Blueberries are woven tightly into my recollections of summertime. When I was young we spent countless hours at the blueberry field. My grandfather managed a local farm for a friend, and as a benefactor of his labor it was always my summer job, too. I remember being a 13 year old girl waking early to head to the field with my grandparents, mom, and sister; working hard while always popping a berry in my mouth every now and then. We would work until early afternoon and then my sister and I spent the remainder of our afternoons riding bikes with the kids down our country road and cooling off in our flimsy above ground pool. Summer holds so many wonderful memories and among those the ones that center around the blueberry field are always some of my favorites.
Over the years we found countless ways to use the berries we would bring home, sometimes adding them to our oatmeal, eating them in smoothies, or making a syrup for ice cream and pancakes but my families absolute favorite way to use up our summer harvest has always been in my mom’s blueberry cheesecake. There are three things that my mom is known for in the kitchen: sweet tea, lasagna, and this. This cheesecake is delicious, easy to assemble, requires very little time at the stove, and will give you a wonderful, cool dessert to enjoy on warm summer days. Perhaps it will become a family favorite for your loved ones, too!
Blueberry Cheesecake
Make Ahead Blueberry Layered Cheesecake from Summer's Bounty
Ingredients
- 3 Cup Blueberries Separated
- 2 Cup Sugar Separated
- 1/2 Cup Water
- 1/4 Cup Cornstarch
- 16 oz Cream Cheese
- 12 oz Whipped Topping
- 8 oz Graham Crackers Crushed
- 1/4 cup Butter
Instructions
Blueberry Mixture
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Combine the following ingredients in a medium sized sauce pan:
1 Cup Blueberries
1/2 Cup Sugar
1/2 Cup Water
1/4 Cup Cornstarch
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Bring the combined ingredients to a boil, stirring constantly until thickened.
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Remove from heat and allow to cool for 5 minutes, continuing to stir.
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After 5 minutes add the remaining 2 Cups Blueberries.
Cream Cheese Mixture
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Beat together until smooth:
16 oz. Cream Cheese
12 oz. Whipped Topping
1 1/2 Cup Sugar
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Set Aside
Crust Mixture
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Combine together until all crumbs are coated and mixture is consistent:
8 oz. Graham Crackers (Crushed)
1/4 Cup Butter
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Set Aside
Assemble The Cheesecake
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Cover the bottom of a 13'X9" glass dish with 1/2 of the Graham Cracker crumb mixture, patting evenly.
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Layer 1/2 of the Cream Cheese mixture over the crumbs.
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Pour all of the blueberry mixture over the crumbs.
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Layer with the remaining 1/2 of the Cream Cheese mixture.
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Sprinkle the remaining Graham Cracker Crumb mixture on top.
Allow to set in refrigerator for at least 2 hours prior to serving.
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