Tag Archive: blueberrysyrup


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What you will need:
For the crust:
1 12 cups graham cracker crumbs
2 tablespoons brown sugar
13 cup margarine, melt


For the filling:

1 cup whipped cream
1 (8 ounce) cream cheese, room temp
14 cup sugar
1 tablespoon gelatin
3 tablespoons milk
1 cup blueberry syrup, recipe for that is in the link below

 

Steps to yummy goodness:
1.Combine crumbs and sugar, pour melted butter.
2. Press into pan spring form pan (this recipe is great for a 9inch pan) chill and cover while you prepare the filling.

3. Soak gelatin in milk for 5 minutes, and heat it up (or place it in microwave) to melt the gelatin.

 

4. Beat cream cheese, add sugar.
5. Gradually pour this while beating the cream cheese mixture.
6. Fold in whipped cream.
7. Spread the filling mixture on top of crust and let chill for 2-4 hours in the fridge.
8. Top with blueberry syrup before serving.


.:Side Note:.

Blueberry syrup recipe can be found here:
https://diaryofatattooedmom.wordpress.com/2017/08/07/homemade-blueberry-syrup/

Remember the syrup must be thick or else it’ll fall from the cake.

If you press the crust into cupcake liners and then fill with mixture you can easily use this recipe for personal sized cheesecakes which are great for lunches, parties..etc

Homemade Blueberry Syrup

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What you will need:
2 cups blueberries, either fresh or frozen
3/4 cup water
1/2 cup sugar
2 tablespoon cornstarch
1 T lemon juice

 

Steps to yummy goodness:
1. Wash your blueberries well, and pick off all the stems – or at least as many as you can find.

2.Place the berries into a heavy saucepan, and add 1/2 cup of water and the sugar.

3. Stir to dissolve and cook on medium high heat. As you stir, keep watching for stems and other detritus to pop up and carefully pick them out with a clean hand, before the syrup got too hot to handle.

4. Bring to a boil, then turn down to a simmer. You’ll notice that the berries continue to change color and texture. They’ll swell, some will break, and they’ll turn a deeper, richer purple.

5. While the mixture is simmering, mix together the cornstarch and the remaining 1/4 cup of cold water, using a fork to ensure it all dissolves and there are no clumps.  This will help thicken your syrup

6. Slowly pour the cornstarch mixture into the syrup, stirring constantly while you do so to ensure it all gets mixed in.  Simmer for a total of 15 minutes or until the syrup reduces to the thickness you desire.

7. Add the lemon juice and stir to incorporate, then remove the syrup from the heat. Taste your blueberry syrup and determine if you need any more sugar. Add a teaspoon at a time until it taste right for you.

8. Now this step is totally optional, you can either strain out the blueberries as you put the syrup into a clean air tight jar or if you like a more rustic feel / cooked blueberries you can leave them in and pour the whole pot into a clean air tight jar.

 

.:Side Notes:.
 I use mason jars when it comes to storing the syrup for a long time because I know the seal is always effective and since they’re glass it won’t get stained by the syrup. I also keep a little in an oil/vinegar glass bottle for easy pouring.

This is a pretty universal recipe feel free to switch out the blueberries for any berry you like or is in season.

Feel free to use this on pancakes, waffles, on top of cheesecake. You name it you can put this recipe on it, it’s is a great little addition for when you want to change it up from normal syrups.