Blueberry Breakfast Cheesecake. A recipe rewind, because some things are too good to miss! - Our Sunday Cafe
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Blueberry Breakfast Cheesecake. A recipe rewind, because some things are too good to miss!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........


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

Enjoy!

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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

    ReplyDelete

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