So this weekend was great. We started the weekend off celebrating national pancake day a little late. Friday night I made homemade blueberry pancakes with maple bacon!! Yummy
Saturday was double date day. Bella got to got to Oak Mountain to swim with Lexi and the hubby and I was with the other couple.
I had made a cheesecake for the occasion. I made a New York style cheesecake with a blueberry topping. The only thing I was upset about was I beat it a little too much so I introduced too much air. It was still yummy and everyone seemed to like it. We had steaks, corn and potatoes to go along with the cheesecake which where awesome.
I am looking forward to this weekend to see what we get into. Otherwise right now I am at work or clinicals so life is not that exciting. I am going to post a few pictures from the past week and hope to try and post a kale recipe tonight but we shall see.
Here is the Cheesecake I made:
A perfectly wonderful cheesecake topped with sweet, syrupy blueberries.
- 1 box Vanilla Wafers
- ½ cups Pecans
- 1 stick 1/2 Cup Butter, Melted
- 1-½ teaspoon Vanilla
- 3 packages 8 Ounce Cream Cheese
- 1-½ cup Sugar
- 4 whole Eggs
- ½ cups Sour Cream
- 2 cups Blueberries
- ½ cups Sugar
- 2 Tablespoons Water
Preheat oven to 350 degrees.
Place vanilla wafers and pecans into the bowl of a food processor. Pulse until mixture becomes crumbs. Add melted butter and vanilla and pulse again until combined. Pour into a 10-inch springform pan and press crumbs into the bottom of the pan. (If they come up the sides, that’s okay!)
For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Add sour cream and mix again. Pour mixture into crust, smooth the top, and bake for 1 hour, 10 minutes. Turn off oven and open door and allow to sit in the oven with the door opened for 15 minutes. Remove and allow to cool.
For the topping, add blueberries, sugar, and water to a saucepan or skillet. Bring to a boil over medium-high heat and cook for 4 to 5 minutes. Turn off the heat and allow to cool slightly.
Pour blueberries over the cheesecake and place pan into the fridge to cool and set for at least 2 hours—several hours is better.
When ready to serve, remove rim around pan and slice into 16 pieces with a long serrated knife.