And, of course, cheesecake. This one, a blueberry swirl cheesecake, is wonderfully custardy and makes an excellent second course at breakfast (after the eggs and oatmeal).
The key to getting nice swirls is to have the blueberry sauce fairly similar in consistency to the cheesecake batter. The first version I tried just gave me blueberry glob cheesecake, which I devoured with gusto.
Blueberry CheesecakeLeave at room temperature to soften:
3 8-ounce packages of cream cheese
Prepare & bake one cheesecake crust in a 9" springform pan. Like this almond meal shortbread crust.
Preheat oven to 350 degrees.
Zest and juice:
1 small lemon or half a large one
3 tablespoons sugar
2 teaspoons cornstarch
In a small saucepan, combine cornstarch mixture and
1.5 cups washed, sorted blueberries
1 tablespoon of the lemon juice
Bring to a simmer and cook, stirring, for a minute, until blueberry sauce is thickened and cornstarch becomes transparent. Set aside to cool.
2/3 cup sugar
2 tablespoons cornstarch
Add to the cream cheese in a large mixing bowl and beat until well combined.
1 cup sour cream
2 teaspoons vanilla
One at a time, beat in
Pour batter into prepared crust. Drizzle with the blueberry sauce & make several strokes with a table knife to form swirls.
Place the springform pan on a rimmed cookie sheet and bake at 350 for 60 - 70 minutes, until the sides are puffed and the center has risen somewhat but isn't set. Turn off the oven and prop the door ajar for ten minutes. Remove to a cooling rack and run a knife around the edge. After an hour or so, continue cooling in the refrigerator. Serve when completely chilled and set up--the next day is the best bet.