Fresh Blueberry Cheesecake (from "Miss Daisy's Blue Ribbon Desserts, p.96")
By: Daisy King
Published: Monday, August 4, 2014 - 10:05am

Ingredients




1 9-inch unbaked pie crust
2 envelopes unflavored gelatin
1 cup half-and-half, cold
1 cup half-and-half, heated to boiling
6 ounces cream cheese, softened
1/2 cup sugar
2 tablespoons triple sec
1 teaspoon vanilla
1 cup ice cubes, about 6 to 8
2-2 1/2 cups fresh blueberries
whipped cream for garnish

Preparation

1 Assemble all ingredients and utensils. 2 Press pastry into 10 x 2-inch fluted quiche/flan pan or 9-inch deep-dish pie pan; prick bottom and sides with fork. 3 Bake in a preheated 450 degree oven for 10 minutes or until golden; cool. 4 In a 5-cup blender or food processor, sprinkle unflavored gelatin over cold half-and-half; set aside 3 to 4 minutes. 5 Add hot half-and-half and process at low speed until gelatin is completely dissolved, about 2 minutes. 6 Add cream cheese, sugar, triple sec, and vanilla; process at high speed until blended. 7 Add ice cubes, one at a time; process at high speed until ice is melted. 8 Set aside until mixture is slightly thickened, about 5 minutes. 9 Arrange 1 cup blueberries in prepared crust; add gelatin mixture. 10 Chill until firm. 11 Garnish with remaining blueberries and whipped cream.

About

This photo was taken at the Grassland Market in Franklin, TN as we were preparing to finish the cheesecake. We wanted to share a fresh photo!
Tip: When baking cheesecakes, they will sometimes appear to be too runny or liquefied. But as they chill, they will thicken up and become the correct texture.