Cheesecake with Wild Blueberries

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Crust Ingredients

1 ½ cups (375 ml) crushed graham crackers

1/3 cup (75 ml) toasted walnuts

1/3 cup (75 ml) sugar

6 tablespoons (90 ml) margarine or butter, melted

Filling Ingredients

3 pkg (8 ounce) reduced-fat cream cheese (not fat-free)

1 ¼ cup (312.5 ml) sugar

1 pkg gelatin

1 teaspoon (5 ml) vanilla

zest and juice of one orange

Topping Ingredients

2 cups (500 ml) wild blueberries

¼ cup (50 ml) sugar

1 tablespoon (15 ml) cornstarch

2 teaspoons (10 ml) lemon juice

Pinch of cinnamon


Finely chop walnuts.  Mix walnuts, 1/3 cup of sugar, graham cracker crumbs and butter. Cover bottom of spring form pan with parchment paper. Press mixture into bottom of pan, and chill in refrigerator about an hour. Mix cream cheese, 1 ¼ cups of sugar and vanilla.  Add grated orange zest.  Squeeze orange and if necessary add enough water to make ½ cup.  Sprinkle gelatin over juice mixture in small sauce pan.  Let stand 1 minute.  Stir on low heat until completely dissolved, about 3 minutes.  Cool slightly.  Gently mix thoroughly with cream cheese mixture.

In a 1-quart saucepan, combine ¼ cup of sugar, cornstarch and cinnamon. Add Wild Blueberries and sprinkle with lemon juice.  Cook and gently stir over medium heat until mixture comes to a boil. Cook and stir 2 additional minutes. Remove from heat, cool.  Spread over cheesecake. Refrigerate Cheesecake for 2-3 hours. Serves 8.


Calorie: 417 calories

Fat: 22 g fat

Sodium; 387 mg sodium

Carbohydrates: 49 gr

Fiber: 2 gr

Protein: 8 gr

Wild Blue is Good for You!