{"id":665,"date":"2018-07-31T23:31:47","date_gmt":"2018-07-31T23:31:47","guid":{"rendered":"https:\/\/twiceifilikeit.com\/?p=665"},"modified":"2018-08-15T23:36:34","modified_gmt":"2018-08-15T23:36:34","slug":"cheese-course","status":"publish","type":"post","link":"https:\/\/twiceifilikeit.com\/?p=665","title":{"rendered":"Cheese Course"},"content":{"rendered":"

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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\u2019oeuvre, 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 \u2013 a cheese course.<\/p>\n

Here is my in-progress recipe, adapted from Taste of Home<\/em><\/p>\n

Blueberry-Lemon Cheesecake<\/span><\/strong><\/p>\n

TOPPING\/SWIRL INGREDIENTS<\/span><\/p>\n

1-1\/2 cups fresh blueberries<\/p>\n

1\/4 cup sugar<\/p>\n

2 tablespoons lemon juice<\/p>\n

1 tablespoon lemon zest<\/p>\n

2 teaspoons cornstarch<\/p>\n

1 tablespoon cold water<\/p>\n

CRUST INGREDIENTS<\/span><\/p>\n

1 cup graham cracker crumbs (about 16 squares)<\/p>\n

2 tablespoons sugar<\/p>\n

2 tablespoons butter, melted<\/p>\n

1 tablespoon lemon zest<\/p>\n

FILLING INGREDIENTS<\/span><\/p>\n

3 packages (8 ounces each) cream cheese, softened<\/p>\n

1 cup sugar<\/p>\n

1 cup light sour cream<\/p>\n

2 tablespoons all-purpose flour<\/p>\n

2 teaspoons vanilla extract<\/p>\n

1 teaspoon lemon extract<\/p>\n

4 large eggs, lightly beaten<\/p>\n

Directions<\/span><\/strong><\/p>\n

    \n
  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.<\/li>\n
  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\u00b0 for 10 minutes. Cool on a wire rack.<\/li>\n
  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.<\/li>\n
  4. Return pan to baking sheet. Bake at 350\u00b0 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.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    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\u2019oeuvre, a cheese plate certainly offers rich, decadent flavor, and often a fruity and\/or acidic… Continue reading Cheese Course<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-665","post","type-post","status-publish","format-standard","hentry","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/twiceifilikeit.com\/index.php?rest_route=\/wp\/v2\/posts\/665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/twiceifilikeit.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/twiceifilikeit.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/twiceifilikeit.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/twiceifilikeit.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=665"}],"version-history":[{"count":2,"href":"https:\/\/twiceifilikeit.com\/index.php?rest_route=\/wp\/v2\/posts\/665\/revisions"}],"predecessor-version":[{"id":668,"href":"https:\/\/twiceifilikeit.com\/index.php?rest_route=\/wp\/v2\/posts\/665\/revisions\/668"}],"wp:attachment":[{"href":"https:\/\/twiceifilikeit.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/twiceifilikeit.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=665"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/twiceifilikeit.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}