How do I prepare Blueberries for Blueberry Cheescake?

Answer 1

Creamy cheesecake recipe from the Riversong Lodge in Alaska. Start making one day ahead of time.

For crust

2 1/3 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar

For filling

4 (8 ounce) packages cream cheese, room temperature
1 1/2 cups sugar
1/4 cup all-purpose flour
5 large eggs
1 (16 ounce) container sour cream
1/4 cup milk
1 tablespoon vanilla extract

For topping

1/3 cup all-fruit blueberry jam
12 ounces baskets fresh blueberries or package frozen blueberries, thawed, drained


Make crust:.
Position rack in center of oven and preheat to 375°F Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine all ingredients in processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
Make filling:.
Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla. Pour filling into crust.
Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.
Make topping:.
Stir blueberry spread in large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.
Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges.

Answer 2

Pour them into a colander, pick through them and discard any loose stems or blueberries that are crushed, soft or shriveled. Then gently WASH the blueberries in cold water. Drain, and carefully spread out in a single layer and gently pat dry with a paper towel.

Blueberry Sauce Recipe
http://www.joyofbaking.com/BlueberrySauce.html

My Mom's recipe:
OLGA's CHEESECAKE:
Graham cracker crumbs
1 lb. small curd cream-style cottage cheese
(use as dry a cream-style variety as possible)
2 (8 ounces) packages cream cheese, softened
1 1/2 cups sugar
4 eggs, slightly beaten
1/3 cup Argo cornstarch
2 Tablespoons lemon juice
1/2 cup margarine, melted
1 (16 ounces) pint sour cream
Grease 1 (9-inch) spring form pan; dust with graham cracker crumbs.
Preheat oven to 325 degrees.
Sieve cottage cheese into large mixing bowl.
Add cream cheese. Beat with high speed of electric mixer until well blended and creamy. Beating at high speed, blend in sugar, then eggs. Reduce speed to low.
Add cornstarch, lemon juice and vanilla. Beat until blended. Add melted margarine and sour cream. Blend with low speed. Pour into prepared pan.
Bake in 325 degrees (slow) oven about 1 hour and 10 minutes or until firm around edges. Turn off oven.
Let cake stand in oven 2 hours.
Remove and cool completely on wire rack. Chill.
Remove sides of pan.Makes about 12 servings.

Answer 3

either buy blueberry topping from the breakfast aisle (for pancakes) or bring blueberries and sugar to a simmer until the blueberries pop and stir until thickened.

Answer 4

To add to the last answer, add a tablespoon of cornstarch to thicken it.