When I saw this beautiful dessert from the July 2003 issue of Bon Appetit, I knew it would be perfect for me Memorial Day barbecue. I’ve made some changes to the recipe and it’s light, pretty and delicious. I had the perfect quantity of blueberries from a giant container from my local Costco.
Crust Ingredients:
- 9 whole Graham crackers or 1 ¼ cups Graham cracker crumbs
- ½ cup old-fashioned oats (I used 2 envelopes of instant oatmeal and it was fine)
- 3 Tbsp. brown sugar
- 1/8 tsp. salt
- 5 Tbsp. butter, melted
- 1 tsp. pure vanilla extract
Filling Ingredients:
- 1/4 cup water
- 2 envelopes of unflavored gelatin (about 1 tablespoon)
- 12-ounces cream cheese, softened
- 1 cup heavy whipping cream
- 1 cup granulated sugar
- 1 Tbsp. freshly-squeezed lemon juice
- 3 cups fresh blueberries
Topping Ingredients:
- 1 cup chilled heavy whipping cream
- 1 Tbsp. granulated sugar
- 2-3 cups blueberries
- 2/3 cup blueberry or strawberry jam
Crust Directions:
- Preheat oven to 350°F.
- Pulse first 4 ingredients in a food processor until mixture is finely ground.
- Add butter and vanilla to the crumb mixture and pulse a few times until moist crumbs form.
- Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.
Filling Directions:
- Pour 1/4 cup water into small saucepan and sprinkle gelatin over. Let stand 10 minutes.
- Stir over very low heat just until gelatin dissolves. Set aside.
- Blend cream cheese, cream, sugar, and lemon juice in a food processor until smooth. Add blueberries and puree until smooth with some blueberry bits, about 20 seconds.
- With food processor running, add warm gelatin mixture through feed tube and blend well.
- Pour filling into crust. Cover with plastic wrap and chill overnight. (Can be made 2 days ahead).
- Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.
- In the bowl of an electric mixer, beat cream and sugar until firm peaks form.
- Spread cream mixture thickly over top of cheesecake.
- Place blueberries in a medium bowl.
- Heat jam in microwave for 20 seconds or until just melted.
- Pour jam over blueberries and toss to coat. Mound coated blueberries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.
Serves 10.
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