Wildflower Honey Cheesecake with Blueberry Compote
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 493 |
| pro | 7 g |
| total fat | 34 g |
| sat. fat | 19 g |
| carb | 43 g |
| fibre | 1 g |
| chol | 136 mg |
| sodium | 264 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 11 |
| vit A | 32 |
| vit C | 3 |
| folate | 11 |
This small honey cheesecake creates a big “buzz” with its ultracreamy texture. Have the cream cheese, eggs and sour cream at room temperature and you'll achieve greatness.
Ingredients
- Cheesecake:
- 2 pkg (each 8 oz/250 g) cream cheese, softened
- 1/2 cup wildflower honey or liquid honey
- 1 tbsp granulated sugar
- 1/2 tsp finely grated lemon rind
- 1 egg
- 1 egg yolk
- 1/3 cup sour cream
- Crust:
- 3/4 cup graham cracker crumbs
- 1/4 cup finely chopped toasted pecans
- 1/4 cup unsalted butter, melted
- 3 tbsp packed brown sugar
Preparation
Grease bottom of 6-inch (1.25 L) springform pan; line side with parchment paper. Set on large square of heavy-duty foil; press up side of pan. Set aside.
Crust: In small bowl, stir together graham cracker crumbs, pecans, butter and brown sugar until moistened; press over bottom and halfway up side of prepared pan. Bake in centre of 350°F (180°C) oven until firm, 7 to 8 minutes. Let cool.
Cheesecake: In bowl, beat cheese with honey; beat in sugar and orange rind. Stir in egg and egg yolk, 1 at a time. Blend in sour cream. Pour into crust.
Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides. Bake in centre of 350°F (180°C) oven until shine disappears and edge is set but centre still jiggles slightly, 60 to 65 minutes.
Remove cheesecake from water and transfer to rack; remove foil and let cool. Cover and refrigerate until set, about 6 hours. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 2 days.)
Serve with Blueberry Compote.
Crust: In small bowl, stir together graham cracker crumbs, pecans, butter and brown sugar until moistened; press over bottom and halfway up side of prepared pan. Bake in centre of 350°F (180°C) oven until firm, 7 to 8 minutes. Let cool.
Cheesecake: In bowl, beat cheese with honey; beat in sugar and orange rind. Stir in egg and egg yolk, 1 at a time. Blend in sour cream. Pour into crust.
Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides. Bake in centre of 350°F (180°C) oven until shine disappears and edge is set but centre still jiggles slightly, 60 to 65 minutes.
Remove cheesecake from water and transfer to rack; remove foil and let cool. Cover and refrigerate until set, about 6 hours. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 2 days.)
Serve with Blueberry Compote.
Source : Canadian Living Magazine: August 2008
- Keywords : Bake; Dessert; Blueberries; Cream cheese;
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