CRUST
12 oz vanilla wafer cookies, crush
3/4 cup butter, melted
FILLING
5 8 oz packages cream cheese
1 1/2 cup granulated sugar
6 eggs
2 egg yolks
3 tbsp all-purpose flour
3 tsp vanilla extract
1/4 cup whipping cream
TOPPING
3 tbsp cornstarch
1 cup plus 3 tb water, divided
1 cup granulated sugar
16 oz blueberries
Directions
For crust, combine cookie crumbs and butter. Press into bottom and
halfway up sides of a greased 9-inch springform pan. Cover and
refrigerate.
For filling, beat cream cheese 25 minutes in a large bowl, adding 1
package at a time. Add sugar and beat 5 minutes longer. Add eggs and
egg yolks, one at a time, beating 2 minutes after each addition. Beat
in flour and vanilla. Beat in cream. Preheat oven to 500 degrees.
Pour filling into crust. Bake 10 minutes. Reduce heat to 200
degrees. Bake 1 hour. Turn oven off and leave cake in oven 1 hour
without opening door. Cool completely on a wire rack. Remove sides
of pan.
For topping, combine cornstarch and 3 tablespoons water in small
bowl; stir until smooth. Combine sugar and remaining 1 cup water in
a small saucepan. Stirring constantly, cook over medium heat until
sugar dissolves. Stirring constantly, add cornstarch mixture and cook
until mixture boils and thickens. Remove from heat and cool to room
temperature. Stir in blueberries. Spoon topping over cheesecake.
Loosely cover and refrigerate 8 hours or overnight. Serve chilled.
Servings: 16 servings
Blueberries & Cream Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Fruit
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into the far past, in fact as far back into recorded history as pharonic Egypt, and maybe further still. Interesting though that maybe, these, ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered so far, according to experts are a few ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient Romans were skilled in the use of a wide range of herbs, including some that we all recognise such as basil, mint and dill. Later on in the 1400s, knights returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including spices such as coriander, parsley, and basil. These new herbs and spices was responsible for an outbreak in manuscripts on cookery, the majority of which still exist in private collections. For the centuries that followed, the upper-class families of the West strove to offer the most exotic banquets, and because of this chefs and their recipes became highly prized. Even so, it was during the 1800s that cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the 20th century, cookery publications were greatly in demand mostly due to higher levels of literacy, increased leisure time and disposable income. The introduction of the TV brings us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Blueberries & Cream Cheesecake recipe.
