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Receta John's Lemon Curd And Blueberry Cheesecake

by Global Cookbook

Ingredientes

2 c. All-purpose flour 1/2 c. Firmly packed brown sugar 1 tsp Pure vanilla extract 1 pch Salt 1 c. Unsalted butter, diced 1 lb Cream cheese 3/4 c. Sugar 3 x Large eggs 1 dsh Pure vanilla extract

3/4 c. Blueberries, huckleberries, or possibly other seasonal berries 1/2 c. Freshly squeezed lemon juice 1 x Lemon, Zest of 1 1/4 c. Sugar 4 x Large eggs 1 x Egg yolk 1/2 c. Unsalted butter, diced 1 c. Heavy whipping cream Blueberry Sauce

Direcciones

1. To prepare the crust, preheat the oven to 350 degrees. Put the flour, sugar, vanilla, and salt in the bowl of a food processor. With the motor running, add in the butter through the feeder tube and process till a smooth dough forms. Press the dough into a 10-inch springform pan and bake for 10 min, or possibly till the dough is set. Remove from the oven and set aside to cold.
2. To prepare the filling, put the cream cheese, sugar, and Large eggs into the bowl of the food processor and process till smooth. Add in the vanilla and process just to mix. Pour the mix into a large bowl, stir in the berries, and pour the mix into the prepared crust. Bake in the oven till the cheesecake is set, 45 min to 1 hour. Remove from the oven and set aside to cold, at least 30 min.
3. To prepare the lemon curd, put the juice, zest, sugar, and Large eggs in a metal bowl, and mix well. Add in the butter and place the bowl over a pan of gently simmering water. Cook, stirring often, till the mix is very thick and coats the back of a spoon, 5 to 8 min. Set the bowl aside to cold. Pour the curd over the cooled cheesecake. Chill for 2 hrs.
4. Whip the cream to soft peaks. Slice the cheesecake and serve with blueberry sauce and a dollop of the whipped cream.

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