Blueberry Buttermilk Cheesecake Crostada

New Hope Mills Culinary Competition Winning Recipe-

Submitted by Elaine Reilley


  • 1 1/3 Cups New Hope Mills Blueberry Pancake Mix
  • 1 Tablespoon Sugar
  • 1/4 Cup Vegetable Shortening, Well Chilled or Frozen
  • 1/4 Cup Cold Butter
  • 3 to 6 Tablespoons Ice Water
  • 1 (8 oz.) Package Cream Cheese, Softened
  • 1 (14 oz.) Can Sweetened Condensed Milk
  • 1 Large Egg
  • 1 Tablespoon Fresh Lemon Juice
  • 1 1/4 Cups Blueberries, Saving a few for Garnish
  • 1 Tablespoon Sugar


  • 2 Tablespoon New Hope Mills Blueberry Preserves
  • 1/2 Cup Heavy Cream + 1 Tablespoon Confectioner’s sugar, whipped

Preparation Instructions

1. BLEND Pancake mix and sugar in medium mixing bowl. Cut chilled shortening and butter into 1/2-inch cubes. Cut into pancake mix mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.

2. SPRINKLE 3 Tablespoons ice water over the pancake mix mixture. Stir with fork until evenly moistened. If needed, add additional water by tablespoonful, just until dough is moist enough to hold together when pressed together. Shape dough into a 1/2-inch thick round disk. Wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.

3. HEAT oven to 350°F. Roll dough on a lightly floured work surface into a 12-inch circle. Line pie plate with dough; do not trim edges.

4. BEAT cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in sweetened condensed milk, egg and lemon juice until smooth. Pour into pie crust; top with blueberries. Fold edges of crust in, covering filling about 1-inch. Sprinkle evenly with sugar.

5. BAKE 40 minutes or until center is set and crust is golden. Cool completely on wire rack. Refrigerate for at least 1 hour before serving. *If desired, serve slices with New Hope Mills Blueberry Preserves drizzled over top, a dollop of whipped cream and a few extra blueberries and/or blackberries.