I made this dessert last week, but have been so tired lately that I just didn’t get around to posting about it. Every now and then I become anemic if I’m not watching my iron intake, and the last few weeks I’ve just been super-tired, so I’m pretty sure I’m mildly anemic again (time for some more kale smoothies!). That said, tiredness didn’t stop me from baking the dessert, nor did it stop me from eating it! (As if. Ha!)
This luscious looking dessert is the Blueberry Corn Cheesecake that my bake-a-long group is baking this week from Dorie Greenspan’s Baking Chez Moi cookbook. As you can see, I left out the corn because I didn’t have it. Also, I couldn’t get my mind around adding corn to a blueberry cheesecake.
Basically, it’s a shortbread crust (yum!), filled with a cheesecake mixture. The recipe calls for mixing in some whipped cream, and it does make the filling much lighter than your average cheesecake. The topping is a combination of blueberries and corn, simmered with rosemary and citrus zest. I just boiled up some blueberries, sugar, and water, and then…stepped away from the stove for a minute, at which point the mixture burnt so thoroughly that it took me days to scrub the pot clean. (We shall never talk of this again.) So I topped the cheesecake with some homemade blueberry jam and called it good.
Was it good? Well, it disappeared in 24 hours. (I mean I had to taste it, then another slice for dessert, then a midnight snack, packed some for my lunch and for the DH’s lunch, ate some for breakfast, ate some for a pre-dinner snack, and….gone. Much to the DH’s dismay when he came home for dinner and saw the empty tart pan. Hey, to the baker goes the spoils!) That said, I don’t think I’ll make it again. I found the filling a tad sweet, and I actually prefer a more solid cheesecake as opposed to the fluffy filling that this one had.
Still…blueberry cheesecake! Any way you slice it, that’s a win!
Next Post: Homemade Yoghurt? Sprouted lentils? Or Mini Skor Cupcakes? It’s all about the balance!
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