Blueberry Cheesecake With Raspberry Curd |
|
 |
Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 12 |
|
In 'Luscious Berry Desserts' by Lori Longbottom Ingredients:
1 3/4 cups shortbread, crumbs |
5 tablespoons unsalted butter, melted |
3 (8 ounce) packages cream cheese, at room temperature |
3/4 cup sugar |
3 large eggs |
1 large egg yolk |
1/2 cup whipping cream |
1 tablespoon finely grated lemon zest |
1/4 cup fresh lemon juice |
2 tablespoons all-purpose flour |
1 tablespoon pure vanilla extract |
1/4 teaspoon salt |
1 pint ripe blueberries, picked over (preferably tiny wild blueberries) |
1 cup raspberry curds (luscious raspberry curd) |
Directions:
1. Make the crust: butter a 9-inch springform pan; stir together the crumbs and melted butter in a bowl; press into the bottom and up the sides of the pan; refrigerate until firm.
2. Preheat the oven to 450°.
3. Make the filling: Beat together the cream cheese and sugar with an electric mixer on med-high speed in a large deep bowl until light and fluffy.
4. Beat in the eggs and yolk one at a time, beating well after each addition.
5. Beat in the cream, zest, lemon juice, flour, vanilla, and salt until blended.
6. Gently fold in the blueberries; transfer the filling to the crust and place the pan on a baking sheet.
7. Bake for 15 minutes; decrease oven temperature to 200° and bake 1 hour longer; turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 45 minutes.
8. Transfer the cheesecake to a wire rack and cool to room temperature; wrap tightly and refrigerate until thoroughly chilled, at least 8 hours or overnight.
9. Spread the raspberry curd over the top of the cheesecake; refrigerate about 30 minutes until the curd is set.
10. To serve, run a table knife around the inside of the pan; remove the pan side, and cut into wedges.
|
|