I have committed a cardinal sin in the world of blogging and that is to not update my page for ages – and I mean ages.
It is not like I have thrown my utensils in the air and left the confines of my kitchen, we have been on vacation, enjoying each others company and a glorious Summer – so cooking has not been at the forefront of my mind. We also had farmstand on almost every corner, bulging with Summers produce – cooking perfectly ripe tomatoes was not an option when we could eat them with a drizzle of olive oil and a sprinkle of sea salt. Simple salads that required nothing more than a chopping board and a knife, fresh fruit and loads of gelato were our typical holiday fare.
I whipped up this little number a couple of weeks ago when the sun was high in the sky and blueberries were bountiful, it is pretty much cheesecake bar and a very good one at that. The combination of cream cheese and whipped cream is just lush and creates the perfect filling for the compote-like blueberry topping. The base is your standard buttery shortbread biscuit with a peppering of toasted pecans – adding another element of perfection.
So long Summer, the chill in the air today was testament to Fall and along with the weather I am expecting to see a wonderful array of Autumnal produce very soon – apples and pumpkins immediately spring to mind….
I will be back soon – I promise!
Topping
3 1/2 cups fresh blueberries, divided
1/4 cup granulated sugar
1/8 cup brown sugar
4 1/2 teaspoons cornstarch, dissolved in 4 1/2 teaspoons water
3/4 tsp lemon zest
Base
3/4 cup unsalted butter, melted
2 cups all-purpose flour
1 cup toasted pecans, chopped
2 tablespoons confectioners (powdered/icing) sugar
Filling
2 cups heavy cream
16 ounces cream cheese, at room temperature
2 cups confectioners sugar
To make the blueberry topping, combine 1 1/2 cups blueberries in a large pot with the sugars. Cook over medium-high heat, stirring constantly, until sugar is dissolved, blueberries start to pop, and mixture comes to a boil. Add the cornstarch/water mixture and stir until blueberry mixture is slightly thickened. Remove from heat, stir in remaining 2 cups of blueberries and lemon zest. Cool to room temperature and refrigerate until ready to use (can be made a few days ahead of time).
To make the crust, preheat the oven to 325F. Butter a 9 x 13 inch baking dish. In a medium-sized bowl, combine the melted butter, flour, and pecans. Press mixture into the bottom of the prepared pan. Bake for 15 minutes, until it begins to brown lightly. Cool to room temperature.
To make the filling, whip the cream with an electric mixture until thick and creamy. Set aside. In a separate bowl, beat cream cheese and confectioners sugar until smooth. Fold whipped cream into the cream cheese mixture, just until combined.
Spread filling evenly over the crust. Top with blueberry mixture. Refrigerate for one hour, or until set. Cut into slices and serve.
Source: adapted from Magnolia Bakery
© 2012, Michelle. All rights reserved.
