Blueberry Orange Cheesecake |
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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 12 |
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The fruit topping makes each slice so attractive, and you can detect a hint of citrus in the creamy light-texture filling. Christine Wilson Sellersville, Pennsylvania. Ingredients:
1-1/2 cups graham cracker crumbs |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons brown sugar |
6 tablespoons butter, melted |
filling: |
4 cups (32 ounces) cream-style cottage cheese, undrained |
1-1/2 cups sugar |
1/2 cup king arthur unbleached all-purpose flour |
3/4 cup heavy whipping cream |
3 tablespoons orange juice concentrate |
1/2 teaspoon vanilla extract |
1/8 teaspoon salt |
5 eggs |
topping: |
1 cup (8 ounces) sour cream |
2 tablespoons confectioners' sugar |
1 cup fresh blueberries |
fresh mint, optional |
Directions:
1. In a small bowl, combine the cracker crumbs, flour and brown sugar; stir in butter. Press onto the bottom and 2-1/2 in. up the sides of a greased 9-in. springform pan; set aside.
2. In a blender, cover and process cottage cheese until smooth.
3. Transfer to a large bowl; beat in sugar. Beat in the flour, cream, orange juice concentrate, vanilla and salt. Add eggs; beat on low speed just until combined. Pour over crust.
4. Bake at 350° for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour. Refrigerate overnight. Remove sides of pan.
5. In a small bowl, combine sour cream and confectioners' sugar; spread over cheesecake. Garnish with blueberries and mint if desired. Yield: 12 servings.
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