Blueberry Cheese Pie
Recipe By :The Perfect Cheesecake
Serving Size : 8
Shortbread Cookie Crust -- (See Recipe)
1 1/4 pounds cream cheese -- at room temperature
1 cup sour cream
2 tablespoons fresh lemon juice
1 teaspoon vanilla
1/2 cup sugar
1 large egg
2 large egg yolks
2 cups fresh blueberries
1/4 cup sugar -- or more to taste
1 Tablespoon fresh lemon juice -- (1 to 2)
Prepare Shortbread Cookie Crust recipe.
Place oven rack in center of oven; heat to 350 degrees.
Cut cream cheese into 1 in. cubes;place in large mixer bowl. Beat at medium speed, scraping down sides of bowl as needed, until completely smooth. Gradually beat in sour cream, the 2 tablespoons of lemon juice and the vanilla. Continue beating while gradually adding the 1/2 Cup sugar, scraping down sides of bowl as needed. Beat until sugar is absorbed.
Beat the whole egg with the egg yolks in small bowl until blended. While beating cheese mixture at medium speed, add eggs, 1/3 at a time, beating well and scraping down sides of bowl after each addition.
Pour batter into baked cooled Shortbread Cookie Crust; spread top smooth. Bake until center is just set, about 30 min.
Transfer pie to wire rack away from drafts. Let cool undisturbed until sides and bottom of pie pan are completely cooled to room temp. Refrigerate pie uncovered overnight or at least 4 hrs.
To prepare topping, puree 1 Cup of the blueberries with the 1/4 C. sugar (or more if desired) in food processor. Process until mixture is very pale blue. Transfer mixture to 1 1/2 quart saucepan; add 1 to 2 tablespoon of lemon juice to taste. Cook, stirring constantly, over low heat until mixture is shiny, very dark blue and is reduced to 3/4 Cup. Remove from heat; stir in remaining 1 Cup blueberries.
Immediately spoon blueberry mixture on top of cold pie; spread mixture gently with back of spoon to cover pie evenly. Refrigerate uncovered until topping is thoroughly set, about 1 hour. Serve cold.
Recipe By :The Perfect Cheesecake
Serving Size : 8
Shortbread Cookie Crust -- (See Recipe)
1 1/4 pounds cream cheese -- at room temperature
1 cup sour cream
2 tablespoons fresh lemon juice
1 teaspoon vanilla
1/2 cup sugar
1 large egg
2 large egg yolks
2 cups fresh blueberries
1/4 cup sugar -- or more to taste
1 Tablespoon fresh lemon juice -- (1 to 2)
Prepare Shortbread Cookie Crust recipe.
Place oven rack in center of oven; heat to 350 degrees.
Cut cream cheese into 1 in. cubes;place in large mixer bowl. Beat at medium speed, scraping down sides of bowl as needed, until completely smooth. Gradually beat in sour cream, the 2 tablespoons of lemon juice and the vanilla. Continue beating while gradually adding the 1/2 Cup sugar, scraping down sides of bowl as needed. Beat until sugar is absorbed.
Beat the whole egg with the egg yolks in small bowl until blended. While beating cheese mixture at medium speed, add eggs, 1/3 at a time, beating well and scraping down sides of bowl after each addition.
Pour batter into baked cooled Shortbread Cookie Crust; spread top smooth. Bake until center is just set, about 30 min.
Transfer pie to wire rack away from drafts. Let cool undisturbed until sides and bottom of pie pan are completely cooled to room temp. Refrigerate pie uncovered overnight or at least 4 hrs.
To prepare topping, puree 1 Cup of the blueberries with the 1/4 C. sugar (or more if desired) in food processor. Process until mixture is very pale blue. Transfer mixture to 1 1/2 quart saucepan; add 1 to 2 tablespoon of lemon juice to taste. Cook, stirring constantly, over low heat until mixture is shiny, very dark blue and is reduced to 3/4 Cup. Remove from heat; stir in remaining 1 Cup blueberries.
Immediately spoon blueberry mixture on top of cold pie; spread mixture gently with back of spoon to cover pie evenly. Refrigerate uncovered until topping is thoroughly set, about 1 hour. Serve cold.