Blueberry Bake-Off Ashley Moritz
Blueberry Bake-Off
Blueberry Topping:
¾ cup blueberries
1 ½ tablespoon cornstarch
2 teaspoon lemon juice
¼ cup sugar
¾ cup water
Put all ingredients in saucepan. Cook over low heat for 5 minutes, stirring constantly Set aside to thicken.
Cheesecake filling:
8oz sour cream
½ cup sugar
½ cup sour cream
1 cup heavy cream
1 teaspoon vanilla
2 cup blueberries
Blend cream cheese, sugar and sour cream. In another bowl, whip cream and vanilla until it starts to thicken. Add to cream cheese mixture and beat for 30 seconds. Gently stir in the blueberries.
Crust:
10 graham crackers
6 Tablespoons sugar
4 Tablespoons butter melted
3 Tablespoons water
In food processor, grind graham crackers into crumbs. Add sugar, butter and water. Blend until it forms a sticky paste.
Assembly:
To make your pops, use 3 oz bathroom cups. Place about 1 ½ tablespoon of the blueberry topping in each cup Freeze for 2 hours.
Place about 2 ½ tablespoon of cheesecake filling on top of frozen blueberry topping. Put Popsicle stick in middle of each. Freeze 3 hours.
Press crust on top for frozen cheesecake layer. Freeze 3 hours. When ready to eat, tear away cup from pop Enjoy!