Cheesecake with Blueberry Sauce

And a mini me!

Cake cooling with the topping only.

Well here it is, my favorite Birthday Cake. It's large invite lots of people to help you eat it. I've never frozen remains, there never is any.


Cheesecake with Blueberry Sauce

Crust
1 1/2c. graham cracker crumbs
½ c. butter melted
5 tbsp.sugar
1 tsp. cinnamon
Melt butter, combine dry ingredients, and press into a 10 in. spring form pan. Bake about 15 min. Use a rimmed cookie sheet to prevent butter drips.
Filling
1c. sugar
1tsp. vanilla extract
Grated rind and juice of 1 lemon or orange
2lbs. cream cheese
4 eggs
Preheat oven to 375 degrees F. Cream cheese until it is soft, add eggs, sugar vanilla and lemon juice and rind. Mix until smooth. Pour onto baked crumb crust. Bake 25-30 min.
Topping
1 500ml. sour cream
1 tbsp. honey
Combine these two ingredients and pour over cheese cake, return to oven and bake 5 min. at 425 degrees.

Prepare blueberries in a small saucepan, and water and cornstarch if needed. I like to use a little lemon juice and some sugar if they are not sweet enough. Top just before serving on cooled cake.

Cherry Cream Crown

2 pkgs. Lady Fingers,
1/4c.(or more) brandy or cherry brandy, or any liqueur you like
(I like to use amaretto)
8oz. cream cheese
1/2 c. sugar
1 pint whipping cream (2c.) before it's whipped.
1 tsp. vanilla
1 tin cherry pie filling

Brush Lady Fingers with brandy. Line the sides of a 9" spring form pan with the lady fingers facing out towards the pan.(If you think you'd like a crust on the bottom, and you have enough cookies place the brushed cookies to make a bottom layer, it will not fill it entirely because the pan is round, but it looks very nice when you cut your slices and you have these lovely little surprises throughout, but this is optional.)

Beat whipping cream with vanilla until firm, set aside. In another bowl beat cream cheese, sugar until smooth, fold in whip cream mixture. Spread 1/2 the mixture inside the lady fingers, top with lady fingers and spread remaining mixture over. Refrigerate, for 24hrs if possible, but at least 4hrs. Spread cherry pie filling just before serving. Refrigerate any leftover, which there will not be any. Enjoy.

*P.S. If you decided to put cookies on the bottom, try to arrange the middle layer of cookies in a different direction it give the slice of cake a marble effect, very pleasing. DO NOT REMOVE RIM FROM PAN UNTIL YOUR CHERRY PIE FILLING IS ON TOP AND IT TOO HAS BEEN REFRIGERATED FOR AT LEAST ONE HOUR.
My sister-in-law always says her cookies fall away from the cake, I have never had that happen to me, but if for some reason you feel this might, (could happen if you take the cake out of the fridge too soon.) tie a ribbon around the cake an then cut. My kids always love that part, they want me to tie a licorice string around so they can eat it. But they are weird.

P.P.S. I don't have a photo of this cake it is never around long enough for me to focus.

My Royal Valentine

If you don't feel like a Valentine today, just make yourself this lovely desert it will make you feel Royal.


Cherry Cream Crown

2 pkgs. Lady Fingers
¼ c. brandy or rum or your favourite liqueur
1 pkg. 8oz. cream cheese softened
½ c. sugar
1 pint of whipping cream, whipped
1 tsp. vanilla*
1 can of cherry pie filling (21oz)

Brush Lady Fingers with liqueur of choice. Line the sides and bottom of a 9”springform pan, rounded sides against the pan.

Beat whipping cream and vanilla until stiff, set aside. In another bowl beat cheese and sugar. Gently but thoroughly fold in cheese mixture. Spread a layer of mixture in pan, top with lady fingers repeat with mixture. Refrigerate until firm.
Top with Cherry pie filling before serving. DO NOT freeze.

* I like to use an almond flavoured liqueur so I then use almond extract here. Optional


Meryl Folger,
Human Resource Supervisor
Co worker Robert Simpson Co.