Lemon Cheesecake With Fresh Blueberry Compote Food

BLUEBERRY COMPOTE

Steps:

• Wash and dry the blueberries.
• Add blueberries, sugar, salt, lemon zest and lemon juice in a medium sauce pan and cook over medium heat for 5 to 6 minutes until blueberries are wilted and soft.

LEMON SOUFFLE CHEESECAKE WITH BLUEBERRY TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9 inch springform pan. Cut an 18 inch square of aluminum foil, and wrap around the outside bottom of the pan.
• To make the crust, mix the graham cracker crumbs and brown sugar together in a bowl. Stir in the melted butter until thoroughly blended. Press the mixture evenly into the bottom of the prepared pan.
• Bake in preheated oven until golden brown, about 8 minutes. Remove pan from oven and cool on a rack.
• To make the filling, place the cream cheese in a mixing bowl; beat until creamy, about 2 minutes. Continue beating while gradually adding 1 cup sugar. Beat until sugar is thoroughly blended. Beat in the egg yolks, one at a time, scraping the sides of the bowl after each addition. Mix in the lemon zest, lemon juice, vanilla, and sour cream until well blended.
• Beat the egg whites in a clean bowl until soft peaks form. Continue beating while gradually adding 1/3 cup sugar in a slow stream, until stiff peaks form. Do not overbeat. Gently fold 1/3 of the meringue into the cream cheese mixture. Repeat twice more with remaining meringue, mixing carefully to not deflate the egg whites, until no meringue streaks remain. Pour the filling into the prepared pan, and place in a large baking pan. Pour hot (not boiling) water into the baking pan up to 1 inch on the sides of the springform pan.
• Bake in preheated oven until the top is almost set, 50-55 minutes. Turn off the heat, prop the oven door open about 2 inches, and allow cake to rest in the oven until completely set, about 1 hour longer. Refrigerate at least 4 hours, or overnight before serving.
• To make the topping, place 1 cup blueberries and sugar in a saucepan; cook over medium heat until berries begin to break, 6-8 minutes. While still hot, strain the berries through a sieve or cheesecloth placed over a bowl, reserving the juice. Discard berry pulp. Allow the juice to cool.
• Mix remaining 2 cups blueberries and lemon juice together in a large bowl. Stir in the strained blueberry juice. Just before serving, pour the blueberry topping over the cheesecake.

LEMON BLUEBERRY CHEESECAKE

Steps:

• CRUST: Process wafers in food processor or blender until fine crumbs; combine with remaining ingredients in a medium bowl.
• Press evenly in the bottom of a greased 9 inch spring form pan; chill for an hour.
• FILLING: Beat sugar & eggs in a large bowl until thick & pale; add next 4 ingredients, beat until well combined & pour over crust, spreading evenly.
• Bake in preheated 325F oven for 1 to 1/1/4 hours until centre is almost set.
• Run a knife around the inside edge of the pan to allow the cheesecake to settle evenly; let stand in the pan on a wire rack until completely cooled.
• TOPPING: Combine berries & sugar in a heavy saucepan; heat & stir on medium for 5 to 7 minutes to dissolve sugar.
• Reduce heat to medium-low and simmer for another 5 minutes to release juice from the berries.
• Combine the water & corn starch in a small cup until smooth; add to blueberry mixture, stir until thickened and allow to cool.
• ASSEMBLY: Pour topping over cheesecake in pan & smooth the top; Cover & chill for at least 6 hours & preferably overnight.

BLUEBERRY COMPOTE

Steps:

• Add the 1 pound (16 ounces) of blueberries to a medium pot, along with the water, sugar, lemon zest and lemon juice, and stir to combine.
• Bring the mixture to a vigorous simmer or medium boil, and cook for 8-10 minutes, stirring occasionally, until the berries pop and release their juices, and soften.
• Remove from heat and give a little taste to see if you need any extra sweetener or lemon juice, then add in the reserved ¼ pound (or ¾ cup) of fresh blueberries and stir those in.
• Allow the blueberry compote to cool (I expedite the process by using my fridge), allowing the compote to thicken as it cools.
• Spoon into jars or a covered container, and use as needed, either warm or cold.

BLUEBERRY COMPOTE

Steps:

• Add blueberries, lemon juice, zest of lemon, sugar and ½ cup water to a medium-sized saucepan over medium heat. Bring to a simmer and allow to simmer uncovered for 10 minutes, until the blueberries expand.
• Create a cornstarch slurry by whisking 1 Tbsp water with 1 Tbsp cornstarch in a separate bowl. Slowly stir it into blueberries and allow the mixture to cook for an additional minute. Remove from heat. Enjoy.

FRESH BLUEBERRY COMPOTE RECIPE

Steps:

• Add blueberries, maple syrup and lemon juice to a medium saucepan and stir to combine. Farm Girl Tip: My recommendation is to add half to 3/4 of the lemon juice and then taste after it's cooked for a few minutes. If you want to use the rest of the lemon juice, add it at that time.
• Heat over medium heat and bring to a gentle boil, then reduce heat to low. In a small bowl, combine 2 tablespoons of water and 1 tablespoon cornstarch to make a slurry. Stir until smooth, then gently told into the pan with the blueberries, taking care not to crush them.
• Cook, uncovered, for 5-10 minutes until the mixture is reduced and thickened. (It should coat the back of a spoon).
• Remove from heat and add vanilla extract, lemon zest and a pinch of salt.

BLUEBERRY COMPOTE

Steps:

• Boil water, sugar, and zest in a 1-quart heavy saucepan, uncovered, 5 minutes. Discard zest. Stir in blueberries and simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Remove from heat and stir in lemon juice. Serve warm or at room temperature.

BLUEBERRY COMPOTE

Steps:

• Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.