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June 25, 2014

blueberry cheesecake

Sometimes I complain about my work too much. No one likes working in retail, but I'm really lucky to have a job where I do. For starters, it's a not-for-profit cooperative. This means the business is owned by our shoppers & employees, with the profits returning to the community at the end of the year. On top of that, this is the only job I've had where my relationships with my coworkers extend outside of the workplace (it's where I've met my closest friends, a few past roommates, & my lovely girlfriend). 

As with all jobs, meetings are required. In my department we turn meetings into potlucks. This is where the blueberry cheesecake comes in. Not that I need a reason to make a cheesecake, let's be frank. Although it is dangerous to whip up two cheesecakes & just have them sit in our fridge to be quickly devoured over a startlingly short period of time. 

This recipe makes two cheesecakes: one for the potluck & one for myself - I'm a little cheesecake-selfish. If you have a bit more self control than I do, you can divide the recipe in half for one cheesecake. 


Cheesecake Filling //
  • 2 pre-made (9") graham cracker crusts 
  • 2 (8 oz.) packages of cream cheese (room temperature)
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • Dash of salt
Cheesecake Topping //
  • 2 pints blueberries (fresh or frozen - or local! It's blueberry season!)
  • 1 cup sugar
  • 2 tablespoons corn starch or arrowroot powder 

Preheat the oven to 350° F. Mix together the cream cheese & sugar. A hand mixer works best, but if you don't have one, use a fork. Mix until the cream cheese is completely blended. 

Mix in eggs, vanilla extract, & salt. Mix in sour cream until mixture is completely blended. 

Pour the filling into your pie crusts. Bake for 45-50 minutes. The cheesecake is done when it jiggles & has slightly browned. Insert a knife or toothpick in the center of the cheesecakes to test doneness. Let cheesecakes cool before applying topping. 

To make the filling, combine blueberries & sugar in a pot. Cook on medium heat, stirring occasionally, until the sugar has dissolved. Stir in corn starch or arrowroot powder. Cook until powder has completely dissolved. Remove from heat & let cool. When your cheesecakes have cooled, pour the filling on top. Keep the cheesecakes in the refrigerator until completely cool. 

Now I just have to control myself & not eat this cheesecake before my coworkers have a chance to even look at it. 


Related // Learn how to make your own vanilla extract.


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