Blueberry Ripple Cheese Cake I Made It

Blueberry Ripple Cheese Cake

pointsevenout 9 years ago
Recipe by Midgelet: Blueberry Ripple Cheese Cake/saved
Made this for a pot luck in two days. I am confident it will be very good. Tasted all the components going together but not final product. Just couldn't force myself to cut it before hand.
Made the crust out of 2 sleeves of Ritz crackers with a couple of Tbsp of sugar and 1/3c butter. Quite a thick crust. Probably could have used only one sleeve of Ritz with excellent results. Crust and cake fit into the spring form pan up to the top and did not run over when baked.
Homemade French Cream Creme Fraiche was used, which is French sour cream.
Made Labneh which is cream cheese made from yogurt.
FYI: A gallon of milk makes 2lb 5oz of cream cheese (quite a savings over buying cream cheese from the store). And yields 9c of whey which is excellent over dry breakfast cereal.
All directions were spot on.
Technique Tip: Line the bottom of the spring form pan with foil so the sides clamp onto the foil and make a tighter seal. Fold the extra under the bottom.
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frankieanne 9 years ago said:

Well, it certainly came out beautifully, pso! I've never thought of using Ritz crackers for a crust. I guess they are nice and buttery. Sooooo, how does it taste? :)

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NPMarie 9 years ago said:

Wow Points, what a beautiful cheesecake! Let us know how it tastes!

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pointsevenout 9 years ago said:

Two days and counting. I'll be back!
If I remember I'll get a side view so you can see the crust.
My berries came out squattier than the authors. Just bought another pint of berries to go on top. That should make the cake extra delicious.

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chuckieb 9 years ago said:

Lucky people at the pot luck!

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pointsevenout 9 years ago said:

Most other recipes on the 'net only simmer half the berries with the other additives. Then when the berries pop and the liquid is thickened, add the other half the blueberries and stir to coat. This gives whole nice looking berries.
Believe that's what I'll do with the extra berries I bought. Will make for a better presentation.

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pointsevenout 9 years ago said:

Added a pic of thicker topping and crust.

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Good4U 9 years ago said:

Absolutely Beautiful! Picture perfect! I would be almost afraid to cut into it. I bet it will be delicious.

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frankieanne 9 years ago said:

Gorgeous, pso. Where is that potluck? :-)

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pointsevenout 9 years ago said:

It's at mothers senior center. Just got back. I'm walleyed. Only half of it is gone. You'll have to come over to my place for a piece. :-)
Going to have to stop eating for 3 days to bring my blood-sugar back down.
Maybe I can get a pic of the cake cut after a couple four hours rest and my eyes quit bulging.

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pointsevenout 9 years ago said:

I let the cake come up to room temp before cutting. The texture is softer than store bought cream cheese but still holds form well. I'll try a piece once chilled again to see any texture or flavor change. Room temp, it has more of a sweet edge than store bought cream cheese.

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pointsevenout 9 years ago said:

Added a pic of the cut cake on the recipe page. Looks like the crust compressed a little. I'm assuming it's from leakage of whey from the fresh cream cheese into the Ritz cracker crust.

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frankieanne 9 years ago said:

That looks so good. I'll be right over. :-)

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chuckieb 9 years ago said:

Oh my goodness....ME TOO!

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frankieanne 9 years ago said:

So, how was this at the final tasting and at the potluck?

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pointsevenout 9 years ago said:

Nobody said anything to me about the cheesecake. Assume they were too busy stuffing their faces. Took half of it home and it didn't last 24hrs. Has a little sweeter taste than traditional cheesecake. Probably from the homemade cream cheese which had a little sugar in it.

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