July is National Blueberry Day and today (July 30) is National Cheesecake Day so I thought, hey, let’s surprise the hubby with his favorite dessert. I’m not a cheesecake fan but he loves nothing better than a rich slice of New York-style cheesecake. Add some fresh blueberries and he’s in heaven.
I remember picking blueberries when I was growing up – my family would go and pick for hours. My mom would then ‘put up’ dozens of pints so we had the fruit over the winter. Where I live now, there’s no blueberry patches but I sure relish those fond memories.
Cheesecake can be a touchy dessert to make – and while the Instant Pot definitely makes the cooking time shorter and is a bit more forgiving, make sure you follow the directions carefully. The biggest advice I can give you is to make sure your cream cheese is room temperature before you begin or you’ll risk having lumpy cake! Some recipes call for sour cream, but I substituted Greek yogurt, since it’s a healthier substitute that tastes practically the same. For me, lemon just compliments blueberries so well, so I added lemon extract, but you can double the vanilla extract and eliminate the lemon if desired, or use almond extract for something different.
Blueberry Pie Filling
3 pints fresh or frozen blueberries
⅛ cup Pyure baking mix
1 ½ TB cornstarch
1 tsp ground cinnamon (optional)
1/4 cup water
2 TB cold butter, cut into pieces
1 pint fresh blueberries
Place the 3 pints of blueberries in a medium pan with Pyure, cornstarch, water and cinnamon. Cook over medium-low heat until Pyure is dissolved and pie filling starts to thicken, about 10-15 minutes. Remove from heat, add butter and remaining blueberries, stirring gently until just combined. Cool before topping cheesecake
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