Did y'all have a lovely Fourth of July? We just had a quiet day at home followed by a casual party at our friend's house and finished it off with watching the city's firework display.
Which pretty much sums up the perfect Independence Day for me.
Actually, my husband proposed on the 3rd of July so every year as I watch fireworks go off I love thinking back to the excitement and fun and sheer madness of planning the start of our lives together...
Which has nothing to do with the recipe I'm about to share with you.
One of my good friends happens to be a devote lover of cheesecake. I happen to be a devote lover of baking. And if I happen to know what someone's favorite baked good is, chances are, I'll spring at any opprotunity to bake it for them. This friend happened to have surgery last week and I figured that bringing her a cheesecake would be way more fun than bringing over a casserole. Especially since neither one of us likes casseroles.
So I made a lemon scented cheesecake with a blueberry swirl:
In a saucepan, combine fresh or frozen blueberries, sugar and water.
Bring it to a low boil on your stove.
When the liquid has thickened and the berries have mostly all burst, whisk in cornstarch and cook for another five minutes over medium heat to allow it to thicken nicely. Remove from heat and allow to cool to room temperature.
Btw, if you ever have to add cornstarch to something hot, it's best to put it in a cup and whisk it with a smidge of water to turn it into a thick liquid before pouring it in; it'll be clump-free every time!
Meanwhile, press the crust mixture (graham cracker crumbs, sugar and flour) into a 9" springform pan and partially up the sides. I usually use a measuring cup to help me press the crust into the right spots.
In a blender, combine an obscene amount of cream cheese, sugar and flour together until creamy.
Then add the eggs, beating each in separately.
Lastly add in vanilla, sour cream, lemon zest, and lemon juice. Blend until just combined.
Pour the cheesecake filling into the prepared pan. Pour the blueberry syrup over the top in a random manner.
Drag a knife through the syrup to create swirls.
Bake at 325 for 75 minutes. Allow to cool to room temperature, and then chill it for several hours, or overnight.
And dig in. (I didn't wait the recommended amount of time before cutting into it. Shame on me).
This is delightful and will fulfill your every cheesecake desire.
Lemon Scented Cheesecake with a Blueberry Swirl
Adapted from Bakerella
Heaping 1/2 cup fresh blueberries
1/3 cup sugar
2 tbsp. cornstarch (diluted with a touch of water)
2 1/2 cups graham cracker crumbs
2 tbsp. sugar
1/2 cup butter, melted
1 tbsp. flour
32 oz cream cheese, room temperature
1 1/2 cups sugar
1/4 cup flour
5 eggs, room temperature
1 cup sour cream, room temperature
1 tbsp. vanilla or almond extract
zest and juice of two lemons
In a saucepan, combine blueberries, sugar and water. Bring to a low boil and maintain, stirring often, until the liquid thickens and the blueberries burst. Dilute the cornstarch in a cup with a touch of water, whisk together. Whisk it into the blueberry mixture. Cook for another five minutes over medium heat and then cool to room temperature.
Meanwhile, preheat your oven to 325 degrees.
Combine graham cracker crumbs, flour, sugar and melted butter. Still until well-combined. Press the crumb mixture into the bottom and slightly up the sides of a 9" springform pan. Bake at 325 for 10 minutes. Remove and cool to room temperature.
In a large mixing bowl, combine cream cheese, sugar, and flour together. Beat on high until smooth and creamy. Add the eggs, one at a time, being sure to completely combine each egg before adding another. Add in the sour cream, lemon zest, lemon juice and vanilla, blend until just combined.
Pour the cheesecake filling into the prepared pan. Pour the blueberry syrup over the top. Drag a knife through the top of the cake to create swirls.
Bake at 325 for about 75 minutes. Remove when the cheesecake still wobbles in the middle when lightly shaken but the edges are golden brown. Allow the cheesecake to cool to room temperature before removing the pan. Chill in the fridge for several hours or, preferrably, overnight.