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Cheesecake with Blueberries Gâteau de Fromage aux Myrtilles (Serves 8 to 10) 2 tablespoons sweet butter 1/2 cup Graham cracker crumbs 4 8-ounce packages cream cheese, at room temperature 1 cups sugar grated rind and juice of 1 lemon 1/2 teaspoon vanilla extract 4 large eggs You need a round cake pan 8 inches in diameter and 3 to 4 inches deep, or a mold of the same capacity. Butter it well and add the crumbs. Shake the pan (best done over the sink), tipping it back and forth to coat the sides and bottom of the pan with the Graham cracker crumbs. Place the cheese, sugar, lemon rind and juice, and vanilla extract in the bowl of an electric mixer (you can also mix it by hand using a strong whisk). Mix for 2 minutes on medium speed. Add 2 eggs and mix until incorporated. Add the remaining eggs and mix again until blended. Turn the mixer on high for 1 minute to thoroughly smooth the mixture. Pour mixture into the prepared cake pan. Place in a roasting pan or any implement which could be used as a double boiler. Add lukewarm water around the pan so that it reaches at least 2/3 the depth of the mold. Bake in a preheated 350-degree oven for hour. (The water should not boil around the mold. If it does, remove some hot water with a ladle and replace with a few ice cubes.) At this point, turn off the oven and allow the cake to remain until lukewarm (about 1 hour). Remove the cake from the oven and allow to cool for at least 4 to 5 hours before unmolding. To unmold, place a round serving platter upside down on the top of the pan and invert. If the cake is hard to unmold, the butter around the mold might be set, especially if the cake has been refrigerated. Dip the pan in hot water a few seconds before inverting. If the cake has already been inverted, wrap the mold with a hot towel and wait approximately 1 minute before lifting the mold off. 1 12-ounce jar apricot preserve 1/2 cup sugar 1/2 cup water 1 cup fresh blueberries, cleaned and washed 3 tablespoons kirsch Combine the jam, water, and sugar in a saucepan. Bring to a boil and simmer for 5 minutes. Strain the sauce through a metal sieve, pushing with a metal spoon to extract as much jam as possible. Add the blueberries. If the blueberries are frozen rather than fresh, do not add to the sauce as they would discolor it. Cover the sauce with plastic wrap touching the surface of the mixture to prevent a "skin" from forming. When the sauce is cold, stir in the kirsch. If you add the kirsch when the mixture is still hot, the alcohol will evaporate and most of the flavor will disappear. If you are using frozen blueberries, add them to the sauce just before serving. Serve each slice of cheesecake with 2 to 3 tablespoons of sauce. Return to Top |
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