Blueberry Buckle Cheesecake

Blueberry Buckle Cheesecake

The other day, Philip sent me a photo of a Blueberry Buckle.  As soon as I saw the picture, I knew that Philip thought the white cake portion was cheesecake.

He then started to talk about his ideal dessert, a cheesecake base, blueberries and a crumbly buckle top.

I set forth on my task today and created a winner. Enjoy!

Special Blueberry Treatment: (You can do this a day or two ahead.)

1.5 pints blueberries

¼ cup sugar

2 tbls water

Add all to saucepan and cook over medium-low heat until bubbly, but blueberries are mostly intact.  Chill.  ** depending on the juiciness of your berries, you will probably have more liquid than you need.  If it is really soupy, drain the blueberries and use the syrup to top ice cream or add to seltzer water for a yummy blueberry soda!  If in doubt, drain, we don’t want a soupy cheesecake!  You can even reduce the liquid into a syrup to top your cheesecake!!

Crust:

2 cups graham or cookie crumbs

1 cup sugar (I like 1/2 white & 1/2 brown)

1 cup melted butter

Pinch Salt

Combine melted butter, sugar, salt and crumbs until well mixed.  Press into bottom and up sides of springform pan.  Chill.

Cheesecake Filling:

3 8oz Cream Cheese, room temp

¾ cup sugar

¼ tsp salt

¼ cup sour cream

1 tbls flour

2 large eggs

2 large egg yolks          

1 tsp lemon zest, finely grated

¼ tsp vanilla

Combine cream cheese, sugar, salt and flour until smooth.  Add eggs one at a time, but do not over mix.  Stir in zest and vanilla.  Add into prepared crust.  Top with blueberries and gently swirl blueberries into cheese mixture, making sure it gets to the edges.

Crumble Top:

1 cup flour

½ cup rolled oats

½ cup brown sugar

Pinch Salt

1 tsp cold cream or milk

1 stick butter, cold and cubed

Combine flour, oats, salt and sugar.  Cut in butter until crumbly.  Stir in cream or milk.  Crumble over top of cheese mixture. 

Bake at 350 for 55 – 65 minutes until.  Open oven door and cool for 2 hours.  Chill in fridge for several hours, but let it sit out an hour before serving for best flavor.  Cut with a serrated knife.  Wipe knife between cuts.