Blueberry Cheesecake Recipe is one of my favorite desserts. I love it when I eat desserts that are made from “healthy” ingredients. I have to be honest, when I first got introduced to this dessert I did not know what to expect. But, I quickly noticed that this was going to be a tough one to beat.
Best Vanilla Cheesecake Base
It’s an odd combination, yes, but one that made complete sense. It begins with a blend of Best Vanilla Cheesecake Base, which is swirled into smooth, creamy homemade blueberry cheesecake sauce. Then the cheesecake itself is poured into the pan and then chilled for about 10 minutes. Then the Blueberry Cheesecake Recipe cake is cut into individual wedges and served. The secret is in the blueberries.
When I made the cheesecake myself, I used canned blueberries instead of fresh. Using canned blueberries made a world of difference in the taste of the desert. The fresh berries had a sharp flavor, almost tangy. When it came time to make the Blueberry Cheesecake Recipe part of my weekly menu, I switched to using canned blueberries.
Cooked The Cake As Usual In Blueberry Cheesecake Recipe
After the Blueberry Cheesecake Recipe was cool and ready to serve, I put the prepared Blueberry Cheesecake Mix directly onto the cold crust. Then I spooned some of the melted butter over the blueberries and lemon juice. The result was a scrumptious dessert.
Next, I let the cake cool for another five minutes before removing it from the oven. I used a toothpick to test the crust to see if it was done. It was done! Now I just needed to set it down and get the rest of the way to the oven. With the Blueberry Cheesecake Recipe in hand, I turned on the oven and cooked the cake as usual.
Fantastic Blueberry Sauce To Top Off Blueberry Cheesecake
The baked pie was delicious and absolutely delicious. Since I used the low calorie Graham cracker crust, there wasn’t a significant amount of fat or calories associated with this dessert. If you’re going to make this cheesecake recipe, it is best to keep it in a water bath. This helps to preserve all of the vitamins and minerals found in this delicious dessert. While this may be a healthier choice than purchasing pre-made Graham crackers, it’s certainly one of life’s guilty pleasures when you indulge in a homemade dessert.
After the first three or four rounds of baking, I decided it was time to upgrade to the Blueberry Sauce. Since the original recipe called for white vinegar, I opted to substitute it for the blueberry sauce that compliments the cake so well. It was an easy decision, but one which made a huge difference in the taste of the final product. I’m not sure if the sauce was too much or if I just didn’t like the flavor of the vinegar – I ended up changing back to the white vinegar. The sauce is great, however, and makes a fantastic blueberry sauce to top off Blueberry Cheesecake.
To finish off the Blueberry Cheesecake Recipe, I decided to put a little extra spice to my cheesecake by adding a blueberry topping. Again, I chose a store-bought blueberry topping recipe that was easy to follow. The only problem was that it took me almost ten minutes to prepare this cheesecake and I didn’t want to wait that long before I got out of the water bath. Luckily, I had chosen a crust that matched the blueberries in the recipe and I simply spread it over the cheesecake like a pudding and set in the refrigerator. With ten minutes to spare, I dumped in the blueberries and went to town.