Happy Independence Day America! I’m so grateful that this was a holiday weekend for two reasons: One: We just picked a bunch of fresh blueberries that needed to be used. Two: A summer holiday gives me an excuse to make cheesecake! This blueberry cheesecake is simply delicious, the fresh blueberries add just the right mix of tang and pizzazz. And because this dessert contains fresh fruit, it is instantly healthy and contains absolutely no calories! Sigh, in my dreams at least, not in the mirror….In the past I’ve found that some people like their cheesecake really sweet, others like it plain and simple, then there are those of us who have mastered just the right flavor balance between plain and sweet. A truly good cheesecake is one that is mildly sweet, and OH SO CREAMY…….May I just take this moment to relish in the glory of the Kitchen-Aid hand mixer? Yes? Thank you. I mean come on, that thing is one in a million. It makes this cheesecake dangerously creamy and perfectly smooth. There is nothing like having a good hand mixer, it is your friend, your comrade, and your all-around wonder tool. There is nothing it can’t do! Enough about kitchen tools, let us use them to create!
The Ingredients: 16 oz. softened cream cheese, 16 oz. softened whipped topping, 2 cups graham cracker crumbs, 1 stick melted butter, 1 1/2 cups powdered sugar, 1/2 cup fine grain organic sugar, 1 cup fresh blueberries.
Mix together the graham cracker crumbs and melted butter with a fork in the bottom of a casserole pan or baking dish. Press it flat and make sure there are no lumps. Refrigerate while you make the filling. Add the softened cream cheese to a large mixing bowl, mix on high speed with your hand mixer until smooth. Gradually add in the whipped topping and sugar(s), mixing on medium speed between additions. Mix on high for an additional five minutes or so. When the filling is thick, smooth, and lusciously creamy, spread it evenly atop your crust and refrigerate for a few hours until chilled. Serves 8-10 (depending on who is serving it);).
Disclaimers: I know the flag isn’t perfect, only perfectionists can make a perfect flag. Ignore the many holes where fingers tasted the filling, they add character and a rustic flair. At least that’s what I tell myself. If I hadn’t decided to take this photo in the sunlight you never would have been able to see them.;)
And there she is! A perfectly imperfect cheesecake!