Even though Spring is springing up everywhere in Atlanta, there are times where we still fee those cool breezes come through. Of course, being 8 months pregnant, I want to eat almost everything I see but know that to keep a balance diet for my soon to be son, as well as my husband and three year old toddler, I need to find foods that are going to keep everyone fighting off colds, keeping our energy up and most of all, delicious! Did you know that blueberries can enhance your memory, reduce cancer risk and improve cardiovascular health? It's packed with antioxidants and is reported to be one of the healthiest of foods around!
While shopping last week I came across these incredible looking blueberries that I knew I wanted to incorporate for a sweet treat at the end of a long work day. Blueberries have been a huge craving of mine the last few weeks so you can bet the little man in my stomach was eager to get his little hands on some of these blue ripe goodies ( as well as everyone else in my family )!
I decided to make something that was going to be delicious, easy to make and go and of course a sweet treat to enjoy so why not indulge and make a super simple blueberry cheesecake! Here's what you'll need!
Ingredients:
- Crust:
- 9 whole graham crackers
- 3 tablespoons (packed) golden brown sugar
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Filling:
- 1/4 cup water
- 1 tablespoon unflavored gelatin (measured from 2 envelopes)
- 12 ounces Philadelphia-brand cream cheese, room temperature
- 1 cup heavy whipping cream
- 1 cup sugar
- 1 tablespoon fresh lemon juice
- Topping:
- Handful of Fresh From Florida Blueberries
Directions:
- For crust:
- Preheat oven to 350°F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.
- For filling:
- Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
- Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.)
- For topping:
- Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day
Make sure to keep an eye out for the Fresh From Florida sticker and you can always find out what's in seasonby checking out the Fresh From Florida website! What type of dessert do you love to make?Are you a fan of blueberries too?
