And the weather tuned out to be perfect for the rest of the weekend!
We had a "little" get together at the Cicalis's and everyone brought something for dinner. I had made the Frozen Key Lime Pie and also an all American dessert fit for the occasion...A Cheesecake!
Cheesecake with Blueberry Compote
Serves 12
Crust:
10 Graham crackers, original, crumbled
1/3 cup butter, melted
Cheesecake:
2 8-ounce packages cream cheese (I like Philadelphia), at room Temperature
2 8-ounce package "1/3 less fat" cream cheese, at room temperature
1 cup sugar
3/4 cup heavy cream
1/3 cup fresh lemon juice
2 Tbsp lemon zest
2 tsp vanilla extract
6 large eggs
Compote:
2 pints fresh blueberries
1/3 cup sugar
1/4 cup lemon juice
3 tbsp water
Cheesecake:
Preheat the oven to 350F.
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.
Bake for about 10 minutes, until fragrant and slightly browned.
Reduce heat to 280F.
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.
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.
Pour the mixture in the pan, on top of the crust.
Bake for about 1 1/2 hour, until puffed and fragrant.
Set aside to cool and refrigerate.
Compote:
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.
Cool completely and refrigerate.
Serve the cheesecake and the compote separately.
Notes:
You can use frozen blueberries... Tastes delicious still!
The leftover compote is great on toast in the morning!
And the cheesecake can be made up to 2 days ahead.
