May 26 National Blueberry Cheesecake Day #BlueberryCheesecakeDay Charlie is graduating this week and I was going to order a Cake but David and his Dad love Cheesecake. I was thinking for one of Charlies last Homeschool Home Economics Cooking Class Charlie could prepare Blueberry Cheesecake for them. David’s dad loves Cheesecake and Blueberries and this would be the perfect surprise for them Would you like to make a Blueberry Cheesecake with us for your family?
National Blueberry Cheesecake Day is celebrated every year on May 26th. National Blueberry Cheesecake Day is a day dedicated to the Blueberry Cheesecake, which is one of the most popular desserts in the U.S. Although originating in ancient Greece, Cheesecakes have today spread to the far corners of the world and each region has its own varieties of Cheesecakes. One such very popular variety is the Blueberry Cheesecake.
Cheesecake is a rich dessert Cake made with Cream and soft Cheese on a Graham Cracker, Cookie, or Pastry Crust. Often, Cheesecake is topped with a Fruit Compote or Puree. Now, I have a question for you I know were celebrating National Blueberry Cheesecake Day but if you like Cheesecake what is your favorite flavor and why?
Every year on May 26th, people all around the U.S. celebrate National Blueberry Cheesecake Day. Legend has it that Blueberry Cheesecakes were fed to the athletes at the Olympic Games in Greece. Blueberry Cheesecake is a historical dessert that has been carried on through Centuries without losing popularity.
While Cheesecakes can be traced back to ancient Greece, the Cheesecakes that people eat now are a more recent innovation. People have come up with different kinds of interesting flavors for Cheesecakes but May 26th is the celebration of the classic Blueberry Cheesecake which if you haven’t had the opportunity to try out Blueberry Cheesecake today is the day to try it and to share a slice with your friends and family.
As Cheesecakes spread to different Countries, more ingredients were added and different varieties began popping up. While in America, Cream Cheese is the primary ingredient for Cheesecakes, Italians prefer to use Ricotta. On the other hand, Germany and Poland use Quark, a special kind of Curd Cheese. As Cheesecakes became localized with time, bakers thought of newer innovations for Cheesecakes. One of the most popular innovations was the addition of Fruit to Cheesecakes and perhaps the best of them all was the sweet and enticing Blueberries!
Did you know Blueberry Cheesecakes, too, come in a number of varieties. Some of the most unique Blueberry Cheesecakes include Blueberry Mint Cheesecakes, Chocolate Blueberry Cheesecakes, and Kombucha Blueberry Cheesecakes! Now, that you’ve heard of these Cheesecakes is there a certain one you would want to try and why ?
NATIONAL BLUEBERRY CHEESECAKE DAY ACTIVITIES
- The easiest way to celebrate National Blueberry Cheesecake Day is by treating yourself to Blueberry Cheesecake.
- Treat your family and friends to a Blueberry Cheesecake feast.
FACTS ABOUT CHEESECAKES
- Cheesecakes, despite their name, are basically Tarts, and the word ‘Cake’ is applied to a broader food category than what Cheesecakes are today.
- Cheesecakes can be categorized into two types: baked and unbaked and, based on the region, each of these is available in different varieties.
- The world’s most expensive Cheesecake comes from Saks Fifth Avenue, a famous American luxury department store chain.
- Häagen-Dazs, the popular American Ice-cream brand, once made flavored postage stamps of their flavors including Strawberry Cheesecake, Macadamia Nut Brittle, and Cookies and Cream.
WHY PEOPLE LOVE NATIONAL BLUEBERRY CHEESECAKE DAY
- Food is always celebratory. Especially food that serves to make us realize how many wonderful flavors there are in this world that we can taste and relish.
- Cheese came into existence even before written language did. According to Ancient Polish Cheese strainers, Cheese dates back 7,500 years. And Egyptian murals that date back 4,000 years also show the art of Cheesemaking.
- The popularity of Cheesecake is widespread because different regions of the world have come up with their own versions of it. Italians like Ricotta Cheese, Greeks like Feta or ‘Mizithra,’ Germans like Cottage Cheese, and the Japanese prefer a combo of Egg White and Cornstarch
Recipe for Blueberry Cheesecake Day
Ingredients
FOR THE CRUST:
- Nonstick cooking spray
- 2 c. graham cracker crumbs
- 1/2 c. salted butter, melted
- 2 Tbsp. granulated sugar
FOR THE FILLING:
- 4 8-oz. packages cream cheese, at room temperature
- 1/2 c. sour cream
- 1 1/4 c. granulated sugar
- 2 Tbsp. all-purpose flour
- 1/2 tsp. salt
- 4 large eggs, room temperature
- 1 Tbsp. vanilla extract
- 1 Tbsp. lemon juice
- 2 tsp. lemon zest
- 1 c. blueberries
FOR THE TOPPING:
- 3 c. blueberries
- 1/4 c. granulated sugar
- 1 Tbsp. lemon juice
- Pinch of kosher salt
Directions
- For the crust: Preheat the oven to 325°. Wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan. Spray the inside of the pan lightly with nonstick cooking spray.
- Stir together the graham cracker crumbs, butter, and sugar IN a medium bowl. Press into the bottom and 1 inch up the sides of the springform pan. Bake until golden brown, 10 to 12 minutes. Cool completely on a wire rack, about 30 minutes.
- For the filling: Beat the cream cheese on medium speed in the bowl of an electric mixer fitted with a paddle attachment until no lumps remain, about 2 minutes. Add the sour cream, sugar, flour, and salt. Beat until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl.
- Add the eggs, one at a time, beating on low speed until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Stir in the vanilla, lemon juice, and zest. Fold in the blueberries.
- Pour the filling into the springform pan and place it in a large roasting pan. Place both pans into the oven and quickly pour hot water into the roasting pan, making sure not to splash the cheesecake, so that it comes about halfway up the foil-wrapped springform pan.
- Bake for 1 hour 20 minutes to 1 hour 30 minutes or until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken. Turn the oven off and crack the door. Leave the cheesecake in the oven for 15 minutes.
- Remove the cheesecake from the water bath and carefully remove the foil. Transfer it to a wire rack. Let the cheesecake continue cooling to room temperature, about 2 hours. Place in the refrigerator for at least 8 hours to chill completely.
- For the topping: Combine the blueberries, sugar, lemon juice, and salt in a medium saucepan over medium heat. Cook, stirring often, until some of the blueberries start to break down and the sauce is thickened, 12 to 15 minutes. Remove from the heat. Cool to room temperature, about 1 hour. Cover and refrigerate until ready to serve.
- To serve: Run a thin knife along the edge of the pan before removing the sides from the pan. Top the cheesecake with the blueberry mixture just before serving.
Tip: Substitute Nilla Wafer Crumbs or Ritz Cracker Crumbs for a twist on the classic Graham Cracker Crust!
Thank you,
Glenda, Charlie and David Cates
