[Kingston, WA, USA; N 47° 12  / W 125° 43]

This recipe is an adaptation of Eleanor's Cheesecake Dreams and was inspired by mustikkapüras, a Finnish yogurt pie from a recipe in "Sundays at Moosewood Restaurant" by the Moosewood Collective.  It was our entry into the Pie in the Park fundraiser for the Village Green Community Center in 2020.

Crust:

1/4 cup brown sugar

1 generous cup of walnuts, finely chopped

1.5 c flour

2/3 c melted butter

Mix until you have a lumpy but well blended mixture.  Retain a generous 1/2 cup.  Press remaining mixture into 9 1/2" high sided glass pie plate.  Bake at 350 F for 12 minutes until slightly browned.

 

Cheesecake:

12 oz cream cheese

1/3 cup kefir cream cheese (optional, use 14 oz cream cheese if not using kefir)

1/4 cup brown sugar

2 eggs

juice of one large lemon

1 Tbs pure vanilla extract

2.5 cups or 18 oz fresh blueberries, rinsed, de-stemmed and well drained.

 

Soften cream cheese and kefir with fork.  Add brown sugar and beat some more.  Add lemon, eggs and vanilla and beat until light and a bit fluffy.  Put blueberries into crust and spread evenly.  Pour cheesecake mixture on top, sprinkle with retained crust crumbles and bake at 350 F for approximately 50 minutes.  At 40 minutes check to see if cheesecake is set and turn off oven at that point if it is.