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
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Cheesecake:
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2
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pkg (each 8 oz/250 g) cream
Cheese, softened
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2
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½ cup
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Wildflower or other liquid honey
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125 mL
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1 tbsp
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Granulated sugar
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15 mL
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½ tsp
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Finely grated orange rind
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2 mL
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1
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Egg
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1
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1
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Egg yolk
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1
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1/3
cup
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Sour cream
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75 mL
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Crust:
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¾ cup
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Graham cracker crumbs
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175 mL
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¼ cup
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Finely chopped toasted pecans
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50 mL
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¼ cup
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Unsalted butter, melted
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50 mL
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3 tbsp
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Packed dark brown sugar
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45 mL
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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
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3 tbsp
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Granulated sugar
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45 mL
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1 tsp
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Cornstarch
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5 mL
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3 tbsp
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Port wine (or water)
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45 mL
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1 cup
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Wild or cultivated blueberries
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250 mL
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1 tsp
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Lemon juice
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5 mL
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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
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2½ cups
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Rolled oats (not instant)
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625 mL
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1¼ cups
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All-purpose flour
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300 mL
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1 cup
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Brown sugar, packed
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250 mL
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1 tbsp
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Grated orange rind
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15 mL
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¼ tsp
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Salt
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1 mL
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1 cup
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Cold butter, cubed
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250 mL
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Filling:
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3 cups
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Fresh blueberries
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750 mL
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½ cup
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Granulated sugar
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125 mL
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1/3
cup
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Orange juice
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75 mL
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4 tsp
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Cornstarch
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20 mL
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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.
