Lemon Swirl Cheesecake With Wild Blueberry Sauce Recipes

LEMON SWIRL CHEESECAKE WITH WILD BLUEBERRY SAUCE

Steps:

• Make lemon curd whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes. Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes. Cooks' Notes: Lemon curd can be made 1 week ahead and chilled, covered.
• Make and bake crust. Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature.
• Put oven rack in middle position and preheat oven to 350°F Invert bottom of spring form pan (to make it easier to slide cake off bottom), then lock on side.
• Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of spring form pan. Place spring form pan in a shallow baking pan and bake 10 minutes, then cool crust completely in spring form pan on a rack.
• Make filling and Bake Cheesecake:.
• Reduce oven temperature to 300°F Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined. Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd. Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.).
• Transfer spring form pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill. Uncovered, at least 4 hours. Remove side of spring form pan before serving. Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface.
• Combine blueberries, sugar and lemon juice in a medium saucepan. Over low heat, cook mixture, mashing blueberries slightly, until sauce has reduced and slightly thickens, about 5 minutes. Remove from heat and let cool slightly. Serve warm over cooled cake.
• Special equipment: a 9- to 91/2-inch (24-cm) spring form pan.
• Note:I will use a 8" or 6" spring form pan for a small cheesecake when we are feeling peckish and slice the cheesecake in desired thickness wrap in cling wrap of your choice and then wrap in foil freeze up to 8 weeks for maximum quality.

BLUEBERRY SWIRL CHEESECAKE

Steps:

• FOR THE CRUST: Spray a 9-inch springform pan generously with nonstick cooking spray.
• Mix the graham cracker crumbs and sugar in a small bowl.
• Add the melted butter and stir until crumbs are evenly moistened.
• Pour into prepared pan and spread evenly over bottom and slightly up sides of pan.
• Refrigerate for one hour to set the crust.
• When ready to prepare the filling, preheat oven to 375 degrees.
• FOR THE FILLING: Beat cream cheese in bowl of electric mixer fitted with pattle attachment and at medium speed for two to three minutes or until smooth, being sure to scrape sides of bowl with rubber spatula.
• Decrease speed to low and gradually add sugar, 1/4 cup at a time, until all sugar is encorporated into batter.
• Return mixer speed to medium and add the eggs, one at a time, until just mixed.
• Add the vanilla and finish beating, being sure to scrape down sides of bowl one last time.
• Place a pan of hot tap water on lower rack of oven just under the middle rack where the cheesecake will bake.
• Pour half of the cheesecake batter evenly over bottom of prepared crust.
• Carefully spread half the blueberry filling in a ring pattern over batter to within an inch of edge of pan.
• Pour remaining cheesecake batter over blueberries and carefully spread to edges of pan.
• Place cheesecake on middle rack of oven above the pan of water and bake for 25 to 30 minutes, or until top of cake no longer looks wet or shiny and a 1-inch area in center jiggles slightly when shaken gently.
• Remove from oven and allow to cool for two hours or until room temperature.
• Cover the cheesecake with foil and chill overnight.
• Two hours before you plan to serve, take cake out of refrigerater and gently remove the sides of the pan.
• Place a large flat plate on top of cake and carefully turn upside down.
• Very slowly and ccarefully remove bottom of pan from cake.
• Place a serving pladder on bottom of cake and turn cake right side up again.
• Top the cheesecake with the remaining blueberry pie filling, cover, and return to refrigerater until ready to serve.
• Slice the cheesecake with a thin-bladed knife, wiping blade clean between slices with a warm damp cloth.
• Best served 24 to 48 hours of baking.

LEMON SWIRL CHEESECAKE

Steps:

• For Crust:.
• Position rack in middle of oven and preheat to 350 degrees. Finely grind graham crackers( if using these instead of the crumbs) in food processor. Add nuts and process until coarsely chopped.
• Add butter and lemon peel; blend just until crumbs are moist.
• Press crumbs firmly onto bottom ONLY of a 9 inch diameter springform pan.
• Bake until crust is set, about 10 minutes.
• Cool crust and maintain oven temperature.
• For filling:.
• Using electric mixer, beat cream cheese, sugar, lemonade concentrate and lemon peel in large bowl until smooth. Beat in 3/4 cup sour cream.
• Add eggs, one at a time, beating just until combined.
• Pour filling into crust and bake until the center moves only slightly when pan is shaken, about 50 minutes.
• Transfer cake to rack and cool 5 minutes.
• Meanwhile for topping: Whisk 1 cup sour cream in small bowl until smooth. Whisk lemon curd in small bowl until smooth.
• Run a sharp knife around sides of cake.
• Starting at outside edge of cake, spoon small alternating dollops of sour cream and lemon curd side by side in concentric circles atop warm cake, covering cake completely.
• Gently shake pan to smooth out toppings.
• Using tip of knife, gently swirl toppings, forming a marbled design.
• Chill cake uncovered overnight.
• Beat whipping cream with 2 T. confectioner's sugar( I like to add about 1/2 t. unflavored gelatin to the whipping cream to keep it from separating)until stiff peaks form.
• Pipe cream in a decorative pattern around the edge of cake( I just use a spoon to arrange dollops of whipped cream around the edge) and garnish with lemon wedges and mint leaves.
• *NOTE: The last time I made this I omited the sour cream topping and just smoothed the lemon curd over the entire cake top, using about 2 cups of lemon curd. Then I decorated the edge of the cake with the whipped cream and lemon slices/mint leaves.).