I thought I’d better change things up a bit and do something other than a chocolate dessert to celebrate Valentine’s Day since we were already indulging in chocolate candies. We have a double-heart shaped cake pan so I used it make a blueberry cheesecake for Mama, you know, my little Valentine. To put another slight twist and upgrade on it, I used shortbread cookies to make the crust instead of using graham crackers. Yowza! It turned out great, Mama loved it, and she couldn’t resist giving me lots of Valentine’s kisses for it. Yowza! Yowza!
Crust Ingredients:
- 1-1/2 C shortbread cookie crumbs
- 4 Tbsp butter, melted
Directions:
Thoroughly mix crumbs and butter then press into cake pan. If using a pan with fixed sides, cut parchment paper to fit bottom of pan, but leave tabs so that the cheesecake can be lifted out after baking.
Cheesecake ingredients:
- 2- 8 oz packages of cream cheese, softened
- 2 eggs
- 1/4 C sugar
- 1 tsp vanilla
Directions:
Preheat oven to 350° F. Combine all ingredients in a mixing bowl and beat until smooth. Pour into crust. Place cheesecake pan into a water bath (larger pan filled with water until the level is 2/3 up the side of the cheesecake pan). Bake for 60-70 minutes or until toothpick inserted in cake comes out fairly clean. Remove from water bath and allow to cool. Chill in refrigerator for 2 hours. Top with blueberry sauce.
Blueberry Topping Ingredients:
- 2 C blueberries
- 1/4 C sugar
- 1-1/2 Tbsp corn starch
- 1/4 C water
Directions:
Combine 1-1/2 cups blueberries with all other ingredients in a sauce pan. Bring to a boil over medium-high heat stirring frequently until it is thickened. Remove from heat and stir in remaining 1/2 cup of berries being careful not to mash them. Allow to cool to room temperature. Spread over chilled cheesecake.