Tuesday, July 26, 2011

Tastefully Tueday...

Wild Blueberries are ripe here right now and we love to use them in all sorts of things, but if the weather is warm no on wants to turn on their stove or oven so this sweet desert is a great way to enjoy the taste of the season without the warmth of cooking.  This great recipie came originally from Epicurious.com and although its a little bit of work the results are worth the work.

No Bake Blueberry Cheesecake

9 whole graham crackers
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

1/4 cup water
1 tablespoon unflavored gelatin (measured from 2 envelopes)
12 ounces Philadelphia-brand cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries

1 cup chilled heavy whipping cream
1 tablespoon sugar
4 1/2-pint baskets blueberries
2/3 cup blueberry jam

For crust:
Preheat oven to 350°F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.

For filling:
Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.

Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.

For topping:
Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.

$0.50 off Imperial Poly Light Brown, Dark Brown, or Powdered Sugar
$0.50 off Imperial Sugar® Extra Fine Granulated Pure Cane Sugar Bags

For todays no cook option is from The Cheesecake Factory.  In honor of "National Cheesecake Day", July 30th, they are offering 1/2 off cheesecake by the slice if you dine in for the whole month!  The offer is good for one slice of cheesecake per guest, for dine in only and is good through July 30, 2011.

Hope you are all having a great week so far.


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  1. You got my attention with the no bake! This looks and sounds beyond delicious. Bookmarked this for sure!

  2. Wow, I'm wiping up my drool. In past years I have made a plain old blueberry pie from the wild berries that grow in our woods here at Edge of Escape but, alas, there wasn't enough rain early on or else it was a lack of bees and we ate maybe 6 berries. I will definitely head to the market though and try this recipe. Thank you.


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