1 1/2 cup graham cracker crumbs
1 cup sugar
3 tbsp sugar
3 eggs
1/4 cup butter -- melted
1 tsp vanilla
2 tbsp butter -- melted
1 can blueberry pie filling
24 oz cheese, cream -- soft
Directions
Combine first 3 ingredients, mixing well. Press into bottom and up
sides of 9 in. spring form pan; set aside. Beat cream cheese with
electric mixer until light and fluffy. Gradually add 1 cup sugar,
mixing well. Add eggs, one at a time, beating well after each
addition. Add 1 tsp of vanilla and finish beating. Pour half of the
batter into the prepared pan. Spoon the pie filling on top of the
batter in a ring pattern about halfway from the edge of the cake. Be
careful not to spoon too much filling. I used half the can and
reserved the rest for topping the individual slices. Bake at 375 deg
for 30 minutes. Let cool to room temperature on a wire rack;
refrigerate 12 hours. Remove sides of pan. Hint:To keep the top from
cracking, turn off oven 5 minutes before 30 minutes are up. Let cake
cool with the oven being careful not to let cake burn.
Recipe By :
Servings: 8 servings
Blueberry Swirl Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Fruit
The History of Recipes
Written cooking instructions as a concept can be found way back into the far past, certainly as far into history as the early Egyptians, and potentially, even further back. However, mostly, these old cookbooks were just very basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to food historians are a few stone 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 drinkers feel exhilarated and blissful. Later on, in The time of the romans 25BC a man called Apicius created some scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into starters, main course and afters, a style of dining still practiced today. Aspicius also recounts how the ancient cooks used many different herbs, including a few you will know such as basil, fennel and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices was responsible for an increase in manuscripts on food, many of which are kept safe in private collections. Over the succeeding few centuries, the upper-class families of Europe competed with each other to serve up the most extravagent banquests, and as a consequence, the best chefs and their recipes were at a premium. Even so, it was during the nineteenth century that formal cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. When we get to the 20th century, cooking publications were in high demand, as a result of more people being able to read, people having increased leisure time and having more money to spend. The TV revolution brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Blueberry Swirl Cheesecake recipe.
