FOR IMMEDIATE RELEASE
FRIDAY, SEPT. 14, 2012

Buncombe County woman wins
N.C. Blueberry Council recipe contest

FLETCHER – Susie Zuerner of Buncombe County was named top chef in the N.C. Blueberry Council’s Anything Blueberry recipe contest at the 2012 N.C. Mountain State Fair. Zuerner earned $125 for her “Glazed Blueberry Cheesecake” recipe.

Sharon Gates of Buncombe County came in second place and earned $75 with her “UpSide Down Blueberry Brown Sugar Pie” recipe. Taylor Hensley of Buncombe County took third place with a “Berry Blueberry Brunch Cake” recipe and earned $25 in prize money. Samantha Ross of Buncombe County earned an honorable mention for her “Squealing Blueberry Salsa” recipe.

Contestants were required to use at least one cup of N.C. blueberries in their recipes, and blueberries had to be the main ingredient. Entries were judged on taste, creativity and family appeal, and ease of preparation. Zuerner’s winning recipe follows:

GLAZED BLUEBERRY CHEESECAKE

Crust:
1 1/2 cups ground shortbread cookies
1/4 cup ground almonds
2 teaspoons sugar
1/8 teaspoon almond extract
3 tablespoons butter

Cheesecake:
Four 8-ounce packages cream cheese (warm to room temperature)
4 eggs
1 1/4 cups lemon juice
2 teaspoons vanilla
1 1/2 cups blueberries

Topping:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla
3 tablespoons of blueberry glaze to tint topping

Mix crust ingredients together and spread into a 10-inch spring form pan. Cook 10 minutes at 350 degrees. Transfer to a rack and cool completely.

Next, make the filling. Beat cream cheese in a large bowl until smooth. Add eggs, sugar, lemon juice and vanilla until well incorporated. Add blueberries to cheesecake mixture and beat for two more minutes until cheesecake mixture takes on a blue hue. Spoon mixture over cooled crust. Bake 45 to 50 minutes on 325 degrees (may take a little longer up here in the mountains).

Make the topping by blending the sour cream, sugar, vanilla and glaze. Cover and refrigerate. Spoon over top of cheesecake and bake for five more minutes. Let cool. Then, refrigerate at least 24 hours, preferably two to three days. Top again with blueberry glaze before serving.

-pmj-5