LEMON CURD AND BLUEBERRY CHEESE CAKE

One thing I would never tire of is cheese cake. I just crave for the stuff. I used to be hooked on a very dense and rich cheesecake that is sold by weight at our neighborhood Jewish bakeshop. It was so delicious and satisfying that all it took was a sliver to satisfy my cravings.

I made this recipe because I found a jar of lemon curd at the back of the cupboard. I wanted to incorporate it in a dessert and all I could think of was cheesecake (because that was what I felt like eating). The first one I made didn't have blueberries in it. It was lovely too and had a nice browned top. 

As with most recipes I use, this recipe is adjusted to my taste. I love the fresh flavour of lemons but can't take its sourness, so I the use of lemon curd gave this dessert the perfect tartness I wanted. I added condensed milk because I love the flavour and consistency it gives to baked goods. It also gives enough creaminess without having to add cream. The cheesecake took on a flavour and consistency similar to key lime pie. Blueberry puree adds a contrasting but complementary fruit flavour. Any fruit puree will go with this cheesecake base. 

This is probably the best cheesecake (for me). It is lighter yet definitely satisfies any cheese cake craving. As a dessert, it is perfect because it is not as rich and actually has a pleasant refreshing taste.

Ingredients for the crust:

1 1/2 c. graham cracker crumbs
1/3 c. melted butter
1/3 c. brown sugar

Instructions:

Combine the three ingredients and press into a springform pan. Bake in a preheated oven (350° F/180° C) for 10 minutes.

Take out of the oven and prepare the filling. Leave the oven on at the set temperature.

Ingredients for the filling:

1 c. blueberries
1/4 c. sugar
400 gms. of cream cheese
1 397 gm. tin of sweetened condensed milk
1 325 gm. jar of lemon curd
2 large eggs
1/3 c. sugar
2 tbsps. corn flour (corn starch)

Instructions:

Puree the blueberries with the sugar. Set aside.

Whisk the rest of the ingredients together until light and fluffy. Pour into the prepared crust.

Drop the blueberry puree by the spoonful onto the cheesecake mixture and gently swirl with the tip of a knife. Take care not to disturb the crust.

Bake au baine marie: Fill a baking tray that's big enough to accommodate the cake pan and fill with water to reach up to a third of its side. Bake for 50 minutes to an hour. 

Let it cool in the pan before taking off the mold and trasferring to a serving dish.

Makes 8-12 servings.

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