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
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
2 cups blueberries
2 cups water
2 cups granulated or superfine sugar
- Preheat the oven to 350°.
- 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!)
- 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.
- 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.
- 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.
- Place blueberries in a medium glass bowl and set aside.
- 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.
- 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.
- 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.