For the love of cheesecake!

My husband absolutely adores blueberries and is always asking me to bake something with them. I’m not a huge fan of them as I prefer chocolate in almost every dessert, so I never grant his requests (sorry honey). But for his special days, I try to make him happy, although I do admit I have selfishly made him a chocolate dessert that I loved instead. Granted, I’ve never heard a complaint out of him, but this year for Father’s day I decided to make the ultimate dessert for him…blueberry cheesecake!

I hunted for the perfect recipe and finally found it at I read the many reviews and I couldn’t wait to try it. I love websites that offer reviews for recipes. Many times I get tips on what works or doesn’t work with a recipe and find it’s a great way to learn from others’ mistakes or avoid flaws in a poorly written recipe.

I was thrilled with the results on my first attempt. This recipe turns out a fantastic cheesecake…creamy and rich!

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But blueberry cheesecake wouldn’t be complete without blueberries of course!

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After reading the ingredients for the blueberry topping in the recipe, I decided I didn’t want to try the blueberry all-fruit preserves mixed with fresh blueberries. I wanted this cheesecake topped with nothing but fresh blueberries. Instead, I made the following topping:

  • 3 cups fresh blueberries
  • 1/2 cup of sugar
  • 3 tablespoons cornstarch

Mix 2 cups of the blueberries, sugar & cornstarch in a pot on high until boiling. Boil for 3 minutes or until thick, stirring frequently. Remove from heat and stir in the remaining 1 cup of blueberries. Let cool completely. Pour onto cake and let set in the fridge for at least 2 hours (this does not include the cooling/refrigeration time for the cheesecake itself).

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Is that a gorgeous cheesecake or what?

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A little whipped topping is a nice finishing touch! Needless to say, my honey was quite happy with his Father’s day dessert. I think this one will keep his blueberry requests at bay for awhile!


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