Uncle Bills Blueberry Cream Cheesecake Recipes

BLUEBERRY CREAM CHEESECAKE

Steps:

• BASE-----------.
• Preheat oven to 350 F degrees.
• In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, 1/4 cup of sugar and almonds.
• Cut in butter using a pastry blender or a fork, until mixture is crumbly.
• Press crumb mixture into an 11 inch x 1 1/2 inch spring-form pan.
• In a separate small mixing bowl, beat together egg, vanilla and almond extract.
• Drizzle mixture over crumb mixture in pan.
• Bake in preheated 350 F oven for 8 to 10 minutes or until firmed and no longer shiny.
• Remove from oven and let cool.
• Spoon 3 cups of blueberries evenly over base.
• Sprinkle the remaining 1/4 cup of sugar over the blueberries.
• FILLING-----------.
• In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup sugar, eggs and lemon juice and mix until well blended and smooth.
• Pour cream cheese mixture over blueberries.
• Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch.
• Remove cake from oven and immediately run a knife around inside rim to loosen cake; let cool on rack in pan.
• Cover and refrigerate for 8 hours.
• SAUCE-----------.
• Puree' 1 cup of blueberries.
• In a small saucepan, combine blueberry puree', sugar and lemon juice; cook over medium heat to just boil and the sugar is dissolved.
• In a cup, mix together tapioca starch with 3 teaspoons of cold water until smooth.
• While sauce mixture is boiling slightly, add tapioca mixture stirring continuously until sauce thickens slightly.
• TO SERVE-----------.
• Remove sides of spring form pan before cutting cheesecake.
• Spoon some sauce on each serving plate; place a piece of cheesecake in pool of sauce, then spoon more sauce over top of cheesecake.

UNCLE BILL'S BLUEBERRY CREAM CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine flour, finely chopped almonds, 1/4 cup sugar and baking powder.
• Using a pastry blender, cut in butter until mixture is crumbly.
• In a separate bowl, beat together egg, vanilla and almond extract.
• Drizzle egg mixture over crumbly flour mixture and mix until egg mixture is just incorporated and the mixture is still crumbly.
• Press mixture evenly over the bottom of an 11" x 1 1/2" spring form pan.
• Bake in preheated 350 F oven for 8 to 10 minutes or until surface is no longer shiny.
• Remove from oven and let cool.
• Spoon 3 cups of blueberries evenly over baked base.
• Sprinkle remainder of 1/4 cup of sugar over the blueberries.
• FILLING: In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup of sugar, eggs and lemon juice and mix until smooth.
• Pour cream cheese mixture over blueberries.
• Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch.
• Remove cake form oven and immediately run a knife around inside of rim to loosen cake.
• Let cool.
• Cover and refrigerate for at least 8 hours.
• SAUCE: Puree' 1 cup of blueberries in a blender.
• In a small saucepan, combine blueberry puree' and sugar and cook over medium-high heat just long enough to dissolve sugar, about 3 to 4 minutes.
• Add lemon juice, mix well and let cool.
• TO SERVE: Remove sides from spring form pan.
• Cut cheesecake into wedge slices.
• Pour some blueberry sauce on each serving plate.
• Place a piece of cheesecake in pool of sauce, then spoon more sauce over cheesecake.
• If using frozen blueberries, make sure they are thawed, drained and patted dry with paper toweling.

UNCLE BILL'S BLUEBERRY FILLING FOR PEROGIES

Steps:

• If you are using frozen berries, thaw first before using.
• In a bowl, mix together sugar and tapioca starch, mix well.
• Place blueberries in a large bowl and pour sugar/tapicoa mixture over and mix well to coat.
• Now add lemon juice and mix well.
• In a smaller mixing bowl, mix together 1/2 cup granulated sugar and 1/4 cup tapioca starch.
• Prepare dough rounds to use in your Mini Form.
• Place dough over Mini Form.
• Sprinkle 1/4 teaspoon of sugar/tapioca starch mixture over the middle of the dough in the Mini Form.
• Now add 1 tablespoon of blueberries and close Mini Form, remove excess dough.
• Continue with the remainder of the blueberry mixture.

EASY BLUEBERRY CREAM CHEESECAKE

Steps:

• In large bowl, combine cream cheese, sugar, lemon and vanilla extracts. Mix well.
• In a medium bowl, whip cream until stiff peaks form.
• Fold 3/4 of the whipped cream into cream cheese mixture.
• Spread into crust.
• Dot with blueberry pie filling, and smooth with spatula to cover.
• Chill in refrigerator at least 2 hours.
• Garnish with remaining cream.

UNCLE BILL'S CHRISTMAS FRUITCAKE WITH BRANDY

Steps:

• Remove pineapple rings from syrup.
• DO NOT USE SYRUP IN CAKE.
• Cut both red and green pineapple rings into chunks (about 6 chunks of each ring.) In a large mixing bowl, add red and green pineapple chunks, pecans, almonds, red and green maraschino cherries, mixed peel and raisins and mix well.
• Add the entire bottle of Brandy and mix well.
• Cover the bowl tightly with food film wrap and let stand overnight.
• During this marinate, mix at least two times.
• THE NEXT DAY.
• Preheat oven to 275 degrees F.
• Sift 3/4 cup of flour over marinated fruit and mix well to coat.
• Now sift an additional 1/2 cup flour over fruit and mix well again.
• In a mixing bowl cream butter; set aside.
• In a separate mixing bowl, beat eggs with 2 tablespoons of milk.
• Add baking soda and almond extract to the beaten eggs and mix well.
• Add remainder of 1 1/2 cups of flour over the fruit and mix well.
• Add creamed butter and egg mixture over fruit and mix well.
• Add granulated sugar, brown sugar, mace and cinnamon and mix very well.
• Prepare 3 bread pans (4" x 8" x 3" deep) with parchment paper (or brown paper.) Pour cake mixture equally into each pan to about 3/4" below top of pan.
• The cakes should be between 2" and 2 1/2" in thickness.
• Bake in preheated 275 F oven for 4 to 5 hours on the middle rack.
• If top of cake starts to brown too much, cover with aluminum foil and continue baking.
• Test cake for doneness with a wooden testing stick.
• If stick comes out dry, the cakes are done.
• Remove cakes from oven and let cool in pans.
• When cooled, remove from pans and place on metal racks for about 3 hours.
• Remove the brown paper carefully and discard.
• Baste the tops of each cake with Apricot Brandy or if desired with 151 Overproof Rum.
• Wrap each cake in about 4 thicknesses of cheese cloth.
• Now wrap each cake with 2 layers of heavy duty aluminum foil.
• Store the cakes in a cool place for at least 1 month before using (this is when they are best.) A few days before serving, unwrap the top of the foil and baste the cake through the cheesecloth with brandy or rum.
• Re-wrap and let sit for a few days.
• This cake freezes very well.

BLUEBERRY CHEESECAKE ICE CREAM

Steps:

• Combine 1/2 cup sugar and cornstarch in a small saucepan; gradually stir in water until smooth. Stir in blueberries and lemon juice; bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate until chilled, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in butter. Pat into ungreased 10x15-inch baking pan.
• Bake crust in preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble crust.
• Whisk 1 1/2 cups sugar, pudding mix, whipping cream, milk, and vanilla extract in a large bowl. Fill ice cream freezer cylinder two-thirds full. Freeze according to manufacturer's directions; refrigerate remaining mixture until ready to freeze. Whisk remaining mixture before placing in cylinder to get rid of lumps.
• Layer ice cream, graham cracker mixture, and blueberry sauce three times in a large bowl; swirl to combine. Freeze until ready to serve.