Kokhum's Blueberry Cheesecake is inspired by Nokhom (my grandmother) Bernadette, who used to make this cheesecake. It represents contemporary Indigenous cuisine, its history, and politics. Fresh, lucious, foraged berries are combined with ingredients that are well-known to folks and communities that face food insecurity and are often considered "low-brow". This dish represents a story of resilience, creativity, and love for family. Kokhum means "your grandmother" and Nokhom is "my grandmother" in Omushkegowin (Swampy Cree).

Quick Info

⏱️ 150 min • 🍽️ 8 servings • ⭐ 80%

Nutrition

518 cal • 6g protein • 50g carbs • 33g fat

Tags

[Desserts] • [Indigenous] • [High-Protein] • [High-Fiber]

Ingredients

• 500 grams cream cheese, room temperature
• ¾ cup plus 1 tablespoon sugar, divided
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 4 cups fresh or frozen blueberries
• 1 liter whipped cream
• ⅓ cup unsalted butter, melted
• 2 cups graham cracker crumbs
• Dried rose petals, for garnish

Instructions Preview

1. Make the filling: Add the cream cheese to …
2. Make the blueberry topping: Add the bluebe…
3. Fold the whipped cream into the cream chee…

…and 5 more steps

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Recipe by: Pei Pei Chei Ow • From: Tasty