heather_in_sf
Well-known member
and I am not a cheesecake for dessert person. But I would love to have a slice of it right now. You have to go to the link and drool over the pictures...
Hmmm, I *could* go to the store...
LunaCafe's Blueberry, Lime & Rose Petal Cheesecake
To keep the pastry crumbs crisp, this dessert is slightly deconstructed. Most of the crumbs are served alongside, rather than under, the cheesecake. An added benefit of this plating method is that you can have as much of the pastry crumbs as you like. I like lots. J
Toasted Almond Pastry Crumbs
1 cup King Arthur all-purpose flour
1 cup toasted whole almonds
1 cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
10 tablespoons unsalted butter, chilled, cut into 10 pieces
Cheesecake
three 8-ounce packages Philadelphia brand cream cheese
3/4 cups sugar
3 eggs
1½ teaspoons vanilla
Blueberry, Lime & Rose Petal Topping
1 pound fresh blueberries (about 3 cups)
1/2 cup sugar
finely grated zest of 1 large lime
1/2 cup fresh lime juice
1 tablespoon cornstarch
½-1 teaspoon rose petal extract (the greater amount creates a pronounced rose flavor)
Fresh Blueberry Lime Sauce, optional
1. Lightly coat a 9-inch springform pan with vegetable spray. Reserve.
2. To make Toasted Almond Pastry Crumbs, combine the flour, almonds, brown sugar, cinnamon, ginger and cloves in a processor fitted with the steel knife. Pulse to finely grind the nuts.
3. Add the butter and pulse briefly just until the mixture begins to resemble fine crumbs.
4. Remove the crumbs from the work bowl and distribute evenly over the bottom of an edged baking sheet.
5. Bake at 400° for about 30-40 minutes, redistributing the crumbs several times to prevent overbrowning.
6. Remove from the oven and allow to cool on the pan.
7. Crush ½ cups of the cooled pastry crumbs and sprinkle over the bottom of the springform pan.
8. Crush or crumble the remaining pastry crumbs. Seal in an airtight plastic bag or container and reserve.
9. Using a processor or a stand mixer, beat the cream cheese and sugar until smooth, about 2 minutes.
10. Blend in the eggs and vanilla to a creamy consistency.
11. Pour the cream cheese mixture slowly over the pastry crumbs in the springform pan, so as not to mix with the crumbs.
12. Bake the cheesecake in a 350° oven for 25-30 minutes, just until the outer edges begin to puff only slightly. The center will not appear set. The cheesecake will continue to cook after it is out of the oven. (You know you over-baked the cheesecake if it has a grainy texture after chilling. It should be completely smooth and creamy.)
13. Remove from the oven and let cool for at least 30 minutes.
14. To make the blueberry topping, in a large saucepan, combine the blueberries, sugar, lime zest, lime juice and cornstarch, and mix well.
15. Bring to a full simmer to activate the cornstarch. When the liquid turns glossy, remove from the heat. Let cool for 10-15 minutes only.
16. Top the cooled cheesecake evenly with the sauce, let cool thoroughly, then cover with a domed piece of foil, and refrigerate for at least 6 hours or overnight.
17.
To serve, drizzle Fresh Blueberry Lime Sauce, if using, on the bottom of each serving plate. Arrange a slice of cheesecake on top of the sauce and spoon two small mounds of toasted almond pastry crumbs on either side of the cheesecake.
Serves 8
http://thelunacafe.com/blueberry-lime-rose-petal-cheesecake/
Hmmm, I *could* go to the store...
LunaCafe's Blueberry, Lime & Rose Petal Cheesecake
To keep the pastry crumbs crisp, this dessert is slightly deconstructed. Most of the crumbs are served alongside, rather than under, the cheesecake. An added benefit of this plating method is that you can have as much of the pastry crumbs as you like. I like lots. J
Toasted Almond Pastry Crumbs
1 cup King Arthur all-purpose flour
1 cup toasted whole almonds
1 cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
10 tablespoons unsalted butter, chilled, cut into 10 pieces
Cheesecake
three 8-ounce packages Philadelphia brand cream cheese
3/4 cups sugar
3 eggs
1½ teaspoons vanilla
Blueberry, Lime & Rose Petal Topping
1 pound fresh blueberries (about 3 cups)
1/2 cup sugar
finely grated zest of 1 large lime
1/2 cup fresh lime juice
1 tablespoon cornstarch
½-1 teaspoon rose petal extract (the greater amount creates a pronounced rose flavor)
Fresh Blueberry Lime Sauce, optional
1. Lightly coat a 9-inch springform pan with vegetable spray. Reserve.
2. To make Toasted Almond Pastry Crumbs, combine the flour, almonds, brown sugar, cinnamon, ginger and cloves in a processor fitted with the steel knife. Pulse to finely grind the nuts.
3. Add the butter and pulse briefly just until the mixture begins to resemble fine crumbs.
4. Remove the crumbs from the work bowl and distribute evenly over the bottom of an edged baking sheet.
5. Bake at 400° for about 30-40 minutes, redistributing the crumbs several times to prevent overbrowning.
6. Remove from the oven and allow to cool on the pan.
7. Crush ½ cups of the cooled pastry crumbs and sprinkle over the bottom of the springform pan.
8. Crush or crumble the remaining pastry crumbs. Seal in an airtight plastic bag or container and reserve.
9. Using a processor or a stand mixer, beat the cream cheese and sugar until smooth, about 2 minutes.
10. Blend in the eggs and vanilla to a creamy consistency.
11. Pour the cream cheese mixture slowly over the pastry crumbs in the springform pan, so as not to mix with the crumbs.
12. Bake the cheesecake in a 350° oven for 25-30 minutes, just until the outer edges begin to puff only slightly. The center will not appear set. The cheesecake will continue to cook after it is out of the oven. (You know you over-baked the cheesecake if it has a grainy texture after chilling. It should be completely smooth and creamy.)
13. Remove from the oven and let cool for at least 30 minutes.
14. To make the blueberry topping, in a large saucepan, combine the blueberries, sugar, lime zest, lime juice and cornstarch, and mix well.
15. Bring to a full simmer to activate the cornstarch. When the liquid turns glossy, remove from the heat. Let cool for 10-15 minutes only.
16. Top the cooled cheesecake evenly with the sauce, let cool thoroughly, then cover with a domed piece of foil, and refrigerate for at least 6 hours or overnight.
17.
To serve, drizzle Fresh Blueberry Lime Sauce, if using, on the bottom of each serving plate. Arrange a slice of cheesecake on top of the sauce and spoon two small mounds of toasted almond pastry crumbs on either side of the cheesecake.
Serves 8
http://thelunacafe.com/blueberry-lime-rose-petal-cheesecake/
