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 feasible to trace the history of recipes back into the distant past, certainly as far into history as the Egyptians, and possibly even further. Interesting though that maybe, sadly, these old cook books were just simple pictorial instructions for food preparation.
During Roman times 25BC a man called Apicius compiled a collection of documents detailing recipes prepared by the Romans. In his works, he describes how the meals were separated into appetizers, main meal and afters, something that is very familiar to us today. This early Roman chef recounts how the ancient cooks used a wide range of herbs and spices, including some that we all recognise such as basil, rue and parsley. In the fifteenth century, the Crusaders brought back a variety of foods and herbs from the holy lands, such as coriander, parsley, and basil. These new foods and tastes led to an explosion in cookery books, some of which are now in private libraries. Like it or not, the introduction of television brought us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Blueberries & Cream Cheesecake recipe.
