Blueberries are among Canada’s gifts
to the world, and now’s the time to enjoy them
Wildflower Honey Cheesecake with Blueberry Compote
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.
Wildflower
Honey Cheesecake with Blueberry Compote
|
Cheesecake: |
|
|
|
2 |
pkg (each 8 oz/250 g) cream Cheese, softened |
2 |
|
½ cup |
Wildflower or other liquid honey |
125 mL |
|
1 tbsp |
Granulated sugar |
15 mL |
|
½ tsp |
Finely grated orange rind |
2 mL |
|
1 |
Egg |
1 |
|
1 |
Egg yolk |
1 |
|
1/3 |
Sour cream |
75 mL |
|
Crust: |
|
|
|
¾ cup |
Graham cracker crumbs |
175 mL |
|
¼ cup |
Finely chopped toasted pecans |
50 mL |
|
¼ cup |
Unsalted butter, melted |
50 mL |
|
3 tbsp |
Packed dark brown sugar |
45 mL |
Grease bottom of 6-inch (1.25-L) spring
form pan; line side with parchment paper. Set on large square of heavy-duty
foil; press foil 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 half way 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, one at a time. Blend in sour cream. Pour into crust.
Set spring form pan in larger pan; pour
enough hot water into larger pan to come 1 inch (2.5 cm) up sides. Bake in
center of 350°F (180°C) oven until shine disappears and edge is set but center
still jiggles slightly, 60 to 65 minutes.
Remove spring form pan 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. Makes 8
servings. Per serving: about 493 cal, 7g pro, 34g total fat (19g sat.fat), 43g
carb, 1g fibre, 136mg dial, 264mg sodium. %RDI: 7% calcium, 11%iron, 32% vitA,
3% vitC, 11% folate.
Blueberry Compote
|
3 tbsp |
Granulated sugar |
45 mL |
|
1 tsp |
Cornstarch |
5 mL |
|
3 tbsp |
Port wine (or water) |
45 mL |
|
1 cup |
Wild or cultivated blueberries |
250 mL |
|
1 tsp |
Lemon juice |
5 mL |
In small sauce pan, whisk sugar with
cornstarch; whisk in port and 1 tbsp (15mL) water. Add blueberries; cook over
medium-low heat, stirring constantly, until thickened and berries begin to
break up, about 5 minutes. Remove from heat; stir in lemon juice. (Make-ahead:
Let cool; refrigerate in airtight container for
up to 4 days.) Makes about ¾ cup (175mL)
Blueberry Oatmeal Squares
Blueberry
Oatmeal Squares
|
2½ cups |
Rolled oats (not instant) |
625 mL |
|
1¼ cups |
All-purpose flour |
300 mL |
|
1 cup |
Brown sugar, packed |
250 mL |
|
1 tbsp |
Grated orange rind |
15 mL |
|
¼ tsp |
Salt |
1 mL |
|
1 cup |
Cold butter, cubed |
250 mL |
|
Filling: |
|
|
|
3 cups |
Fresh blueberries |
750 mL |
|
½ cup |
Granulated sugar |
125 mL |
|
1/3 |
Orange juice |
75 mL |
|
4 tsp |
Cornstarch |
20 mL |
Filling: In
saucepan, bring blueberries, sugar, and orange juice to boil; reduce heat and
simmer until tender, about 10 minutes. Whisk cornstarch with 2 tbsp (25 mL)
water; whisk into blueberries and boil, stirring, until thickened, about
1 minute. Place plastic wrap directly on filling surface; refrigerate until cooled,
about 1 hour.
In large bowl, whisk together oats, flour,
sugar, orange rind, and salt; with pastry blender, cut in butter until in
coarse crumbs. Press half into 8-inch (2-L) square parchment-paper-lined metal
cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture,
pressing lightly.
Bake in center of 350°F (180°C) oven until
light golden, about 45 minutes. Let cool on rack before cutting into squares. (Make-ahead:
Cover and refrigerate for up to 2
days or overwrap with heavy-duty foil and
freeze for up to 2 weeks.) Makes 24 squares.
Per square: about 193 cal, 2g pro, 8g total
fat (5g sat.fat), 28g carb, 2g fibre, 20mg chol, 84 mg sodium. % RDI: 2%
calcium, 7% iron, 7% vit A, 5% vit C, 8%folate.