Blueberry cheesecake squares the ultimate summer dessert
|Blueberries sandwiched between a thin cheesecake layer and sweet whipped cream - irresistible.|
I really don’t care for it, but these squares are something altogether different. This is cheesecake that shows some restraint, that’s really all about the blueberries.
(Something about the cool feel of the blueberry mixture sandwiched between a thin cheesecake layer and sweet whipped cream makes these squares irresistible.)
Mom clipped the recipe out of an old Family Circle magazine back in the early 1970’s. It makes a 9”x13” pan so is plenty for a party.
For years it was my sister Mary Jo’s signature dessert and I have eaten it dozens of times at family gatherings. (Although I have never made them myself!)
This dessert freezes well. If you plan to freeze it don’t add the whipped cream until after it has partially thawed. The recipe works well with strawberries and raspberries too.
|Blueberry cheesecake squares are all about the blueberries.|
Blueberry cheesecake squares
For the crust:
- 2 cups graham crumbs
- ¾ cup butter, melted
- 1 cup icing sugar
- 1 package of cream cheese (250 g), softened
- 2 eggs
- 1 cup sugar
For the berry layer
- 3 Tbsp cornstarch
- 1 cup sugar
- 2 cups blueberries
- 1 cup heavy cream
- Mix graham crumbs with the butter then mix in icing sugar. Press into a 9”x13” pan.
- Beat cream cheese with the eggs then add the cup of sugar and beat until smooth. Pour over crust and bake at 350 F for 20 minutes.
- Meanwhile, combine 1 cup of sugar and the cornstarch in a medium saucepan. Add blueberries, 2 Tbsp of water and a good squeeze of lemon juice. Mix well. Heat, stirring until the mixture is clear and thickened. Cool then spread on the baked cake.
- Whip the cream and sweeten to taste. Chill then spread on top of the berries. Chill until ready to serve.