I mentioned my hot-as-hell kitchen before, and even if it doesn 't help but still turn my oven often, I like chance I have to decadent desserts without it. A light and fluffy cheese cake with fruit sauce is one of my favorite desserts, but can sometimes seem too heavy for the hot summer days right? I like a dense and rich version of classic NY, but was hoping to do something a bit more creamy and airy.
I love this recipe not only because of the texture (which is creamy and fluffy as can be), but do not have to turn my oven really makes feasible the most summer days! It is an ideal base recipe for what I know what being a variety of flavors, varieties and mix ins. (Single Servings in a jar anyone?) Served only the taste was very pleasant with subtle notes of vanilla and lemon, but I overcame with an easy sauce blueberry pie for an added touch. (Simple Fresh strawberries or other fruit sauces are also delicious.)
I found a new kitchen in this basic sauce, as it came together in 5 minutes but was so taste fresh and delicious. I think it would dream about some freshly churned cream ice cream, pound cake or pancakes too! Since the best blueberries are not quite reach our markets here in New York, I used those organic frozen that I had in the Freezer- but either will do! :)
- 1½ Graham cracker crumbs cup
- 3 tablespoons melted butter
- 2 tablespoons sugar brown
- cream cheese 12 oz, softened.
- ⅓ cup white sugar
- juice of ½ lemon [extraitdevanille
- 1 teaspoon
- ¾ cup whipping cream
- 2 cups fresh or frozen blueberries
- ½ cup water
- juice of 1 lemon
- ½ cup plus 2 tablespoons white sugar
- 3 tablespoons cornstarch dissolved in ¼ cup of water.
- 1 tablespoon lemon zest
- Combine graham cracker crumbs, brown sugar and melted butter together in a medium bowl and mix size. Press the bottom and sides of a 6 or 7 inch springform pan. Refrigerate until ready to use.
- In the bowl of a stand mixer fitted with a spatula, mix the cream cheese, sugar, vanilla and lemon juice until smooth and creamy.
- In a bowl, beat the whipping cream until stiff peaks form. Gently fold the whipped cream into cheese mixture to the cream.
- Transfer the filling into the prepared crust with an offset spatula to gently smooth the top.
- Cover with plastic wrap and refrigerate for several hours or overnight
- In a small saucepan, combine blueberries, sugar, lemon juice and water. Cook over medium-high heat, stirring gently until boiling.
- Add corn / starch water mixture without breaking the berries- carefully stir in. Cook for 2-3 minutes over low heat, stirring until the sauce is thick. Stir in lemon zest.
- Sauce will last in an airtight container in the refrigerator up to 2 weeks.