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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Looks and tastes like an upside-down blueberry cheesecake. When you are spooning the creamy topping over the fruit, make sure all of the topping is in place before you start to smooth it out. Ingredients:
1 large store-bought graham cracker crust |
1 (16 ounce) bag individually frozen blueberries (not packed in syrup) |
1 1/2 tablespoons fresh lemon juice |
1/3 cup sugar |
2 tablespoons cornstarch |
1/2 teaspoon vanilla extract |
fresh blueberries (a handful, this is optional) |
1 (8 ounce) package cream cheese, softened (use full fat) |
1/3 cup powdered sugar, sifted |
2 tablespoons sugar |
1 teaspoon grated lemon zest |
1/2 cup sour cream (full fat) |
1/4 teaspoon vanilla extract |
fresh blueberries |
threads lemon zest |
Directions:
1. Prebake store-bought crust per package directions and let cool.
2. In a saucepan, combine the blueberries and lemon juice; cover and cook over med to low heat until the blueberries are almost simmering in their own liquid.
3. Mix the sugar and cornstarch together; then stir the mixture into the blueberries.
4. Bring the blueberry mixture to a boil, stirring.
5. Once the fruit starts to boil, lower the heat a little and cook, stirring nonstop, for 1 1/2 minutes.
6. Remove from the heat and stir in the vanilla.
7. Scrape the fruit mixture into a shallow bowl and let cool for 15 minutes.
8. Spoon the partially cooled pie filling into the cooled pie shell; smooth with a spoon.
9. If you are using fresh berries, scatter them over the fruit filling and press them into the cooked berries; refrigerate 30-60 minutes.
10. Meanwhile, make the topping—with an electric mixer, beat the cream cheese, sugars, and lemon zest together until smooth.
11. Add in the sour cream and vanilla; blend briefly until smooth.
12. Spoon the filling over the chilled pie and smooth the top with a spoon.
13. Cover w/ loosely tented foil and refrigerate for 2 or more hours.
14. Right before serving, garnish with blueberries or lemon zest.
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