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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Blueberry Orange Cheesecake Recipe

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This recipe for Blueberry Orange Cheesecake is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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