Fresh Blueberry Cheesecake (from "Miss Daisy's Blue Ribbon Desserts, p.96")
Ingredients
1 9-inch unbaked pie crust
2 envelopes unflavored gelatin
1 cup half-and-half, cold
1 cup half-and-half, heated to boiling
6 ounces cream cheese, softened
1/2 cup sugar
2 tablespoons triple sec
1 teaspoon vanilla
1 cup ice cubes, about 6 to 8
2-2 1/2 cups fresh blueberries
whipped cream for garnish
Preparation
1
Assemble all ingredients and utensils.
2
Press pastry into 10 x 2-inch fluted quiche/flan pan or 9-inch deep-dish pie pan; prick bottom and sides with fork.
3
Bake in a preheated 450 degree oven for 10 minutes or until golden; cool.
4
In a 5-cup blender or food processor, sprinkle unflavored gelatin over cold half-and-half; set aside 3 to 4 minutes.
5
Add hot half-and-half and process at low speed until gelatin is completely dissolved, about 2 minutes.
6
Add cream cheese, sugar, triple sec, and vanilla; process at high speed until blended.
7
Add ice cubes, one at a time; process at high speed until ice is melted.
8
Set aside until mixture is slightly thickened, about 5 minutes.
9
Arrange 1 cup blueberries in prepared crust; add gelatin mixture.
10
Chill until firm.
11
Garnish with remaining blueberries and whipped cream.
.
About
This photo was taken at the Grassland Market in Franklin, TN as we were preparing to finish the cheesecake. We wanted to share a fresh photo!
Tip: When baking cheesecakes, they will sometimes appear to be too runny or liquefied. But as they chill, they will thicken up and become the correct texture.
Yield:
8 servings
Added:
Monday, August 4, 2014 - 10:05am
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