I love to bake and make all kinds of things, but I have never ever made a cheesecake. I don’t know why. I’ve just never done it. So…I wanted to cross that off the ol’ bucket list.
Since I didn’t have a cheesecake springform pan, I looked up and down Pinterest and realized people make cheesecakes in other things like glass pans and then just cut it into squares. So, that’s what I did.
Years ago Weight Watchers had this recipe, like in the 70s, before I was even born. It was a fruit cheese danish, but it was low calorie and made with a piece of bread with cottage cheese and fruit such as blueberries or strawberries with a sprinkling of cinnamon and saccharin.
My mom used to make these for me when I was a kid. Even to this day, I love those things. They are just absolutely delicious. One of these days when I make one, I’ll remember to snap some pictures and share.
I love the taste of blueberries and cottage cheese, so I thought I’d try my hand at a blueberry cheesecake. Cream cheese has a similar tangy taste to cottage cheese, so I knew I’d love the taste. My poor teenager, Miss Em, hates blueberries, so she was not thrilled this was a treat I made.
I found this lovely recipe on Pinterest that used a cookie recipe as the crust instead of a regular graham cracker crust. I adapted it to fit the ingredients I had on hand. (I cannot find the pin…argh. I will update with a link as soon as I do.)
I really didn’t care for the crust. It out about 1/2 inch thick, which I did not like. It tasted wonderful, but was just too thick for my liking. If I use that crust again, I’ll probably cut the ingredients in half.
Other than the crust issue, the cheesecake came out absolutely AMAZING!! The blueberries popped inside the cheesecake while baking which made it all the more delicious. I will definitely be making this cheesecake again.
- 1/2 stick butter, softened
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tsp. vanilla extract
- 3/4 cup flour
- 1/4 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup oats
- 16 ounces cream cheese, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp whipping cream
- 1/2 pint of fresh blueberries, washed
- 1/2 pint of fresh blueberries
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- Preheat oven to 325 degrees.
- Spray 8 x 8 pan with olive oil and line with parchment.
- Spray with olive oil again
- Cream butter and sugars until fluffy. Add the egg and vanilla.
- Then, mix in flour, cinnamon, salt, and baking soda.
- Last, mix in the oats.
- Press dough evenly into pan. If it feels too thick, take out some of the dough.
- Bake at 325 degrees for 18-20 minutes rotating once halfway through.
- Allow to cool completely before adding cheesecake filling.
- Mix the cream cheese and sugars with electric mixer until very smooth.
- Next, add the eggs and vanilla until just combined.
- Fold in the whipping cream.
- Then, fold in the blueberries.
- Pour cheesecake batter onto the completely cooled cookie crust.
- Bake at 325 degrees for 40-50 minutes until set. If it's too jiggly, it's not done.
- Cool it overnight in the fridge before adding compote.
- Preheat a skillet to medium high heat.
- Add the blueberries and sugar. Mix the berries to coat them with the sugar.
- Add the vanilla and stir.
- Next, let the blueberries cook for about 6-8 minutes. Some of the blueberries will pop.
- Continue cooking as the juices thicken.
- Once it boils, turn to low and let it simmer for an additional 3-4 minutes until it thickens to a syrup.
- Remove from heat, let cool slightly.
- Cut cheesecake into squares and add a spoonful to each bar.