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Wegmans Gluten-Free Sugar Cookie Cheesecake With Blueberries

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Wegmans Certified Pastry Chef Patty Fowler shows you how to bake up a slightly decadent dessert to enjoy with family and friends using our versatile Gluten-Free Cookie Mix as the base for a creamy, delicious filling.
Ingredients
  Gluten-free sugar cookie mix 256 Gram, divided
  Ground cinnamon 1⁄2 Teaspoon
  Unsalted butter 4 Tablespoon, at room temperature
  Philadelphia cream cheese 16 Ounce, at room temperature (8 oz each packet)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Eggs 2 Large
  Vanilla extract 1 1⁄2 Teaspoon
  Blueberries 2 Cup (32 tbs) (fresh)
Directions

GETTING READY
1. Preheat the oven to 350°F.
2. In a mixer bowl or food processor, place 240 grams of cookie mix, cinnamon and butter, and blend until the mixture is coarse.

MAKING
3. In a greased spring form pan, cover the outside of the pan with foil.
4. Press the crumb mixture evenly in bottom of pan, reserving ¼ cup for topping.
5. Bake in the oven for 8 to 10 minutes or until light golden in colour, remove and set aside.
6. In a mixer bowl, place cream cheese, remaining 1 tablespoon of cookie mix and sugar and beat until smooth.
7. Add in the sour cream and blend well, add eggs, vanilla and mix at low speed until well mixed.
8. Transfer the cheesecake mixture over the crust and top with blueberries and with the reserved crumbs.
9. Place the pan, in a shallow baking dish and pour water until the latter is ¾ full.

FINALIZING
10. Bake the cheesecake in oven for 50 to 60 minutes or until the centre is almost set.
11. Place the spring form pan on wire rack and allow to cool for 1 hour.
12. Remove cheesecake from pan.

SERVING
13. Cut the cheesecake in wedges and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Ingredient: 
Blueberry
Interest: 
Party
Preparation Time: 
25 Minutes
Cook Time: 
70 Minutes
Ready In: 
0 Minutes
Servings: 
6

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