Cheese Course

I was never a big fan of cheesecake until I made the association of cheesecake as a cheese course rather than a cake. On the rare occasion dining out that you might opt for what most would consider a hors d’oeuvre, a cheese plate certainly offers rich, decadent flavor, and often a fruity and/or acidic component to cut the fat and give balance. In this way, I equate a light, fluffy blueberry lemon cheesecake with what it really is – a cheese course.

Here is my in-progress recipe, adapted from Taste of Home

Blueberry-Lemon Cheesecake


1-1/2 cups fresh blueberries

1/4 cup sugar

2 tablespoons lemon juice

1 tablespoon lemon zest

2 teaspoons cornstarch

1 tablespoon cold water


1 cup graham cracker crumbs (about 16 squares)

2 tablespoons sugar

2 tablespoons butter, melted

1 tablespoon lemon zest


3 packages (8 ounces each) cream cheese, softened

1 cup sugar

1 cup light sour cream

2 tablespoons all-purpose flour

2 teaspoons vanilla extract

1 teaspoon lemon extract

4 large eggs, lightly beaten


  1. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and add lemon zest; cool to room temperature. Transfer to a blender or magic bullet; cover and process until smooth. Set aside.
  2. For crust, in a small bowl, combine the crumbs (I use a food processor to pulverize them), lemon zest and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 4 tablespoons blueberry mixture; cut through batter with a knife to swirl.
  4. Return pan to baking sheet. Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool or refrigerate until serving. Serve with remaining blueberry sauce drizzles on each slice.