Wednesday, August 1, 2012

Blueberry Cheesecake Pie

I am still loving my blueberries, absolutely loving them in every shape and form :)  Have you been out blueberry picking?  What have you been using your berries for...I'm always open to more blueberry recipes!

Say hello to a fabulously refreshing summertime dessert!  It really is not complicated to make at all, the hardest part is waiting for each step to cool.  This would be super impressive for entertaining, so whip one up and then you'll have an excuse for a party ;)

Blueberry Cheesecake Pie

For the Crumb Crust:
9 large rectangular graham crackers (around 1 1/2 cups), crushed
2 tablespoons sugar
6 tablespoons melted butter
For the Cheese Custard:
8 oz. cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
2 eggs
Freshly grated zest from 1 lemon
For the Berries:
2 cups blueberries, rinsed
½ cup water
1/3 cup sugar
1 ½ tablespoons cornstarch mixed with 2 tablespoons cold water
Preheat the oven to 325 degrees. In a small bowl, combine the crushed graham crackers, sugar and butter. Pat the crumb mixture into a 9-inch pie pan and bake for 8 minutes, until very lightly browned and set. Let the crust cool completely before filling. Leave the oven on.
Meanwhile make the cheese custard: in a medium bowl, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the eggs and beat well. Stir in the lemon zest. Pour into the cooled shell and bake until just set, 25-30 minutes. Remove from the oven and let cool completely.
While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until tepid.
Spoon the berries over the custard. Chill for at least one hour before serving.
Recipe Source:  Williams Sonoma Desserts via Mels Kitchen Cafe

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