Cheesecake With Blueberry Compote
By: Florence Steven
Published: Thursday, September 9, 2010 - 12:35pm

Ingredients




Crust:
10 Graham crackers, original, crumbled
 cup butter, melted
Cheesecake:
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
 cup fresh lemon juice
2 tablespoons lemon zest
2 teaspoons vanilla extract
6 large eggs
Compote:
2 pints fresh blueberries
 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.