Description[]
Source: The Unofficial Strawberry Shortcake Cookbook - A.K. Whitney
Blueberry Muffin's pet, Cheesecake, inspires this dessert; what mouse doesn't love cheese? both mice and humans in your family will like this recipe, which adds some flair to the usual cheesecake fare. It features a ginger cookie crust, tangy topping, and a little octane in the creamy filling - which also includes mascarpone cheese and Crème fraîche
Serves 12
Ingredients[]
- 2 cups ground ginger cookies
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 cups fresh blueberries
- 1 cup plus 2 tablespoons granulated sugar, divided
- 1 tablespoon plus 1 teaspoon Cointreau, divided
- 16 ounces cream cheese, room temperature
- 16 ounces mascarpone cheese, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- 1/4 cup crème fraîche
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 cups fresh blueberries, divided
- 2 teaspoons lemon juice
Directions[]
- To make Crust: Preheat oven to 350°F.
- Grease a 9" springform pan with butter.
- Combine ginger cookie and sugar in a medium bowl.
- Stir in melted butter.
- Press mixture into prepared pan, covering bottom and pressing up sides.
- Bake Crust 20 minutes until puffed and golden.
- Remove from oven and reduce oven to 325°F.
- To make Filling: Purée blueberries in a food processor.
- Pour purée into a small saucepan and add 2 tablespoons sugar and 1 tablespoon Cointreau.
- Stir to dissolve sugar, then bring mixture to a boil over high heat.
- Reduce heat to medium-low and cook until mixture thickens, about 10 minutes.
- Cool to room temperature, 30-45 minutes.
- Beat cream cheese, mascarpone, and remaining 1 cup sugar in a large bowl until smooth.
- Stir in eggs, vanilla, remaining 1 teaspoon Cointreau, orange zest, and crème fraîche.
- Stir in flour, salt and cooled blueberry purée.
- Pour Filling into Crust and smooth top.
- Wrap pan snugly in aluminum foil and place in a roast pan.
- Pour enough boiling water into roasting pan to come 1' up springform pan.
- Bake cheesecake 90 minutes or until Filling has set.
- Remove springform pan from water bath.
- Peel off aluminum foil, and cool on a wire rack 1 hour.
- Refrigerate at least 6 hours, up to overnight.
- To make Blueberry Coulis: Purée 2 cups blueberries in a food processor.
- Pour in a small saucepan along with sugar and lemon juice.
- Stir until sugar is dissolved, then bring to a boil over high heat.
- Reduce heat to medium-low and cook, stirring occasionally, until thickened.
- Cool completely, 30-45 minutes.
- Remove cheesecake from pan and top with Blueberry Coulis and remaining 1 cup blueberries.