RECIPE: A no bake REC: blueberry cheesedake from an old Bon Appetit- serve with red berries for the 4th...

RECIPE:
C

charlie

Well-known member
NO-BAKE BLUEBERRY CHEESECAKE WITH GRAHAM CRACKER CRUST

Serving Size : 10

Crust:

9 whole graham crackers

1/2 cup old-fashioned oats

3 tablespoons packed golden brown sugar

1/8 teaspoon salt

5 tablespoons unsalted butter -- melted

1 teaspoon vanilla extract

Filling:

1/4 cup water

1 tablespoon unflavored gelatin -- (measured from 2 envelopes)

12 ounces cream cheese -- room temperature

1 cup heavy whipping cream

1 cup sugar

1 tablespoon fresh lemon juice

3 cups fresh blueberries

Topping:

1 cup heavy whipping cream -- chilled

1 tablespoon sugar

4 1/2 pint blueberries

2/3 cup blueberry jam

For crust:

Preheat oven to 350°F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.

For filling:

Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.

Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.

For topping:

Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.

NOTES : Chill this overnight to develop the blueberry flavor and give the filling time to set.

 
Printed! I love a good no bake in the summer and I lost my Mom's recipe.

will you be using raspberries or strawberries? I like the addition of oatmeal to the crumb crust---that is different.

 
Does 4 1/2 pints blueberries mean 9 cups?

That sounds like a lot of blueberries to go into 12 oz cream cheese!

 
I think you need even more than that - some for the

filling (3 cups) and another 9 cups for the topping - but note the recipe says: "Mound coated berries in center of cream", so I think that's something that could be left to your own discretion, a big mound or a little mound ;o)

 
If you trust my typing and have some berries leftover-REC: Blueberry Upside-Down Ginger Cake...

Blueberry Upside-Down Ginger Cake

Recipe By :Lori Longbotham
Serving Size : 8

1 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup unsalted butter -- (1 1/2 sticks) at room temperature
3/4 cup packed dark brown sugar
1 tablespoon fresh lemon juice
1 pint blueberries -- picked over
1/2 cup granulated sugar
1/2 cup molasses -- unsulphured
2 large eggs -- at room temperature
1/4 cup whole milk -- at room temperature
1 quart vanilla ice cream -- (optional)

Position a rack in the middle of the oven and preheat the oven to 350°F.

Whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt in a medium bowl.

Melt 1/4 cup of the butter in a small saucepan. Pour into a 9-by-2-inch round cake pan. Stir in the brown sugar and lemon juice until blended; the sugar will not dissolve. Sprinkle the blueberries evenly over the bottom of the pan.

Beat the remaining 1/2 cup butter with an electric mixer on medium-high speed in a large bowl until light and fluffy. Add the granulated sugar and beat until light and fluffy. Beat in the molasses until blended. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula, as necessary. Whisk in half of the flour mixture. Whisk in the milk and then the remaining flour mixture. Transfer the batter to the pan and smooth the top with a rubber spatula.

Bake for 60 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Run a table knife around the inside of the pan, and invert the cake onto a serving plate. (Or if you want to serve the cake up to 1 hour later, leave the cake in the pan until ready to serve to keep it warm.)

Serve warm, cut into wedges, with the ice cream, if using.

Description:
"Down-home looking but still gorgeous, this cake gives a definite feeling of comfort. You might want to serve this with creme fraiche instead of the (optional) ice cream, but the ice cream does add a great temperature contrast."
Source:

 
The plastic container the blueberries are sold in. I think they are getting

smaller. Use to be 1 pint (1.5" high) or 1 quart (about 3" high). The price is the same but there are definitely less blueberries there.

Not sure now if it is by weight or what.
I had two big ones (on sale for $2.50 each) and they ended up = 5 cups of blueberries.

I know I used to get at least 6 cups out of two "large" containers.

http://4.bp.blogspot.com/_dqm-I6fjefo/Rw98uGr27hI/AAAAAAAAAJI/3KlBYE_jOic/s400/blueberry.JPG

 
Charlie, check A&P; if near you...Just returned with a Clam Shell $1.20..On sale from $3.xx

Literally, everyone was oohing and aahing when they entered the store! They had a huge display that was quickly depleting...This was for the larger size clam shell

 
Now I get it M--those look like 1/2 pints--I see that size usually off season-when they're expensive

 
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