Saturday, January 10, 2015

A magnificent cheesecake!

Cheesecake is a classic dessert. This version uses a unique citrus fruit called a Meyer lemons.  It's a combination of lemon and Mandarin orange. It gives the lemon a sweet flavor. It can be used to replace lemons in any recipe. Frankly, I love Meyer lemons. I use them frequently at home. They can be used is sauces, desserts, salads, pies, chutneys and the list goes on. Of course if you cannot find them at your local grocery store, substitute lemons.

Meyer Lemon Cheesecake With Blueberry Ginger Sauce

Serves: 8-10      Cook Time:  40-50 min   Prep Time: 20 min

A great presentation!
  • 3 cups gingersnaps, crumbs
  • 9 tablespoons, melted
  • 4 8oz  packages cream cheese, softened
  • 1 1/3 cups sugar
  • 4 large eggs
  • 3/4 cup Sour Cream
  • 4 meyer lemons, zested
  • 1/2 cup meyer lemon juice
  • 2 teaspoons vanilla extract
Blueberry sauce
  • 1 1/2 pts blueberries, seperated
  • 3/4 cups water
  • 1/4 cup sugar
  • 1" knob fresh ginger
  • 1/2 meyer lemon juiced
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • 1/4 cup water


Preheat oven to 350. To make crust combine gingersnap crumbs and melted butter. Line a half sheet pan with parchment paper. Press gingersnap crumbs in an even layer on sheet pan. Bake in oven 8-10 minutes or until golden brown. Let cool. While crust is cooling, make cheesecake filling. Place cream cheese and sugar in the bowl of the mixer. On low speed mix until combined. Scrape the sides of the bowl occasionally until throughly combined. Once combined, add remaining ingredients until completely mixed.  Spread mixture evenly over crust.  Bake at 350 for 40-50 minutes or until set in the middle.

To make the sauce, combine 1 pint blueberries with water, sugar and ginger in  small sauce pot. Cook over medium heat until blueberries burst.  Place in a container and let sit overnight with ginger. The next day, remove ginger and add lemon juice and vanilla. Puree blueberry mixture until smooth. Place back over low heat. Meanwhile combine cornstarch and second measure of water.  Stir into blueberry sauce and heat until thickened. Mixture will boil. Remove from heat. Add remaining  blueberries to sauce. Serve on top of cheesecake.

Delicious cheesecake!

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