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Vanilla 1.1.2 is a product of Lussumo. More Information: Documentation, Community Support.

    • CommentAuthorbhv
    • CommentTimeMay 2nd 2018 edited
     
    In our virtual reality Cottage at the Lake, Lindylou and I frequently swim or canoe over to the island to pick blueberries. It is sometimes difficult to resist eating them all, but when we are able to have some willpower we bring some back to the Cottage and make Blueberry Cheesecake. Here is my mother's recipe.

    BLUEBERRY STRATA PIE

    1 1lb can blueberies or 2 cups fresh or frozen berries
    1 8 3/4 oz can crushed pineapple
    1 8 oz pkg cream cheese, softened
    3 TB sugar
    1 TB milk
    1/2 tsp Vanilla
    1 baked 9 in pastry shell (you could use graham cracker crust)
    1/4 sup sugar
    2 TB corn starch
    3/4 tsp salt
    1 tsp lemon juice
    1/2 cup shipping cream

    Drain Fruits, reserving syrups. Blend cream cheese and next 3 ingredients. Set aside 2 TB pineapple; stir remaining into cheese mixture and spread over bottom of pastry shell; chill.
    Blend 1/4 cup sugar, cornstarch (or 3TB tapioca) and salt. Combine reserved syrups; measure 1 1/2 cups, blend into cornstarch mixture. Cook and stir until thickened. Stir in blueberries and lemon juice, and cool. Pour over cheese layer. Chill. Top with shipped cream and reserved pineapple.

    That is a very creamy texture. For the traditionalists among us, here is a recipe for New York style Cheesecake that comes out perfectly every time I try it. This recipe comes from a friend I met in Officer's Training School in Texas years ago.

    NEW YORK STYLE CHEESECAKE

    3 - 8 oz cream cheese (softened)
    4 eggs
    1 cup sugar
    1 TB vanilla
    Graham cracker crust - 2 1/2 cups crumbs, 1/2 cup margarine, melted, 1/2 cup sugar

    Preheat oven to 325 degrees. Mix cream cheese and sugar. Add in eggs and vanilla and blend until lumpless. Mix graham cracker crust and press into bottom of spring form pan. Pour in cream cheese mixture. Bake in preheated oven for at least 50 min. Cook until it almost cracks. You want it firm and not jello-like.
    • CommentAuthorlindyloo*
    • CommentTimeMay 2nd 2018
     
    Got it! Will let you know when I bake it.