Wild Blueberry and Sweet Clover Cheesecake
Wild Blueberry and Sweet Clover Cheesecake
Ingredients
- 1 cup (140 g) frozen wild blueberries
- ½ cup (105 g) sugar
- 1 lemon, juice only
- 1 ¼ cups (175 g) graham cracker crumbs
- 2 tbsp sugar
- ¼ cup (55 g) unsalted butter, melted
- 1 cup (210 g) sugar
- 1 tbsp unbleached all-purpose flour
- 3 packages (250 g each) cream cheese, at room temperature
- ½ cup (125 ml) sour cream
- 3 eggs
- 1 egg yolk
- 1 tsp (5 ml) sweet clover extract or vanilla
- 1 tsp gelatin (see note)
- 1 tbsp (15 ml) water
- ½ cup (125 ml) blueberry juice (see note)
- 1 oz (30 g) white chocolate
- 1 tbsp (15 ml) 35% cream
Instructions
- In a small pot, combine the blueberries, sugar and lemon juice. Bring to a boil and simmer for 5 minutes. Drain through a sieve set over a bowl. Set aside the drained blueberries for the cake and the juice for the mirror glaze.
Wild Blueberry and Sweet Clover Cheesecake