Finally able to pull through this one, cooking for Jessie… hahaha! Remember Ina Garten, The Barefoot Contessa’s Book-Cooking for Jeffrey? Anyway, I am working tonight so I will just continue tomorrow and give you the recipe, good for diabetics and non-diabetics!
2/3 cup flour
2/3 cup quick-cooking oatmeal
2 tbsp. chopped walnuts
1/4 cup butter
1/4 cup fresh, mashed blueberries
2 pkgs. of 8 0z each Philadelphia Cream cheeses
2 tsp. vanilla extract
3 Tbsp. plus 1/4 cup Domino light brown pure cane sugar
1. Grease an oven-proof square pan while pre-heating the oven to 350-400ºF (depending on your oven).
2. In a medium sized-mixing bowl, stir in together the flour, oatmeal, 3 tablespoon brown sugar and the walnuts. Add butter with a spoon then mix with your clean hands until they turn into coarse crumbs.Press the crumbs into the bottom of your greased pan. Use the round flat bottom of a glass to press and flatten the crust. Bake for 10-12 minutes until it hardens and let it cool down.
2.In a huge mixing bowl beat with an electric mixer the cream cheese, vanilla extract and the 1/4 cup cane sugar on a medium speed then gradually add the eggs, one at a time and stir in the blueberries. Spread cream cheese mixture onto the crust.
3. Bake for 25-35 minutes or until the cream cheese is set by sticking a toothpick in the middle and if nothing sticks into it after you take it out from the mixture then it’s done. With the oven shut off, keep the baked cheesecake for 10 more minutes inside the oven.
4. Take it out of the oven and let the cheesecake rest for 20 minutes in the dining table or until it cools down completely before cutting them into thin or thick squares depending on your pan’s depth. Mine here is wider and not so deep.
Hoping that you will enjoy baking and eating these cheesecakes.