Fancy Blueberry Cheesecake

When you really want to spoil someone, here is a recipe sure to please.  This cheesecake is light and fluffy, the no-bake variety.  It tastes sinfully rich, and it can be if made with full fat cream cheese, butter and whipped cream.  I substitute American neufchatel cheese (found with the cream cheese) or low-fat cream cheese and low-fat whipped topping to cut the calories, but save the flavor.  This is made with blueberries picked from our berry patch.  I think any berry or even cherries could be substituted for the topping and it would be successful with a bit of tinkering to get the sweetening and thickening just right.  I adapted this from an old Dream Whip recipe.

It is made in three steps.  The results of each step must be cooled prior to using and the entire cake should be chilled at least four hours before serving.  You will need a deep dish pie pan to contain all the deliciousness.

Fancy Blueberry Cheesecake

Preheat oven to 350F

Step 1 Crust

3/4 cup all purpose flour

1/3 cup butter

1/4 cup sugar

1/8 teaspoon salt

1 egg slightly beaten

In medium bowl cut butter into flour until well mixed.  Stir in other ingredients, mix well.  Spread evenly in the bottom of an oiled deep dish pie pan.  Bake at 350F for 15-20 minutes until golden brown around the edges.  Cool.

Step 2 Filling

16 oz cream cheese at room temperature

2 tablespoons lemon juice

2 tablespoons cornstarch

1 cup powdered sugar

1 teaspoon vanilla

1 cup whipped cream

Soften cheese at room temperature in large bowl and cream until smooth.  Sift dry ingredients and add to cheese with vanilla and lemon juice.  Mix this well until very smooth.  Gently fold in whipped cream to create a light texture.  Spoon over the cooled crust in the pan, spreading evenly.  Refrigerate.

Step 3 Topping

1 quart fresh or frozen blueberries

1/3 cup water

1/2 cup sugar

5 tablespoons cornstarch

1 tablespoon lemon juice

Save back one cup whole berries.  If using frozen, save them in the freezer, no not thaw.  In medium sauce pan combine the rest of the berries with water.  Cook over medium heat until boiling, then reduce heat and simmer for five minutes.  Combine sugar and corn starch in small bowl, mixing well.  Add all at once to the berry mixture.  Boil, stirring, until thick and clear.  Remove from heat, cool for 15 minutes.  Stir in lemon juice and reserved whole berries.  Cool in fridge.

When the topping has cooled to lukewarm, spread evenly over the cream cheese layer.  Refrigerate at least four hours prior to serving.  Store refrigerated.  Serve topped with a generous dollop of whipped cream.  Yum!