Cheesecake With Blueberry Compote

Ingredients

Crust:
10 Graham crackers, original, crumbled
cup butter, melted
2 8s ounce packages cream cheese (I like Philadelphia), at room Temperature
2 8s ounce package" ⅓ less fat" cream cheese, at room temperature
1 cup sugar
3/4 cup heavy cream
2 tablespoons lemon zest
2 teaspoons vanilla extract
cup sugar
1/4 cup lemon juice
3 tablespoons water

Preparation

1
Cheesecake:
2
Preheat the oven to 350F.
3
Mix the graham crackers crumbs with the butter. Transfer to the bottom of a 9-inch spring form pan. Press the crumbs mixture to the bottom of the pan, tightly.
4
Bake for about 10 minutes, until fragrant and slightly browned.
5
Reduce heat to 280F.
6
When done, let cool. Then line the outside of the pan with aluminum foil to prevent the batter to leak to the bottom of the oven.
7
Cream the cream cheese with the sugar in the bowl of a stand mixer, until well blended. Slowly add the heavy cream, lemon juice, lemon zest and vanilla. Add the eggs, 2 at a time, mixing well between each addition.
8
Pour the mixture in the pan, on top of the crust.
9
Bake for about 1 1/2 hour, until puffed and fragrant.
10
Set aside to cool and refrigerate.
11
Compote:
12
Combine all the ingredients in a medium saucepan and cook over medium heat until sugar dissolves. The bring to a boil and cook until thicken, about 10 minutes.
13
Cool completely and refrigerate.
14
Serve the cheesecake and the compote separately.
15
Notes:
16
You can use frozen blueberries... Tastes delicious still!
17
The leftover compote is great on toast in the morning!
18
And the cheesecake can be made up to 2 days ahead.

 



Yield:

12

Added:

Thursday, September 9, 2010 - 12:35pm

Creator:

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