Cheesecake Mouse's Blueberry Ginger Temptation

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

1. To make Crust: Preheat oven to 350°F.
2. Grease a 9" springform pan with butter.
3. Combine ginger cookie and sugar in a medium bowl.
4. Stir in melted butter.
5. Press mixture into prepared pan, covering bottom and pressing up sides.
6. Bake Crust 20 minutes until puffed and golden.
7. Remove from oven and reduce oven to 325°F.
8. To make Filling: Purée blueberries in a food processor.
9. Pour purée into a small saucepan and add 2 tablespoons sugar and 1 tablespoon Cointreau.
10. Stir to dissolve sugar, then bring mixture to a boil over high heat.
11. Reduce heat to medium-low and cook until mixture thickens, about 10 minutes.
12. Cool to room temperature, 30-45 minutes.
13. Beat cream cheese, mascarpone, and remaining 1 cup sugar in a large bowl until smooth.
14. Stir in eggs, vanilla, remaining 1 teaspoon Cointreau, orange zest, and crème fraîche.
15. Stir in flour, salt and cooled blueberry purée.
16. Pour Filling into Crust and smooth top.
17. Wrap pan snugly in aluminum foil and place in a roast pan.
18. Pour enough boiling water into roasting pan to come 1' up springform pan.
19. Bake cheesecake 90 minutes or until Filling has set.
20. Remove springform pan from water bath.
21. Peel off aluminum foil, and cool on a wire rack 1 hour.
22. Refrigerate at least 6 hours, up to overnight.
23. To make Blueberry Coulis: Purée 2 cups blueberries in a food processor.
24. Pour in a small saucepan along with sugar and lemon juice.
25. Stir until sugar is dissolved, then bring to a boil over high heat.
26. Reduce heat to medium-low and cook, stirring occasionally, until thickened.
27. Cool completely, 30-45 minutes.
28. Remove cheesecake from pan and top with Blueberry Coulis and remaining 1 cup blueberries.