blueberry sauce – A cook named Rebecca

decadent blueberry cheesecake.

These spring form pans are a must for a cheesecake. You can make this in a 9 inch or a 10 inch. https://amzn.to/3fOG0w0 is a link of a set of 3. I use the small one a lot since there’s just 2 of us.

Blueberry Cheesecake

Before I give you this recipe, here’s another recipe using summer fruits! It’s delicious! https://the2spoons.com/the-best-spicy-summer-fruit-salad/

Spicy Summer Fruit Salad

Here’s the recipe!! Enjoy!

Blueberry cheesecake

Print Recipe

Servings: 12 Servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

2 Cups Crushed graham crackers
1/2 Cup Unsalted butter melted
1/2 Cup Plus 2 tbsp light brown sugar, divided
2 8 oz Packages cream cheese, softened
4 Large Eggs, separated
3/4 Cup Plus 3 tbsp granulated sugar, divided
1 1/2 Tsp Vanilla extract, divided
2 Cups Sour cream
2 Cups Fresh blueberries

Method

Preheat oven to 375°F. Stir together crushed graham crackers, butter, and 1/2 cup brown sugar in a bowl. Press mixture into bottom of a 10-inch springform pan; wrap bottom of pan in aluminum foil, or place on a rimmed baking sheet. Bake in preheated oven until golden brown, about 8 minutes. Let cool 10 minutes. (Leave oven temperature at 375°F.)
Meanwhile, beat cream cheese, egg yolks, 3/4 cup granulated sugar, and 1 teaspoon vanilla in a medium bowl with an electric mixer on medium-high speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Using clean beaters, beat egg whites in a separate medium bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Fold egg whites into cream cheese mixture in 3 additions. Pour mixture into prepared crust, and smooth top.
Bake cheesecake at 375°F until filling is puffed and top begins to dry out, 22 to 25 minutes. Let cool on a wire rack 1 hour.
Whisk together sour cream, remaining 2 teaspoons brown sugar, and remaining 1/2 teaspoon vanilla in a bowl. Gently spoon onto cheesecake; smooth using an offset spatula.
Bake cheesecake at 375°F until center is set (center will wobble slightly), 18 to 22 minutes. Let cool on a wire rack 1 hour. Place in refrigerator until chilled, at least 6 hours or up to 8 hours or overnight.
Meanwhile, stir together blueberries and remaining 3 tablespoons granulated sugar in a small saucepan; cook over medium-high, stirring often, until blueberries start to release juices and sugar dissolves, about 4 minutes. Remove from heat; let cool.
Run a knife around edges of cheesecake in pan. Remove springform ring from cheesecake, and transfer to a serving platter. Spoon blueberry sauce over cheesecake just before serving.

Jump to Recipe

Our friend Marvin Quillen made us this Santa Fe Railroad French Toast a couple of weeks ago and it is delicious. Unlike the usual French toast we make, this French toast is finished in the oven which allows it to puff up! Yes it gets puffy and the inside becomes custardy, just like bread pudding. Yum, it really is delicious. Thank you Marvin for sharing and now here’s a recipe for you to refer to if you like in the future! Oh, don’t forget to make the easy blueberry sauce.

Just look at the lusciousness! After I plated the French toast, I sprinkled with powdered sugar, topped with some blueberry sauce, then finished with maple syrup and homemade whipped cream. Weekend breakfast or holiday breakfast just go better! You have to try this.

Delicious Santa Fe Railroad French Toast

You do want to use Maple Syrup if you can. It is a little more expensive, but well worth the money spent. Here’s a link for 365 Whole Foods Organic Grade A Maple Syrup that you can buy from Amazon or Whole Foods https://amzn.to/377qeYH. All of our local grocery stores will have a good Maple Syrup.

Any of my Buttermilk Pancake recipes need this Maple Syrup so be sure and try those too! https://the2spoons.com/best-ever-buttermilk-pancakes-with-blueberry-compote-and-whipped-cream/.

Delicious Santa Fe Railroad French Toast

Here’s the yummy recipe!

Santa Fe Railraod French Toasst

Print Recipe

Servings: 4 servings

Course: Breakfast, brunch, dinner, Main Course

Cuisine: American

Ingredients Method

Ingredients

Blueberry Sauce

1 1/2 pints fresh blueberries, rinsed
1 cup sugar
1 tsp vanilla
1 tbsp fresh lemon juice

For the French Toasst

6 slices French bread, or challah bread, or other sturdy bread that has been sliced into 3/4 to 1 inch thickness
1 cup heavy cream
4 large eggs beaten
splash of vanilla
1/4 tsp salt
butter for frying

Method

Blueberry Sauce

Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
Serve hot or allow to come to room temperature, cover and refrigerate.
Preheat oven to 400 degrees. Position rack in middle of the oven. Arrange bread in a single layer in a baking dish. Whisk together cream, eggs, vanilla, salt. Pour over the bread and soak, turning occasionally until most of the liquid is absorbed but the bread is not falling apart. I think I ended up soaking about 30 minutes, but it may not take that long depending on the bread you may be using.
Heat an iron skillet to high heat, but not smoking hot. Add 2 tablespoons butter at a time and add about 2 pieces of the soaked bread at a time until golden brown and crisp. Add more butter, and fry the remaining bread. If all the bread will not fit into the skillet, place on a sheet pan. Place the sheet pan in the oven and bake until puffed.
Remove from the heat and dust with confectioner's sugar, maple syrup, blueberry sauce if you are using, and whipped cream if you are using! Enjoy!