Blueberry Chocolate Cheesecake

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Blueberry Chocolate Cheesecake
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Course Desserts
Servings
Ingredients
Blueberry Purée
Cheesecake Filling
Course Desserts
Servings
Ingredients
Blueberry Purée
Cheesecake Filling
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Blueberry Purée
  1. In blender, purée blueberries until smooth.
  2. In small saucepan set over high heat, add blueberry purée, sugar, and lemon juice; stirring, bring to a boil. Reduce heat to medium; cook, stirring occasionally, for approx. 7–10 minutes or until slightly thickened and reduced to approx. 1/2 cup. Strain mixture through fine-mesh sieve into medium bowl, discard solids, and then let cool completely.
Cheesecake Filling
  1. Reduce oven to 325 degrees. In bowl of stand mixer fitted with the whisk attachment, beat cream cheese until smooth. Add sugar, vanilla, and salt and continue to beat until light and fluffy. Beat in egg, then flour. Fold in blueberry purée and pour over cooled crust. Bake for 20–25 minutes or until center is almost set but still retains a slight jiggle; let cool to room temperature. Refrigerate for at least 6 hours. Garnish with fresh blueberries before serving. Slice cake into 12 servings.
Recipe Notes

NOTE: Store cheesecake in refrigerator for up to 1 week or in freezer for up to 3 weeks.

Recipe and photo courtesy of the US Highbush Blueberry Council.

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