Wow! I’ve never heard of a cream cheese crust before! This sounds like it will be amazingly silky, rich, and delicious. This is definitely one Blueberry Cheesecake that you won’t want to miss out on. If you’re in the nothern hemisphere, blueberry season is definitely over, but don’t worry! There’s always frozen blueberries to use. YUM!
What a great dessert!
Cheesecake is definitely one of those easy desserts to make an enjoy! So many people enjoy it, and so it’s definitely one to bring to potlucks, gatherings, etc. I can’t wait to try the crust on this Blueberry Cheesecake. It’s a cream cheese crust. I’m in awe!
Thanks to Lisa at Sweet 2 Eat Baking for this wonderful recipe!
CREAM CHEESE PIE CRUST
- 85g (⅜ cup) unsalted butter, cold
- 140g (1 heaped cup) plain (all-purpose) flour
- pinch of salt
- ⅛ tsp baking powder
- 65g (¼ cup + 1 tbsp) full-fat cream cheese, cold
- 1 tbsp water, ice cold
- 1 tsp white wine vinegar
- (optional) 70g (scant ¾ cup / 2½oz) pecans, coarsely chopped
- 2 tbsp cornflour (cornstarch)
- 115ml (4fl oz) water
- pinch of salt
- 215g (scant 1 cup) caster (superfine) sugar
- 1 tbsp golden syrup or light corn syrup
- 280g (10oz) blueberries
- ½ tsp lemon juice
- 170g (6oz) full-fat cream cheese
- 125g (1 cup) icing (confectioners’) sugar
- 235ml (8fl oz) whipping cream
- To make the pie crust, cut the cold butter into small cubes and pop them straight in the freezer for 30 minutes – the colder the ingredients, the more the pastry is flaky!
- Add the flour, salt and baking powder to a food processor with the blade attachment. Add the cold cream cheese and pulse for around 10-15 seconds, or until it resembles coarse sand.
- Add the butter and pulse again until none of the butter pieces are bigger then a pea.
- Add the cold water and white wine vinegar and continue pulsing, in short blasts, until no large pieces of butter remain and a dough forms.
- Roll out onto a lightly floured surface until just a little bigger than your pie dish. Line the dish with the pastry and prick the bottom of the pastry with a fork. Then push the chopped pecans into the surface. Refrigerate for 1 hour.
- To make the blueberry filling, whisk together the cornflour (cornstarch) and water in a small saucepan. Add the salt and 160g (just over ⅔ cup / 5½oz) of the caster (superfine) sugar, the golden syrup (or light corn syrup), and all of the blueberries.
- Bring to the boil over a medium heat and cook for 6 minutes or until the sauce has thickened. Remove from the heat and stir in the lemon juice.
- Set aside to cool to room temperature. The filling will continue to thicken as it cools.
- Meanwhile, preheat the oven to 170°C, 325°F, Gas mark 3. Line the pie crust loosely with baking parchment and fill with baking beans.
- Blind-bake the pie crust for 8 minutes. Remove the baking beans and parchment and return to the oven for a further 15-20 minutes until the crust is golden brown. Allow to cool completely.
- To make the cream cheese whipped cream, beat the cream cheese with the icing (confectioners’) sugar until fluffy – do not overbeat.
- In a separate bowl, whip the cream with the remaining caster (superfine) sugar until soft peaks form.
- Fold the whipped cream into the cream cheese mixture, then spoon into the cooled pie crust, evening out the filling.
- Top with the blueberry mixture and refrigerate until chilled and fully set.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Sweet 2 Eat Baking.