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20th March
written by Minx

Looks like everything’s turning up spring! Do you like pie, or should I say cheese? Cheesecake that is, just in time for Easter and the celebration of Spring.

French-Style Blueberry Cheesecake

French-Style Blueberry Cheesecake

Spring is one of my favorite seasons, and especially in Wausau after the long cold winter. I think we Wausaunians can really appreciate the pleasantness of Spring the most because we’ve struggled through the difficulty that is Winter here. But, the beauty of Winter here is that it ends, and now we get to enjoy this great area for many months with all the natural and comfortable beauty. Happy Spring!

Here’s my recipe:

French-Style Blueberry Cheesecake

1 (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 teaspoon vanilla
1 pint heavy cream

1. Cream the cream cheese, confectioners’ sugar, and vanilla together well with electric beater.
2. Whip heavy cream in a small bowl with an electric mixer on medium. (Put in a dash or two confectioner’s sugar to get the cream thicker and whipped faster.)
3. Fold cream into cheese mixture.
4. Pour into pie shell (either cooked shell or prepared graham cracker shell).
5. Refrigerate at least 6-8 hours.
6. Top with Wilderness blueberry topping (or the fruit topping of your choice).

Homemade Graham Cracker Crust:

about 24 Nilla wafers
1/4 teaspoon cinnamon
1/4 cup sugar
6 tablespoons butter

1. Preheat the oven to 350 degrees.
2. Melt 6 tablespoons of butter in the microwave.
3. Place about 24 Nilla wafers in a plastic bag. Roll with a rolling pin until finely crushed.
4. Measure 1 1/2 cups of Nilla wafer crumbs into a medium bowl.
5. Add a little cinnamon (about 1/4 tsp.) to the crumbs.
6. Add 1/4 cup of sugar to the wafer crumbs.
7. Add the melted butter.
8. Blend together with your hands.
9. Press into the pie plate or other pan.
10. Bake for 8 to 9 minutes in the preheated oven.