from Welcome to My Kitchen
Blueberries are abundant in Nova Scotia and you’ll want to impress your family and friends with this recipe.
Ingredients
Crust:
21 “digestive” cookies, crushed to fine crumbs
1 tsp sugar
¼ tsp cinnamon
½ cup melted butter
Filling:
8 oz (226 g) cream cheese
½ cup sugar
2 eggs
1 tsp vanilla
Berry layer:
3 cups frozen or fresh blueberries
½ cup water
1 Tbsp lemon juice
4 tsp cornstarch
½ cup cold water
3 Tbsp sugar
3 cookies, crushed
Topping:
1 cup whipped cream
2 Tbsp sugar
1 tsp vanilla
Directions
Crust: Mix together crust ingredients and pat into a 9×12-inch pan. Bake for 12 minutes at 350F. Cool.
Filling: Combine filling ingredients and spread over crust. Bake 20 minutes.
Berry filling: Combine berries, water, sugar and lemon juice in saucepan. Bring to a boil. Dissolve cornstarch in cold water, add and cook until thickened. Pour over baked layer. Cool.
Topping: Whip cream, sugar and vanilla. Spread over blueberry layer. Garnish with crumbs. If making ahead, do not put crumbs on until serving time.
Nada’s Tips & Tricks: Digestive cookies are the baby cookies we all gave our little ones as they started to teeth. Graham cracker crumbs work nicely too. Substitute the blueberries for whatever fruit is in season for a different flavoured dessert throughout the summer. Add pistachio or other flavouring to the cream cheese. Insert some fruit syrup to the whipped topping for an extra punch of flavour. Add a handful of fresh berries on top instead of the crumbs for a variation.
Content and images used with permission by MacIntyre Purcell Publishing. https://www.macintyrepurcell.com/product/welcome-to-my-kitchen/