Blueberry Cheesecake As Made By Pei Pei Chei Ow
Kokhum's Blueberry Cheesecake is inspired by Nokhom (my grandmother) Bernadette, who used to make this cheesecake. It represents contemporary Indigenous cuisine, its history, and politics. Fresh, lucious, foraged berries are combined with ingredients that are well-known to folks and communities that face food insecurity and are often considered "low-brow". This dish represents a story of resilience, creativity, and love for family. Kokhum means "your grandmother" and Nokhom is "my grandmother" in Omushkegowin (Swampy Cree).
Community Member
August 06, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Total Time
2 hr 30 min
2 hr 30 min
Prep Time
35 minutes
35 min
Cook Time
35 minutes
35 min
Total Time
2 hr 30 min
2 hr 30 min
Prep Time
35 minutes
35 min
Cook Time
35 minutes
35 min
Ingredients
for 8 servings
- 1 lb cream cheese (500 g), room temperature
- ¾ cup sugar (150 g), divided, plus 1 tablespoon
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 4 cups frozen blueberry (600 g), or fresh
- 4 cups whipped cream (1 L)
- ⅓ cup unsalted butter (75 g), melted
- 2 cups graham cracker (250 g)
- dried rose petal, for garnish
Nutrition Info
- Calories 544
- Fat 35g
- Carbs 52g
- Fiber 3g
- Sugar 31g
- Protein 6g
Estimated values based on one serving size.
Preparation
- Make the filling: Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Whip on medium speed for about 2 minutes, until light and fluffy. Add ¾ cup sugar, the lemon juice, and vanilla and whip until combined and smooth, about 1 minute. Set aside.
- Make the blueberry topping: Add the blueberries to a medium pot over medium heat. Cook for 12–15 minutes, stirring occasionally to prevent burning, until the berries break down and thicken. As the berries begin to release their liquid, gently crush with a spoon. Once running the spoon down the center of the pan leaves a line, remove the pot from the heat, transfer the jam to a medium bowl, and cover. Refrigerate for at least 30 minutes, or until ready to use.
- Fold the whipped cream into the cream cheese mixture with a rubber spatula until just combined.
- Make the crust: In a large bowl, combine the melted butter, graham cracker crumbs, and remaining tablespoon of sugar. Stir until the mixture resembles coarse, wet sand.
- Press the graham cracker mixture evenly against the bottom of a loaf pan or individual ring molds. The crust should be about ½ inch thick. Transfer to the refrigerator to set for 20 minutes.
- Spread the filling evenly over the crust, smoothing the top. Spoon the cooled blueberry jam over the filling. Transfer the cheesecake to the refrigerator to set for at least 30 minutes.
- Garnish the cheesecake with rose petals, then slice and serve.
- Enjoy!
Ingredients
for 8 servings
- 1 lb cream cheese (500 g), room temperature
- ¾ cup sugar (150 g), divided, plus 1 tablespoon
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 4 cups frozen blueberry (600 g), or fresh
- 4 cups whipped cream (1 L)
- ⅓ cup unsalted butter (75 g), melted
- 2 cups graham cracker (250 g)
- dried rose petal, for garnish
Nutrition Info
- Calories 544
- Fat 35g
- Carbs 52g
- Fiber 3g
- Sugar 31g
- Protein 6g
Estimated values based on one serving size.
Preparation
- Make the filling: Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Whip on medium speed for about 2 minutes, until light and fluffy. Add ¾ cup sugar, the lemon juice, and vanilla and whip until combined and smooth, about 1 minute. Set aside.
- Make the blueberry topping: Add the blueberries to a medium pot over medium heat. Cook for 12–15 minutes, stirring occasionally to prevent burning, until the berries break down and thicken. As the berries begin to release their liquid, gently crush with a spoon. Once running the spoon down the center of the pan leaves a line, remove the pot from the heat, transfer the jam to a medium bowl, and cover. Refrigerate for at least 30 minutes, or until ready to use.
- Fold the whipped cream into the cream cheese mixture with a rubber spatula until just combined.
- Make the crust: In a large bowl, combine the melted butter, graham cracker crumbs, and remaining tablespoon of sugar. Stir until the mixture resembles coarse, wet sand.
- Press the graham cracker mixture evenly against the bottom of a loaf pan or individual ring molds. The crust should be about ½ inch thick. Transfer to the refrigerator to set for 20 minutes.
- Spread the filling evenly over the crust, smoothing the top. Spoon the cooled blueberry jam over the filling. Transfer the cheesecake to the refrigerator to set for at least 30 minutes.
- Garnish the cheesecake with rose petals, then slice and serve.
- Enjoy!
Submit a recipe to Tasty
Have a recipe of your own to share?Submit your recipe here.
Submit your recipe here.