Wild Blueberry Cheesecake Dessert
This summer, make a light and creamy frozen dessert, flavored with delicious wild blueberries and a hint of lemon.
Servings: 12
Ingredients
- 2 cups finely crushed graham cracker crumbs - about 14 double crackers
- 1/4 cup sugar
- 6 tbsp butter, melted
- 3 cups fresh or frozen wild blueberries (may use regular blueberries)
- 1 cup sugar
- 1 lemon, juice and zest, divided
- 2 tbsp water
- 3 tbsp cornstarch
- 2 tbsp heavy cream
- 1/2 cup white or pink candy melts (or chopped white chocolate)
- 16 ounce cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup sour cream
- 8 ounce tub whipped topping, thawed (additional for decorating, if desired)
Instructions
- Heat oven to 325 F. Lightly spray sides of 9-inch springform pan. Cover the bottom with a round piece of parchment.
- In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir well.
- Using a straight-sided cup, press crumb mixture firmly into prepared pan, covering the bottom and about halfway up the sides. Bake for 12 minutes, then move to a cooling rack.
- Using a medium pot, combine berries and sugar. Heat on medium until mixture boils. Adjust the heat to achieve a low boil and cook for 3 minutes, stirring frequently.
- In a small bowl, combine juice from one lemon, water, and cornstarch. Stir until combined and pour slowly into boiling mixture while stirring.
- Continue to cook and stir until thick, about 2 minutes. To test thickness, use a spoon to scrape a line along the bottom of the pan; it should take a few seconds for the mixture to fill back in.
- Remove from heat. Move 1/4 cup of the hot mixture to a shallow dish to cool quickly. Set the pan with the remaining sauce aside and stir occasionally.
- In microwave (or small pan on low heat) combine the heavy cream and candy melts. Heat slowly until melted and smooth. Set aside.
- In a large bowl, beat cream cheese until smooth. Add powdered sugar and beat well.
- Add lemon zest, sour cream, and melted chocolate. Beat until combined.
- Add the reserved 1/4 cup of berry mixture and the whipped topping, beating on low speed just until incorporated. Drop by large spoonfuls into pan. Spread gently, taking care not to disturb the crust.
- Check the temperature of the remaining berry mixture. It can be warm, but if it’s hot, place pan in a larger pan of cold water to cool quickly. Spread over the cream cheese filling, cover, and place in freezer for at least 4 hours.
- Allow the dessert to sit at room temperature for 10-15 minutes before serving. Decorate with whipping cream and berries if desired.