I would need a golden calculator the size of Texas to keep count of all the wonderful recipes that have inspired me. And speaking of Texas, a very special young lady from Dallas has inspired me to bake a cheesecake. I’ve shared with you the luscious mini cheesecakes my daughter made for our anniversary and they were my inspiration. For the banana split cheesecake Samara sliced strawberries over the crust and then poured on the filling. My fruit of choice was blueberries. Unfortunately my choice may have not been the best.
Blueberries are a bit too juicy for this creation and the juice left the crust a little soggy. Either that or my graham cracker/cake crumb combo wasn’t dense enough. One other thing I noticed was that the blueberries seemed to have scooted towards the outside of the crust. Things that make you go hmmmmm… Oh darn I guess I’ll have to keep making this until it comes out exactly how I want it. Don’t get me wrong, the taste was off the hook! The subtle flavor of the white chocolate gave it character and the texture was like velvet. Topped with the sweet blueberry jam it was all I could do to not have a second piece. As a matter of fact I’ve frozen the rest of it and placed it in the freezer downstairs. Hopefully the walk downstairs and the time it takes to defrost it will give me time enough to change my mind about eating it. Well at least for a couple of days. Ha!!!
Blueberry White Chocolate Cheesecake – Adapted from Pastry Whiz
½ cup graham cracker crumbs
1 1/3 cup cake crumbs
¼ cup butter, melted 2 8 oz pkgs cream cheese, softened
6 oz white chocolate baking bar, (melted and cooled)
2/3 cup sugar
2/3 cup sour cream
1 tsp vanilla
1 cup blueberries
¾ cup blueberry jam
Combine graham cracker and cake crumbs in a food processor. Pulse until cake crumbs are fine. Empty into small bowl and stir in melted butter. Press onto bottom of 9-inch spring form. In a large bowl, beat cream cheese and cooled white chocolate baking bar until combined. Beat in sugar until fluffy. Add eggs, sour cream and vanilla; beat on low speed till just combined. Sprinkle blueberries over crust and then pour cheesecake batter ontop. Bake in a 350° oven for about 45 minutes or until center appears almost set. Cool on wire rack for 15 minutes. Loosen cake from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Spread blueberry jam over cooled cheesecake. Refrigerate for at least 4 hours. Makes 12 servings.