This recipe is one of my favorite, not because it is the most fancy or unique, but because it’s so simple, light and airy and not too sweet. Also, you don’t bake it! So, it’s super easy. It’s the perfect balance of fruit, cream cheese, whipped cream and cake. One of the things I hate about most cheesecakes is that they’re too heavy and dense. I feel like I ingested a brick. Not with this one.
I’m been making this since I was a young teenager. I made it for my summer sweet sixteen at the beach. I would make it when we would go down the New Jersey shore in the summer with friends for the 4th of July. It’s actually my Mom’s recipe. I don’t know where she found it. Every time I make it, I get requests for the recipe. I’ve never had anyone not like it. I thought that I would give this to you for all your summertime parties, now that summer is just around the corner. It’s a secret recipe, so don’t tell anyone that I gave it to you. Okay?
Just for the record, I’ve tried it with fresh blueberries but it’s not as good. The canned blueberries help to make it creamy.
Ladyfinger Cheesecake1 Pint Heavy Cream (cold) 1/2 cup sugar 1 1/2 packages of cream cheese 3 tsp vanilla 4 packages of ladyfingers 1 large can of blueberry pie filling/topping
Bring the cream cheese to room temp. Line the bottom and sides of a spring pan with ladyfingers. Make sure to fill all the gaps with pieces of the ladyfingers. Whip the cold heavy cream until it begins to peak. It’s best if your metal bowl and whip are refrigerated first or use a copper bowl. Then add the sugar and beat until it forms stiff peaks when beaters are removed. Add the vanilla and cream cheese until mixed well with no lumps. Put a layer of the mixture over the lady fingers, then a thin layer of blueberry filling. Next add a layer of ladyfingers. Repeat layering once or twice, depending on how thick you made the layers. Top with blueberries. Cover with plastic wrap and chill at least 3 hours. Enjoy!