Cheesecake with Wild Blueberries
Crust Ingredients
1/3 cup (75 mL) toasted walnuts
1/3 cup (75 mL) sugar
1 1/2 cups (375 mL) crushed graham crackers
6 tablespoons (90 mL) margarine or butter, melted
Filling Ingredients
3 pkg (8 ounce) reduced-fat cream cheese (not fat-free)
1 1/2 cup (312.5 mL) sugar
1 teaspoon (5 mL) vanilla
zest and juice of one orange
1 pkg gelatin
Topping Ingredients
1/4 cup (50 mL) sugar
1 tablespoon (15 mL) cornstarch
Pinch of cinnamon
2 cups (500 mL) Wild Blueberries
2 teaspoons (10 mL) lemon juice
Finely chop walnuts. Mix walnuts, 1/3 cup of sugar, graham cracker crumbs and butter.
Cover bottom of spring form pan with parchment paper. Press mixture into bottom of pan, and chill in refrigerator about an hour.
Mix cream cheese, 1 1/4 cups of sugar and vanilla. Add grated orange zest.
Squeeze orange and if necessary add enough water to make 1/2 cup. Sprinkle gelatin over juice mixture in small sauce pan. Let stand 1 minute. Stir on low heat until completely dissolved, about 3 minutes. Cool slightly. Gently mix thoroughly with cream cheese mixture.
In a 1-quart saucepan, combine 1/4 cup of sugar, cornstarch and cinnamon. Add Wild Blueberries and sprinkle with lemon juice. Cook and gently stir over medium heat until mixture comes to a boil. Cook and stir 2 additional minutes. Remove from heat, cool.
Spread over cheesecake.
Refrigerate Cheesecake for 2-3 hours.
Yield: Serves 8.
Nutritional Information Per Serving: 417 calories; 22 g fat; 387 mg sodium; 49 g carbohydrates; 2 g fiber; 8 g protein
Recipe courtesy of the Wild Blueberry Association of North America (WBANA).
Go to Wild Blueberries recipe list.
Go to Cottage Life's recipes list.
