It has been a busy week, as am I sure is true for you too ! Work has picked up and I took on a new assignment-writing once a month for our blog at work . I'm very excited about that and trying to map out my strategy ! I'm a week away from first deadline and first blog so if I seem a little scattered it's because I am !
On top of that I had to do what we call "site visits", that is visit the hotels we sell as part of our tour packages so I know what I'm talking about when I make recommendations to our customers ! It couldn't have been a more beautiful day to visit Victoria, BC. The skies were blue, the waters calm and our boat, Clipper IV fast and comfortable.
In between site visits I discovered a wonderful little Scottish Pub that opened in Victoria just a little under 2years ago-The Bard and Banker. If you are in Victoria stop by and order the Pork Sliders for lunch. You will not be disappointed ! 3 little sliders of delectable pork served three ways, a spicy pork sausage with a sweet smokey sauce, a pulled pork with zesty barbecue sauce and coleslaw dressing and last but not least a crisp bacon,lettuce and tomato slider. Mmm Mmmm good. Definitely on my list to return to and should be on yours too.
But I digress, again and again. Back to Chocoholic Fridays-today I'm dedicating my White Chocolate,cinnamon blueberry , mouth puckering lemon cheesecake to Chocoholic Fridays ! I started working on this recipe on Tuesday and after 2 other combinations this is the recipe I came up with. Warning- this is not your one little bite won't hurt me cheesecake. This is give me the cheesecake or I will huff and puff and blow your house down cheesecake ! So don't say I didn't warn you.
White Chocolate,Cinnamon Blueberry, Mouth Puckering Lemon Cheesecake
1 cup finely crushed lemon shortbread cookies or make your own lemon shortbread !
1 cup finely crushed lemon snicker doodles -ditto
1/4 cup unsalted butter, melted
2 tablespoons sugar
2 tablespoons fresh lemon zest
1 1/2 lbs creme cheese,room temperature softened
2 cups coarsely chopped white chocolate
1 cup sugar
1/2 cup of sour cream (or whipping cream)
4 large eggs-room temperature
2 teaspoons pure vanilla extract
1 teaspoon lemon extract
1/4 cup all purpose flour
1 cup coarsely chopped lemon shortbread and lemon snicker doodle cookies
11/2 cups of whole blueberries
1/2 cup Hershey cinnamon chips.
3 tablespoons ground cinnamon mixed with 1/4 cup sugar
Zest of one lemon
Preheat oven to 325F and line a baking sheet with parchment paper.
For the crust:
Toss the crushed cookie crumbs,butter and sugar together in the bottom of an 9" spring form pan. Press the crust into bottom of pan ,clean the sides of any stray crumbs and spray the sides lightly with a nonstick cooking spray. Sprinkle the 2 tablespoons of lemon zest over the crust.
In a mixer bowl, blend cream cheese,sugar,and sour cream until smooth, scraping bottom and sides of bowl to incorporate everything, about 3-4 minutes. Stir in eggs,vanilla,lemon and flour and blend well for 2-3 minutes on low speed. You don't want to beat and incorporate air into your batter.
Place the spring form pan on the parchment lined cookie sheet. Sprinkle 1 cup of fresh blueberries over the crust . Spoon one third of the cheesecake filling into prepared pan and top with half each of chopped cookies,cinnamon chips and the zest of one lemon and 1 cup of the coarsely chopped white chocolate. Dust on some cinnamon sugar. Cover with the 1/2 cup blueberries and another third of the cream cheese filling and then layer on more cookies,more cinnamon chips, and more cinnamon sugar. Add the last bit of filling and finish the top of the cake with cookie crumbs,coarsely chopped cookies in small pieces, cinnamon chips,the remaining white chocolate and a good dusting of cinnamon sugar. You want to end up with what looks like a streusel type topping.
Bake 55-65 minutes. Turn off the oven, open the oven door about 6 inches and let the cheesecake cool down inside the oven for 1 hour. Don't be alarmed if the center appears jiggly prior to chilling it-it should and it will firm up. Once cooled move it to the refrigerator and chill for at least 6 hours-12 hours is best. Carefully loosen the spring form pan from the cheesecake-you may need to slide a flexible metal spatula which has been dipped in hot water around the inside ring of the cheesecake to loosen it.
Dust with confectioners' sugar before serving.