or whipping cream (35%) 125 mL
    1 250 g cream cheese, softened 1
    1/2 cup granulated sugar 125 mL
    1 tsp vanilla 5 mL
    Method
    1. In a saucepan, blend 2/3 cup (75 mL) sugar and the cornstarch, then add water and lemon juice. Whisk until smooth. Add blueberries. Stirring constantly, bring to a boil and then reduce the heat and simmer until thickened and clear. Cool. In a small bowl, combine graham wafer crumbs and butter to from a fine crumb.
    2. Reserve 2/3 cup (75 mL) for garnish. Press remaining crumb mixture into the bottom of a 9- inch (23- cm) square baking pan or 9 inch (23 cm) springform pan. Chill.
    3. In a small bowl whip the cream. In another bowl, beat the cream cheese with 1/2 cup (125 mL) sugar and the vanilla until fluffy. Fold in whipped cream.
    4. To assemble the cheesecake, spread blueberry mixture over the crumb base. Spread the cream cheese mixture evenly over the blueberries. Sprinkle with remaining crumbs. Chill overnight.

    Recipe compliments of Taste of Nova Scotia.