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Blueberry Breakfast Cheesecake, a festive foods rewind!

During the next few days, I will share some delicious recipes that are perfect for the upcoming holiday gatherings that may occur at your home with family and friends. I hope you enjoy them as much as we do!

This was originally posted April 25, 2010.


This is the first time I have made this with a food processor.  The entire recipe worked up very quickly and I believe with a better crust texture.  No excuses now, it will be fun to try different fruits in season, but there are always blueberries in the freezer!


Blueberry Breakfast Cheesecake
from the binder collection, adapted from (I believe) Sunset magazine.
425 degrees

2 c flour
1/2 c sugar
1 t salt
1/2 t cinnamon
1/2 c butter (cut the cube down the middle and then crosswise in 1/4 inch slices)
2 eggs
1 t vanilla

1 16oz container cottage cheese
1/2 c sugar
1 T flour

2 c blueberries
1/4 c sugar
1/2 t cinnamon

Combine dry ingredients in a food processor and pulse until crumbs. In a large bowl beat the 2 eggs with the vanilla, stir in crumbs, continue to stir until mixture is large clumps. Dump into the bottom of a 9X13 pan and using your hands, pat evenly over the bottom.











Add the cottage cheese, sugar and flour to the processor bowl (no need to wash), process until smooth. Pour over the crumb base.


Sprinkle with the blueberries, combine the last of the sugar and cinnamon and sprinkle over the top.

Bake 30 minutes
Serves 12 - 15

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

1 comment

  1. This sounds wonderful. I really perked up with the cottage cheese--I love that stuff. I must try this, thank you so much. --Rocquie

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