Today I’m participating in the Ultimate Blog Swap. You’ll find me posting over at Decor Adventures sharing a tutorial on how to create a Mason Jar Soap Dispenser, and I’m excited to welcome Becca from Crumbs and Chaos to Just Short of Crazy:
Hi, I’m Becca from Crumbs and Chaos, a blog I write with my 3 sisters. We have 10 children between us, hence the name Crumbs and Chaosâ€¦we deal with our fair share on a daily basis. We love sharing our favorite recipes and tips on controlling our chaos.
I’m excited to be a part of the Ultimate Blog Swap. It’s wonderful to get to know other bloggers and discover great new blogs. Deb assured me that her readers would gladly welcome dessert of any kind, any time.
Last August, I made this wonderful dessert, when the berries were freshly picked (by me!) and it was the perfect end to the dinner that I made it to go with. Fast forward a season or two, I realized that this little gem got pushed to the back of the pile. I had never even made it again to share on my own blog!
So when the Ultimate Blog Swap came into the picture, I decided this was the ultimate dessert to share with the readers over here at Just Short of Crazy.
My favorite thing about this dessert you can make it ahead of time! And the crunchy (homemade) graham cracker crust is AMAZING! The cheesecake layer is smooth and creamy and the fresh blueberry sauce is the perfect topping. There are a few steps to the process of making it, but it isn’t hard.
BLUEBERRY CHEESECAKE PIE
9 large rectangular GRAHAM CRACKERS (about 1 1/2 cups), crushed
2 Tablespoons SUGAR
6 Tablespoons MELTED BUTTER
8 oz. CREAM CHEESE, softened
1/3 cup SUGAR
1 teaspoon VANILLA EXTRACT
Freshly grated zest from 1 LEMON
2 cups BLUEBERRIES, rinsed
1/2 cup WATER
1/3 cup SUGAR
1 1/2 Tablespoons CORNSTARCH mixed with 2 Tablespoons COLD WATER
Crust: Preheat 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 (I used an empty one cup measuring cup to help to press it down evenly) and bake for 8 minutes, until very lightly browned. Let the crust cool completely before filling.
Cheesecake: In a medium bowl, combine cream cheese, sugar, and vanilla. Beat thoroughly mixed and smooth. Add the eggs and beat well. Stir in the lemon zest. Pour into the cooled crust and bake until just set, 25-30 minutes. Remove from oven and let cool completely.
Berries: While the cheesecake is cooking, combine the berries, water, and sugar in a medium saucepan and bring to a boil. Reduce heat and simmer, covered, for 5 minutes, stirring occasionally. Remove from heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from heat and cool until tepid.
Spoon the berries over the cheesecake layer. Chill for a least one hour before serving.
Recipe Source: Mel’s Kitchen Cafe