Скачать или смотреть Sweet, Tart, and Creamy Blueberry Cream Cheese Pie

Creamy and refreshing blueberry cream cheese pie is a classic summer dessert! A crisp, buttery graham cracker crust serves as the perfect base for the no-bake filling.

Recipe: https://sugarspunrun.com/blueberry-cr...

Ingredients
For the crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon light brown sugar, firmly packed
7 Tablespoons salted butter, melted but not hot to the touch (100g)
For the blueberry topping
⅓ cup granulated sugar (65g)
1 teaspoon cornstarch
2 cups fresh blueberries, divided (300g)
2 Tablespoons lemon juice
½ Tablespoon salted butter
For the filling
1 cup heavy whipping cream (very cold) (236ml)
8 oz cream cheese, softened (226g)
⅔ cup powdered sugar (85g)
½ teaspoon vanilla extract

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Instructions
00:00 Introduction
Prepare the crust
00:15 Preheat oven to 350F (175C).
00:23 In a large mixing bowl, combine graham cracker crumbs and sugars and stir until combined.
01:00 Add melted butter and stir ingredients together until all crumbs are moistened.
01:45 Press graham cracker crumbs evenly and firmly into the side and bottom of a 9” (23cm) pie plate and transfer to center rack of 350F (175C) oven. Bake for 10-13 minutes, until edges of crust are turning slightly darker in color.
03:10 Prepare the blueberry topping
03:19 In a medium-sized saucepan, whisk together granulated sugar and cornstarch.
03:43 Add 1 cup (150g) blueberries and lemon juice and use a spatula to stir together until blueberries are coated with the sugar mixture.
04:15 Turn stovetop heat to medium-low and stir constantly until the blueberries release their juices and are softened. Continue to cook as the berries break down until the mixture is slightly thickened. Your spoon or spatula should leave trails in the mixture if you drag it across the bottom of the pan.
06:05 Remove blueberry mixture from heat.
6:22 Remove crust from oven and allow to cool completely before filling (you can begin preparing the next steps of the recipe as the crust cools).
06:37 Add remaining 1 cup (150g) blueberries and butter into the saucepan. Stir until butter is melted and mixture is combined. Allow to cool completely before topping the cheesecake filling (you can place the blueberries in a heatproof bowl and refrigerate to speed up the cooling, but they cool fairly quickly).
07:40 Prepare the cream cheese filling
07:45 Pour cold heavy cream into a large mixing bowl and use an electric mixer to beat on medium-low speed for 30 seconds. Gradually increase mixer speed to high and continue to beat until mixture is whipped to stiff peaks (will be thick and fluffy). Set aside.
08:52 In another mixing bowl, combine cream cheese, powdered sugar, and vanilla extract and use your electric mixer to beat until smooth and creamy and lump-free.
09:45 Add the whipped cream to the cream cheese mixture and use a spatula to gently fold the two mixtures together until uniform (don’t use an electric mixer and don’t over-mix or you could deflate your whipped cream).
Assembly
10:50 Spread whipped cream/cream cheese mixture evenly into prepared (cooled) pie crust.
11:30 When blueberry mixture is cooled completely, gently pour/spread evenly over the surface of the pie crust (I usually go heavier in the middle and leave a bit of the cream cheese showing near the edges).
12:05 Cover with plastic wrap and refrigerate for at least 4 hours before slicing and serving. Enjoy!

Storing
Store covered in the refrigerator for up to 5 days.

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