Blueberry Cheesecake Recipe
Ingredients
| Deep 9-inch pastry shell - 1, prebaked | ||
| Cottage cheese | 10 Ounce (For Filling:) | |
| Eggs | 2 (For Filling:) | |
| Sour cream | 1 1/4 Cup (16 tbs) (For Filling:) | |
| Sugar - 4 to 6 tablespoons | ||
| Lemon juice - 3 to 4 teaspoons | ||
| Vanilla extract | 1 Teaspoon (For Filling:) | |
| Almond extract | 3 Drop (For Filling:) | |
| Salt - a pinch | ||
| Blueberries in syrup - 16 ounces | ||
| Cornstarch | 1 1/2 Tablespoon (For Topping:) | |
| Lemon juice | 2 Teaspoon (For Topping:) | |
| Salt - a pinch | ||
| Cinnamon - a pinch | ||
Directions
GETTING READY
1. Preheat the oven to 375°F.
2. Let the baked pastry shell remain in the tin.
MAKING
In a mixing bowl, add the cheese and beat with wire whisk or electric beater until smooth.
3. Add remaining filling ingredients to the cheese and beat until light and fluffy.
4. Spoon and spread filling into pastry shell.
5. Place on middle level of preheated oven and bake for 45 minutes, until firm around the edges and slightly wobbly in the center.
6. Remove tart from oven and allow to cool completely in the tin.
In the meantime, make the topping by blending cornstarch in a bit of the blueberry syrup.
7. In a small heavy saucepan, combine drain remaining blueberry syrup and stir in cornstarch mixture.
8. Cook over a low flame for about 5 to 6 minutes, stirring constantly, until thick and bubbly.
9. Take pan off the heat and let syrup cool
10. Add blueberries, lemon juice, salt and cinnamon and stir well.
When the tart has cooled, pour blueberry topping over it and spread evenly with a palette knife.
11. Refrigerate to set and chill before serving
SERVING
12. Remove from tin on a serving plate.
13. Cut into wedges and serve cold.
1. Preheat the oven to 375°F.
2. Let the baked pastry shell remain in the tin.
MAKING
In a mixing bowl, add the cheese and beat with wire whisk or electric beater until smooth.
3. Add remaining filling ingredients to the cheese and beat until light and fluffy.
4. Spoon and spread filling into pastry shell.
5. Place on middle level of preheated oven and bake for 45 minutes, until firm around the edges and slightly wobbly in the center.
6. Remove tart from oven and allow to cool completely in the tin.
In the meantime, make the topping by blending cornstarch in a bit of the blueberry syrup.
7. In a small heavy saucepan, combine drain remaining blueberry syrup and stir in cornstarch mixture.
8. Cook over a low flame for about 5 to 6 minutes, stirring constantly, until thick and bubbly.
9. Take pan off the heat and let syrup cool
10. Add blueberries, lemon juice, salt and cinnamon and stir well.
When the tart has cooled, pour blueberry topping over it and spread evenly with a palette knife.
11. Refrigerate to set and chill before serving
SERVING
12. Remove from tin on a serving plate.
13. Cut into wedges and serve cold.
Chef
