-CRUST-
2 c All-purpose flour
1/2 c Firmly packed brown sugar
1 ts Pure vanilla extract
1 pn Salt
1 c Unsalted butter; diced
FILLING
1 lb Cream cheese
3/4 c Sugar
3 Eggs
1 ds Pure vanilla extract
3/4 c Blueberries; huckleberries,
-or
; other seasonal
; berries
LEMON CURD
1/2 c Freshly squeezed lemon juice
1 Lemon; Zest of
1 1/4 c Sugar
4 Eggs
1 Egg yolk
1/2 c Unsalted butter; diced
1 c Heavy whipping cream
Blueberry Sauce
To prepare the crust, preheat the oven to 350 degrees. Put the flour,
sugar, vanilla, and salt in the bowl of a food processor. With the motor
running, add the butter through the feeder tube and process until a smooth
dough forms. Press the dough into a 10-inch springform pan and bake for 10
minutes, or until the dough is set. Remove from the oven and set aside to
cool.
To prepare the filling, put the cream cheese, sugar, and eggs into the bowl
of the food processor and process until smooth. Add the vanilla and process
just to mix. Pour the mixture into a large bowl, stir in the berries, and
pour the mixture into the prepared crust. Bake in the oven until the
cheesecake is set, 45 minutes to 1 hour. Remove from the oven and set aside
to cool, at least 30 minutes.
To prepare the lemon curd, put the juice, zest, sugar, and eggs in a metal
bowl, and mix well. Add the butter and place the bowl over a pan of gently
simmering water. Cook, stirring often, until the mixture is very thick and
coats the back of a spoon, 5 to 8 minutes. Set the bowl aside to cool. Pour
the curd over the cooled cheesecake. Refrigerate for 2 hours.
Whip the cream to soft peaks. Slice the cheesecake and serve with blueberry
sauce and a dollop of the whipped cream.
Yields
12 servings