A dessert staple to cap off your next dinner party
Dessert may be served last, but it still comes first in the hearts of many devoted foodies. Home cooks have many options to choose from when picking a dessert for a homemade meal, but sticking with a staple might be the way to go when serving lots of hungry dessert lovers.
Cheesecake is a popular dessert option that’s hard to resist. This recipe for “Cheesecake with Fresh Maine Blueberries” from Lines+Angles can satisfy a crowd and ensure your next dinner party ends on a delightful and decadent note.
Cheesecake with Fresh Maine Blueberries
Makes 12 servings
Ingredients:
For graham cracker crust:
2 1/3 cups graham cracker crumbs
1/2 cup unsalted butter; melted
1/4 cup sugar
For cheese filling:
2 lbs. cream cheese, room temperature
1 1/2 cups granulated sugar
1/4 cup unbleached all-purpose flour
5 large fresh eggs
2 cups sour cream
3 1/2 tablespoons milk
2 teaspoons pure vanilla extract
2 tablespoons fresh lemon zest
For blueberry topping and glaze:
3 1/4 cups fresh Maine blueberries
Editor’s note: Any type of blueberries will suffice; Maine blueberries are simply the variety the recipe creator used.
3 tablespoons apricot preserves
1 teaspoon water
Granulated sugar, for sprinkling
Directions:
For the graham cracker crust:
Preheat oven to 375º F. Butter the bottom of a 9-inch springform pan. Combine crust ingredients in a food processor and pulse until crumbs are just moist. Press crumb mixture firmly onto the bottom and up the sides of prepared pan. Bake until crust begins to turn golden, about 8 minutes. Remove from oven and transfer pan to a wire rack to cool. Maintain oven temperature.
For the cheese filling:
In a large bowl, combine cream cheese and sugar, using an electric mixer, until well blended. Beat in flour. Add eggs, one at a time, beating each one until well combined. Beat in sour cream, milk, vanilla, and lemon zest, mixing until smooth. Pour cheese filling over crust.
Bake cheesecake until center is just set and top is slightly puffed, about 1 hour. Turn off oven, keep oven door closed and let cheesecake stand in oven for 1 hour. Transfer cake to a cooling rack and let cool completely. Cover and refrigerate to cool further for at least 8 hours or overnight before serving.
For the blueberry topping and glaze:
Rinse blueberries and pat dry.
Put apricot preserves and water in a small saucepan. Cook over medium heat until preserves have completely melted. Strain to remove any fruit pieces or lumps. Let cool slightly.
Arrange blueberries on top of cheesecake. Gently brush the blueberries with the apricot glaze. Sprinkle with granulated sugar. Remove sides from springform pan.
