Rich and creamy cheesecake featuring FruitSmart blueberry and date products. To make this cake more interesting, the graham cracker crust is made with wholesome date powder instead of sugar. This superfruit is a nutritional powerpack: great source of fiber, vitamins, minerals, and antioxidants.
Filling:
Cream Cheese: 678 grams (3-8oz blocks)
Sour Cream: 180 grams
Granulated Sugar: 150 grams
Large Eggs: 111 grams (2.5 eggs)
Whole Blueberries with Pieces, Low Moisture: 25 grams
Vanilla Extract: 3.75 grams
Blueberry Sauce:
Water: 116 grams
Blueberry Puree: 50 grams
Granulated Sugar: 18g
Blueberry Juice Concentrate, 65 Brix: 15 grams
Corn Starch: 6g
Blueberry Essence: 1 gram
Lemon Juice Concentrate: 5 grams
Crust: combine graham cracker crumbs, sugar and melted butter, press into 9” springform pan.
Filling: in a stand mixer, combine cream cheese and sugar; beat at medium high until smooth (approximately 2 minutes). Add sour cream, vanilla and lemon juice concentrate; beat until combined. At medium speed, add eggs one at a time, beating after each addition until blended, DO NOT OVERMIX!
Blueberry Sauce: combine 30g of water with corn starch. Combine other ingredients and remaining water separately in a pan; stirring frequently, heat over medium high heat until light boil is achieved. Add corn starch water to pan and stir until thickens. Cool immediately.
Final Steps: preheat oven to 350° F. Wrap springform pan with foil, pour cheese filling into springform pan; drizzle blueberry sauce onto top of filling. Bake for 55-70 minutes in a water bath. When fully baked, turn off oven and allow to cool in the oven for 45 minutes. Remove and cool at room temperature.
Whole blueberries with pieces, low moisture is great as a standalone snack and work well in bakery items including breads, granola bars, and cake/cookie dry mixes; fruit preparations such as pie fillings; snacks such as trail mix and confectionery.
Interested in our blueberry ingredients or other fruit and vegetable products?
