Below you can find more information about blueberry cheesecake

Makes 8 servings Cook Time: 8 to 10 minutes


(375 gm) 2 1/2 cups Naturipe Farms™ blueberries, washed and divided
(270 gm) 2 1/4 cups all-purpose baking mix
(30 gm) 2 tablespoons sugar
(4 gm) 1 teaspoon ground cinnamon
(160 gm) 2/3 cup milk
(169 gm) 1/2 cup apricot jam


  • Preheat oven to 450°F. Reserve 1/2 cup blueberries for garnish. In a large bowl combine baking mix, sugar and cinnamon; stir in milk and remaining 2 cups blueberries. Stir just until soft dough forms. Turn dough onto surface dusted with baking mix; knead 5 times. Roll 1/2-inch thick; cut dough with a 3-inch heart or other shaped cookie cutter. Place on ungreased cookie sheet. Gently re-roll and cut out scraps; place on cookie sheet. Bake until golden brown, 8 to 10 minutes.
To serve: Slice biscuits horizontally in halves; spread apricot preserves on bottom halves; cover with tops. Serve with reserved blueberries and whipped cream, if desired. (Any unfilled biscuits may be frozen for later use.)