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Category: Cheesecake
Prep Time: Cook Time: Total Time:
2 1/2 sticks butter, chilled
1 cup plus 2 tbsp sugar
3/4 tsp vanilla
Salt
1 1/4 cups plus 1 tbsp flour
14 oz cream cheese, softened
Freshly squeezed juice of ½ lemon
8 large egg yolks
1/4 cup apricot preserves
1 pint blueberries, rinsed and dried
Remove 1/2 stick butter from the refrigerator and let sit at room temperature until soft. In a large bowl, cream together the butter, 2 tbsp sugar, 1/4 tsp vanilla, and a pinch of salt. When well blended, work in 3/4 cup flour. If more liquid is needed to make a smooth dough gradually 2 to 3 tsp ice water. Form into a ball, wrap in plastic, and refrigerate for 20 minutes.
Preheat the oven to 350. On a lightly floured surface, roll out the dough with a rolling pin until it is about 1/4 inch thick. Center a 10 inch springform pan on the dough and trim around the edge to make a circle of dough. Transfer to an ungreased baking sheet and prick with a fork. Place in the preheated oven and bake for 10 minutes. Remove from the oven and set aside to cool. Leave the oven at 350.
Melt 1 1/2 sticks butter in a small saucepan over low heat. In a large bowl, beat together the cream cheese and 3/4 cup sugar. When well blended add the lemon juice, a pinch of salt, and the remaining ½ tsp vanilla. Stir in 1 tbsp of flour then add the egg yolks one at a time, stirring after each addition. Beating constantly with an electric mixer set on low speed. Add the melted butter in a slow steady stream. Set aside.
Using a pastry blender, combine the remaining half stick of butter and 1/4 cup sugar in a medium bowl. Cut in the remaining ½ cup flour and the baking powder to form pea-sized crumbs. Do not over mix.
To assemble, Place the baked crust in the springform pan. Spread the apricot preserves over it. Add the blueberries in a layer, followed by the cream cheese filling. Sprinkle the crumble on top and place in the preheated oven. Bake for about 30 minutes, or until the crumble is golden brown. Remove from the oven and set aside to cool. May be served chilled or at room temperature.
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BLUEBERRY CRUMBLE CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
2 1/2 sticks butter, chilled
1 cup plus 2 tbsp sugar
3/4 tsp vanilla
Salt
1 1/4 cups plus 1 tbsp flour
14 oz cream cheese, softened
Freshly squeezed juice of ½ lemon
8 large egg yolks
1/4 cup apricot preserves
1 pint blueberries, rinsed and dried
Remove 1/2 stick butter from the refrigerator and let sit at room temperature until soft. In a large bowl, cream together the butter, 2 tbsp sugar, 1/4 tsp vanilla, and a pinch of salt. When well blended, work in 3/4 cup flour. If more liquid is needed to make a smooth dough gradually 2 to 3 tsp ice water. Form into a ball, wrap in plastic, and refrigerate for 20 minutes.
Preheat the oven to 350. On a lightly floured surface, roll out the dough with a rolling pin until it is about 1/4 inch thick. Center a 10 inch springform pan on the dough and trim around the edge to make a circle of dough. Transfer to an ungreased baking sheet and prick with a fork. Place in the preheated oven and bake for 10 minutes. Remove from the oven and set aside to cool. Leave the oven at 350.
Melt 1 1/2 sticks butter in a small saucepan over low heat. In a large bowl, beat together the cream cheese and 3/4 cup sugar. When well blended add the lemon juice, a pinch of salt, and the remaining ½ tsp vanilla. Stir in 1 tbsp of flour then add the egg yolks one at a time, stirring after each addition. Beating constantly with an electric mixer set on low speed. Add the melted butter in a slow steady stream. Set aside.
Using a pastry blender, combine the remaining half stick of butter and 1/4 cup sugar in a medium bowl. Cut in the remaining ½ cup flour and the baking powder to form pea-sized crumbs. Do not over mix.
To assemble, Place the baked crust in the springform pan. Spread the apricot preserves over it. Add the blueberries in a layer, followed by the cream cheese filling. Sprinkle the crumble on top and place in the preheated oven. Bake for about 30 minutes, or until the crumble is golden brown. Remove from the oven and set aside to cool. May be served chilled or at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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