"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Blueberry Orange Cheesecake Recipe

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This recipe for Blueberry Orange Cheesecake, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Claudia Ross
Added: Wednesday, January 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1-1/2 Cup Graham Cracker Crumbs
2 Tbsp. Flour
2 Tbsp. Brown Sugar
6 Tbsp. Butter, melted
Filling:
4 Cups Cream Style Cottage Cheese, undrained
1-1/2 Cups Sugar
1/2 Cup Flour
3/4 Cup Whipping Cream
3 Tbsp. Orange Juice Concentrate
1/2 Tsp. Vanilla
1/8 Tsp. Salt
5 Eggs
Topping:
1 Cup Sour Cream
2 Tbsp. Powdered Sugar
1 Cup Fresh Blueberries
Fresh Mint, optional

Directions:
Directions:
In small bowl, combine the cracker crumbs, flour and brown sugar; stir in butter. Press onto the bottom and 2-1/2 inches up sides of a greased 9 inch springform pan; set aside. In a blender, cover and process cottage cheese until smooth. Transfer to a large mixing bowl; beat in sugar. Beat in the flour, cream, orange juice concentrate, vanilla and salt. Add eggs; beat on low speed just until combined. Pour over crust. Bake at 350 for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour. Refrigerate overnight. Remove sides of pan. In a small bowl, combine sour cream and confectioners sugar; spread over cheescake. Garnish with blueberries and mint if desired.

 

 

 

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