What’s better than a lemony cheesecake, swirling with velvety rivers of luxurious blueberry filling? Well, nothing, except maybe two of them!
I must confess— I posted this photo of this cheesecake pie on my Facebook page, with no recipe trail to follow. Two days later, I happened to run into a lady I know and the first thing she said was, “Where is the recipe? I looked everywhere, and I can’t find it!”. I was totally lost, since this was at an event that has nothing whatsoever to do with cheesecake, or even eating! After my feeble brain caught up to hers, we had a good laugh….and I decided I’d better put it up. There could be another unfortunate soul, wandering helplessly…..goodness, for who know how long, never to find their way to the scrumptious river of blueberry goodness merrily wandering through its lemony landscape. And, THAT I just cannot live with on my conscience!
Just look at the crazy, wicked goodness of the thing! Mercy! A whirlpool of blueberry filling and lemony cheesecake! See it?
Watch out for whirlpools, I was always told, they’ll suck you in…and down, down, down you’ll go, into the murky, dark depths of some black hole in the bottom of the river. You can’t get away! Help! It’s happening already!
It’s okay, this dark hole contains blueberries. And anything blueberry is to die for anyway, right?
Okay, tear your eyes from that photo and listen up now. Another fabulous angle of this recipe is how EASY it is! Yes, it’s not one of those snooty, nose-in-the-air things that use special pans and ingredients and take hours to create. Oh, no! This is for the realists out there, who just want a rippin’ good dessert to set on their table, but also have a life to live during daylight hours, okay?
And, for those of you gasping now—just for the record, let’s be clear: I have nothing against the beautiful masterpiece cheesecakes, at all, but have you ever observed that the fancy ones are gobbled up at the exact same astonishing speed at which the 1-2-3 ones are? And that, folks, is precisely my point!
So let’s get to it…your family, guests, friends, enemies…whoever. They’ll all love it…and you. This time, when you carelessly drawl, with that flip of your hand, “Oh, I just whipped this together”, you can actually be telling the whole truth!
- 3- 8 oz. pkgs cream cheese, softened
- 1 cup sugar
- 1/3 cup lemon juice
- 2 teaspoons vanilla extract
- 1-2 teaspoons lemon extract
- 4 eggs
- 2 graham cracker crusts
- 1 can (21 ounces) blueberry pie filling
- In a large mixing bowl beat cream cheese, sugar, lemon juice and extracts until smooth. Add eggs, one at a time, blending well after each one but only until egg is completely incorporated. DO NOT OVER-MIX!
- Pour into crusts.
- Drop spoonfuls of pie filling onto the cream cheese mixture; cut through with knife to swirl. (You may not use the whole can.)
- Bake at 325 degrees for 35-45 minutes or until center is set.
- Cool on a wire rack for 1 hour. Refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes before serving.
- This makes two pies, so you can have one to share....or not.
- It will serve 20-24, depending on how large you cut the pieces.
Here’s what the plops of filling will look like—yummy, yes, but still need swirling to reach the pinnacle of perfection.
Here they are after my gleeful episode of blueberry swirling! See how the inner artist came out in me?
This is also the moment to steal a few swipes of rubber scraper licking! Ha! Ha! Why do you think the recipe says that you don’t NEED to use the whole can of filling in the pie? Duh!
Has the “Jamberry” book taken over your head yet? “One berry, two berry, pick me a blueberry…” If you don’t know about this most incredible book that every living child will instantly be in love with, please, while these pies are baking, check out “Jamberry“. Do the kids in your life, or your very own inner child, a favor and get this book, people! My three boys wore the thing out and just couldn’t get enough of it…the taped-up cover and dog-eared corners are a testament to that! Oh…and I kind of liked it too…heh, heh….still do, to be honest…
Okay, back to the cheesecake! Here it is, just out of the oven…no, no! Do not eat it yet! Follow directions, please!
I’m very truly sorry now, folks….I have no pictures of a slice on a plate, or of the innards of this lovely thing. These particular cheesecakes were donated to a benefit auction–perhaps their happy new owner took some. But we will never know, will we?
In that case, I guess we’ll just have to settle for one final Blueberry River scene–
Now, go! Dive in! Don’t let those deadly blueberry whirlpools hold you back!
Trust me, they’re worth drowning in…