It Okies it just means more desserts to eat lol

everyone good?

Yep! I've got mine, and I might make another cobbler soon- those were really good ^u^

Would it be okay if I dropped out? I've just been super duper busy and haven't really had time to make anything

aw okies

-noms whatever is in your fridge and pantry-

OK! So my desert is finally made and I am baking it as we speak! I will have photos, my recipe and my sylestie inspo up by the end of the day tomorrow!

ohh yummy

i wish transporters existed so we could send yummy stuff to each other lols

So this was a super difficult recipe to make that my husband actually requested and it took me a while to actually get all the pictures uploaded

BlueBerry CheeseCake Ryori

Blueberry Sauce Kelpari
What you will need:

1 10in-Springform pan

1 casserole/baking dish the same size or larger then your springform pan

Ingredients for crust:
1- pack of 9 graham crackers
5 -tablespoons of butter
1/4 -cup of sugar

Ingredients for Blueberry puree':
3 cups of fresh blueberries (if using frozen blueberries let them completely thaw before using)
3/4 cup of water
1/4 honey


Ingredients for filling:
4 packages of (room temperature) cream cheese
1/2 cup of cold sour cream
2 large eggs
1 tbsp vanilla
1 cup of sugar
2 tbsp cornstarch
2 tsp salt (if using salted butter do not add salt)
6 tablespoons cold butter
blueberry puree'

Ingredients for blueberry sauce topping:
3 more cups of fresh blueberries
3/4 brown sugar
3/4 cup water

Preparation:
Wash all of your fresh blueberries prior to baking! if any of the berries look like they are greenish in spots or if the berries feel more firm then you can leave them in a bowl of water in the fridge for a day or 3 before using them!

Preheat the oven to 325 degrees F

Use a piece of wax paper to cover the bottom of the springform pan before locking the top to the bottom; covered with paper (shiny waxy side up) spray the pan with a non stick cooking spray.

step 1 - make the crust:
melt the butter so it is a liquid. crush up all the graham crackers gently inside the package they come in, and then once they are sufficiently crushed up in smaller pieces. (do not blend them up into a powder you want thicker pieces) mix the cracker crumbs and sugar into a bowl then pour the melted butter over the bowl of crackers and sugar. Pour the mixture into the spring form pan and pack them down to the bottom of the pan then put the pan into the oven for 12 minutes. Set aside to cool down after 12 minutes is up.

Step 2 - Make the blueberry puree':
using a blender or food processor put in your water, and 3 cups of berries and blend them up till your puree is chunky and looks like a lilac color liquid with dark purple sprinkles in it. then add in your honey and blend again. set your puree aside.

Step 3 - Make the filling:
Put your cream-cheese and sour cream into a large mixing bowl and slowly blend them together. This will probably look chunky and that's ok! While still mixing; add in your eggs and vanilla and mix slowly until it looks creamy. While still mixing; add in your cup of sugar and then your blueberry pure and then your cornstarch, and salt and continue mixing until everything is completely blended together.
Step 4- Make the cheesecake
Pour the filling on top of your cooled down cookie crust; scrape all of the sides down so your bowl is mostly clear. pick up the pan and tap it on the counter a couple of times to level out the filling and get rid of any hidden bubbles.

Step 5 - Bake Cheesecake
take your casserole dish and fill it to the top with water. Place your dish of water on the bottom rack in the oven and then place your cheesecake in the springform pan on the rack above the dish of water and then bake in the oven for 1 hour and 30 minutes. once the time is up turn off the oven and open it up. make sure you leave the cheesecake inside to cool down for 1 hour.

Step 6- Make the blueberry sauce topping
Turn your burner on to a medium heat. mix your water, brown sugar and 3 cups of blueberries into a pot on the stove and begin stirring them slowly over the heat. let this combination come to a low boil and allow to boil for 5 -10 minutes while slowly stirring constantly so it doesn't burn or stick to the bottom. pour this into a container and set aside to cool down. if you want a thicker consistency add 1tsp of cornstarch before boiling and then mash up the blueberries while they are still hot. after letting it cool down, put your sauce inside the fridge.

Step 7- Cool and Serve
After letting your cheesecake cool in the oven for 1 hour take it out of the oven and allow to cool on the counter for another 15-20 minutes then pop your springform pan lock so the sides separate and re-lock and cover with foil then place in the fridge to cool for another 12 hours before cutting and serving. Spoon your blueberry topping onto each individual piece of cheesecake that you cut so everyone can choose how much additional sugary blueberries to add! Enjoy!!

-drools-

...that looks so good...share?