Source: Country Living
MAKES 12 SERVINGS
Hard work has its rewards: Don't be shocked when you see that this cheesecake is beaten for 30 minutes. Either use a standing mixer or line up the kids to help. The result-a smooth, creamy cake-is well worth the effort.
4 8-ounce packages cream cheese, softened
1-1/2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2 teaspoons fresh lemon juice
1 cup graham cracker crumbs (about 6 full graham cracker sheets)
1/2 cup (1 stick) unsalted butter, melted
2 cups Glacéed Blueberries (recipe follows)
1 Make the batter: In a large bowl, using a mixer set at low speed, beat the cream cheese, sugar, eggs, vanilla, and lemon juice until very smooth-about 30 minutes.
2 Bake the cheesecake: Preheat oven to 350°F. In a small bowl, combine the graham cracker crumbs and melted butter and press the mixture into the bottom of a 9-inch springform pan. Pour batter into the prepared pan and spread evenly. Bake on the middle rack of oven until a tester inserted in the center comes out clean-about 1 hour. Cool completely in pan on a wire rack. Run a knife around the sides of the pan and unmold cake. Refrigerate for at least 5 hours or overnight. Spoon Glacéed Blueberries over the top of cheesecake and drizzle remaining berry syrup over the sides of the cake.
Nutrition information per serving-protein: 8.6 g; fat: 36.6 g; carbohydrate: 45.5 g; fiber: I g; sodium: 295 mg; cholesterol: 175 mg; calories: 537.
MAKES 2 CUPS
For a quick and refreshing dessert, swirl these berries into softened vanilla ice cream or dollop a spoonful or two on a cloud of whipped cream.
1/2 cup red-currant jelly
1-1/2 tablespoons crème de cassis
2 cups fresh blueberries
Glacé the blueberries: Heat jelly in a glass measuring cup in the microwave until melted-about 30 seconds-or in a small saucepan over medium-low heat until liquefied. Stir in crème de cassis. In a large bowl, place blueberries and pour in jelly mixture and gently toss until berries are coated. Refrigerate until ready to use.
Nutrition information per 1/4-cup serving-protein: .4 g; fat: .2 g; carbohydrate: 19.2 g; fiber: 1.2 g; sodium: 10.3 mg; cholesterol: 0; calories: 78.