Wednesday, January 18, 2012
Okay, I have eaten lots of nutritional soup and decided it was time to have some dessert. Enough of the putting aside the rich food. :) I adapted this recipe from Kraft Philadelphia Cookbook to make it on the healthier side!
This is a to die for cheesecake. I love cheesecake and I love blueberries so this cheesecake recipe hit the spot. It is rich but the fruit makes me not feel so bad when indulging. lol
First the crust:
Graham cracker crumbs (4 cups)
1/2 cup honey
4 Tbs melted butter
Note from Paula: I use the Bosch blender to turn graham crackers into fine crumbs. You can also use the Bosch Food processor to make the crackers into fine crumbs.
Now for the good stuff...the filling!
32 oz. cream cheese (yup, this is rich!)
1 cup raw sugar
1 cup sour cream
1 tsp vanilla
4 fresh eggs
2 cups fresh or thawed frozen blueberries
Mix the graham cracker crumbs, honey and butter. Press firmly in a 9x13 greased pan. Bake 10 minutes at 350 degrees.
Beat cream cheese and sour cream together. The Bosch gourmet wire whips whip this up so fast! This is a good time to use the Bowl Scraper (click here) Add the raw sugar. When incorporated, add the eggs: one at a time. Pour over the crust.
Now for the fruit! Puree the blueberries in your Bosch blender. Spoonful the blueberries over the cheesecake then cut through the batter with a knife. This will give the marble affect.
Bake 45 minutes or until the center is set. Cool and refrigerate overnight.
Unfortunately, we forgot to set the timer and the cheesecake was over done. However, it didn't thwart us from eating it all! If there is left over cheesecake, it will keep nicely. We devoured ours in minutes...it was almost a vacuum affect as we all devoured this delectable dessert. You are going to love it. :)