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I LOVE cheesecake. You all knew that by now though I’m sure. It’s the one recipe I make, and make well. When I was given the assignment to bring dessert to Thanksgiving this week, of course Cheesecake was the first thing on the menu! Thanks to a fun blueberry picking outing earlier this year, this quickly became a Blueberry Cheesecake.
When we moved here, I didn’t realize just how much Mark’s family was going to love my cheesecake. While I normally make 2 or 3 a year, I’ve now made about 3 or 4 in the last 5 months! I can’t blame them of course, rather I rejoice. After cutting into the Blueberry Cheesecake last Thursday Mark’s nephew sat and just stared at it – hoping for a second piece, but knowing he had to wait for everyone else to get dessert.
While talking with my sister-in-law’s friend who joined us for the Thanksgiving feast, she told me cheesecake is hard to make – or at least sounds intimidating. I used to think the same thing! Then I started making it, and found it’s really not all that bad. Truth be told, I actually find no-bake cheesecakes to be a little harder to get right. I’ve had some that were more like a pudding then a cake. My baked cheesecakes on the other hand, always turn out.
To make cheesecake even easier, I got a new pan from The Love Cooking Company. The Push Pan is similar to a spring form pan, but without the spring. With a silicone lined removable base, taking the cheesecake out of the pan was so simple. You can watch me do it in the slideshow above! Ahh, how cool was that, huh?
Enjoy this recipe for Blueberry Cheesecake. Make sure to share it with your friends!
- 1 package Shortbread Cookies (or about 16 cookies)
- 5 TBS Butter, melted
- 2 packages Cream Cheese
- 1 cup Sugar
- 2 Eggs
- Blueberry Topping
- 2 cups Frozen Blueberries
- 3 TBS water
- 1/4 cup Sugar
- 1/2 of 1 lemon, squeezed
- Preheat oven to 350 F
- Crush the shortbread cookies, and mix with the melted butter. Press down into your pan and up the sides. Set aside.
- Mix cream cheese, sugar until smooth. Add eggs, and continue to beat until smooth. Pour on top of the shortbread crust. Bake for 45 minutes.
- While Cheesecake is baking, make your blueberry topping. Combine 1 cup blueberries, water, sugar and lemon in a medium saucepan. Cook for about 8 minutes, stirring periodically. Add 2nd cup of blueberries, and cook for another 8-10 minutes.
- Let cheesecake cool and top with blueberry topping.
- Bring cream cheese to room temp to get a smooth cheesecake filling.
3 thoughts on “Blueberry Cheesecake”
This looked delicious. I usually use ginger snaps for my cheesecake crust. I am going to try it with the shortbread cookies next time. Thanks for sharing!
I actually wanted to use gingersnaps but couldn’t find any!
This looks absolutely amazing; will definitely be trying this!
♡ Julia | lifeofjules.com
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