Chew on This | Crazy Cooking Challenge - Cheesecake

It's that time again, and you'll be so glad you came by.
Crazy Cooking Challenge - Cheesecake!




I could sing the praises of cheesecake for days. And days. But why? 
I think you're a pretty big fan of cheesecake already. Am I right?
I thought so.

This month I've made my basic cheesecake recipe and piled on the blueberries.

Simple and sweet.

This basic cheesecake recipe lends itself beautifully to any and all types of toppings. 
What's your favorite? Put it on. Or try this very delicious Blueberry Sauce. 
Fresh blueberries are bound to be making a prominent
appearance in your market right now, give it a try. 
So good! Enjoy!

Cares

Here's our recipe:

Cheesecake with Blueberry Sauce

Crust:

1 1/4 C crushed graham crackers

2 T butter, melted

Cheesecake:

2 (8 ounce) packages of cream cheese, softened

1/2 C granulated sugar

1/2 C heavy cream

2 eggs

1 t vanilla

1/8 C flour

Blueberry Sauce:

1/4 C water

2 T corn starch

2 C blueberries (I used fresh)

3/4 C orange juice

1/4 C water

1/2 C honey

1/2 t salt

1/2 t vanilla

1/4 t nutmeg

Preheat oven to 350℉. Lightly spray a 8" spring-form pan with cooking spray.

To make crust, crush graham crackers until crumbly in a re-sealable plastic bag. Pour in melted butter and squish grahams and butter together until crumbs are thoroughly coated. Pour crumbs into your spring-form pan and press gently onto the bottom of the pan.

For the cheesecake filling, place your softened cream cheese into a mixing bowl. Add your sugar and mix until smooth. In a separate bowl, whisk together your heavy cream, eggs, vanilla and flour. Pour the egg mixture into your cream cheese mixture and fold together until thoroughly combined. Pour cheesecake filling over your crust and place into the oven for 60 minutes. After 60 minutes, turn off your oven and allow the cheesecake to set in the oven for an additional two hours. Take the cheesecake out of the oven and allow it to chill in the refrigerator until you're ready to serve.

To make your blueberry sauce, start by combining your water and corn starch in a small bowl. Stir until there are no lumps and set aside for later use. Next, add your blueberries, orange juice, water, honey and salt into a heavy bottomed sauce pan and place over medium-low heat. Stir to combine these ingredients and allow sauce to come to a slow boil. When boiling, add you corn starch mixture and stir to incorporate. Allow sauce to continue to cook and thicken for an additional 4-5 minutes. Take sauce off the heat and stir in your vanilla and nutmeg. 

For the best results, you should allow the sauce to cool and let the flavors meld together for some hours. When you're ready, pour the sauce over the cheesecake (cooled or warmed), serve and enjoy!