Blueberry and Peach Cheesecake

Blueberry and Peach Cheesecake The other day (about 2 weeks ago from this post actually) I realized that my peaches and blueberries were ripe enough to the point I was in real danger of loosing them. Considering the fact that I didn't have a clue as to what to make with all this fruit I had managed to get on sale, I had yet to use them for much more than eating plain and a yogurt dessert I had made a few days prior.
I started looking around on certain food photo sites to get ideas and saw quite a few recipes for blueberry cheesecake bars and saw a few pies, even a few muffins and coffee cakes. These all looked delicious but weren't quite what I wanted. I decided the cheesecake idea was the closest to what I was looking for but I wanted to incorporate peaches into the mix and make it a little less, shall we say un-healthy?
Now as some of you have noticed I try to use healthy ingredients in my cooking, but it's hard to do that and make something that is sweet, creamy, rich and you think will add on 5lbs just looking at it. I, however managed to find a way to do it!
Blueberry and Peach Cheesecake
I first of all had low fat (notice it says low not "non fat" or "no fat") cream cheese. I also had less of it than what most recipes require. Second I went and looked at www.splenda.com for a basic cheesecake recipe for a recipe for the filling that I then tweaked for my own purpose.

My Blueberry Cheesecake filling recipe (adapted from one here)

4 cups of washed fresh blueberries (frozen should work the same but
don't thaw before hand)
1 1/2 (8 ounce) packages low fat cream cheese
1 cup Splenda (or sugar)
4 eggs
1 1/2 tablespoons lemon juice
1 pinch salt
1 tablespoon vanilla extract

Blueberry and Peach CheesecakeBeat cream cheese at high speed with a mixer until creamy; gradually add Splenda, mixing well. Add eggs, one at a time, beating just until each one is incorporated. Add lemon juice, vanilla and a pinch of salt, beat until smooth. Take your blueberries and fold them into the filling.

Ok now I have to stop with the normal recipe stuff seeing as I had chosen to change it up from the original version more drastically than just the filling. As I mentioned before I also had peaches that were in need of being used. I peeled about five of them (the yogurt dessert post I mentioned above explains more about this if you don't know how to peel a peach and only how to cut the skin off one) and cut them into slices. I placed slices at the bottom of the graham cracker pie crust, laying them in one layer, covering the bottom. Then poured the filling into the prepared crust. I then used the rest of peach slices on top of the cheesecake.

(The graham cracker crust can be made from scratch or you can by it pre-made in a pie tin at the store. For the recipe to make it just check here.)

Pre-heat oven to 350F and bake 50 to 60 minutes or until mixture is almost set, and slightly firm to the touch. Cool to room temperature. It also says to chill for 8 hours... well lets just say I was impatient and felt the need to have a slice after dinner before putting it in the refrigerator to chill :).
Blueberry and Peach Cheesecake The hubby said it was really good for having blueberries in it. My mother has the same thoughts on blueberries as he does but what she says about them is a little more colorful, "Blueberries sound so good but taste so..." Lets just say she said not as good as they sound. I disagree with them both and still think that this cheesecake was the best I've ever made and the best I've ever eaten, though for the hubby who actually has to eat what I cook, next time I'll try it with some other fruit that he is more fond of.

***I feel the need to add that if you do not like splenda or any other sugar substitute feel free to do your cooking with sugar :)***

1 comments:

Divina Pe said...

WOW, look at that cheesecake. It's studded with blueberries. Too bad, we don't have it here. Hope to try that on eday.

 

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