Blueberry Mallow Cheesecake

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I finally filled a special request from Tia for a Blueberry Mallow Cheesecake -- which was just a slightly modified recipe of the Cranberry Mallow Cheesecake she ordered a little while back.

I decided to arrange the sparkling sugared blueberries in the shape of a heart on top of the cheesecake, just for fun.   I followed these basic instructions for sparkling cranberries from 101 cookbooks (except using blueberries).

 

blueberry MALLOW CHEESECAKE

(Cheesecake adapted from Taste of Home. Sparkling Blueberries adapted from 101 Cookbooks, both modified to be blueberry flavored)

 

INGREDIENTS

Cheesecake

¾  cup graham cracker crumbs 

½  cup finely chopped macadamia nuts

2 tablespoons sugar

¼  cup butter, melted

1 envelope unflavored gelatin

¼  cup cold water

2 packages (8 ounces each) cream cheese, softened

1 jar (7 ounces) marshmallow creme

about 14-16 ounces blueberry pie filling

1 cup heavy whipping cream

 

Sparkling Blueberries

2 cups blueberries

2 cups water

2 cups granulated or superfine sugar 

 

DIRECTIONS

Cheesecake

  1. Preheat the oven to 350°.

  2. In a small bowl, combine the cracker crumbs, nuts and sugar. Stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake for 10 minutes or until lightly browned. Cool on a wire rack. (You can turn oven off now!)

  3. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved and let cool for a few minutes.

  4. In a large bowl, beat together cream cheese and marshmallow creme until smooth. Add in cranberry sauce and cooled gelatin and mix on low to combine.

  5. In a small bowl, beat heavy cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 8 hours or overnight.

Sparkling Blueberries 

  1. Place blueberries in a medium glass bowl and set aside.

  2. To made simple syrup, bring water and sugar to a simmer in a medium saucepan over medium-low heat. Let the syrup cool for 5 to 10 minutes, then pour over blueberries. Cover and refrigerate overnight.

  3. The next day, drain the blueberries and toss them in sugar until well-coated. Place the coated blueberries on a baking sheet to dry for a few hours.

  4. Makes 2 cups of sparkling blueberries.

To Assemble: Just before serving, carefully run a knife around edge of pan to loosen. Spoon sugared blueberries over cheesecake.