Last week I had the opportunity to dine at a very nice local restaurant with some friends. I feel it my duty to all of you to order dessert at these occasions particularly if they contain fruit. As you know I am committed to getting my 5-9 servings per day in a variety of forms and there, on the menu, was an individual Blueberry Cheesecake with Meyer Lemon Sauce. Well really, what was I supposed to do when presented with an opportunity to get TWO servings at once AND do research that might prove beneficial to my readers?
So the dessert was delicious and beautiful. It was the perfect blend of the creamy, tart and sweet with a nice texture both from the pop of the blueberries which are inside the cheesecake as opposed to the traditional topping and the crunch of the crust. So after enjoying I decided to try to make my own version. I baked mine in large muffin cups which worked out well but they sunk in the middle so they didn’t look as perfect as the one created by the professional pastry chef. Upon further analysis from my friend Lori, we determined that the restaurant probably baked full size cakes and cut the individual cakes out with a ring mold. Too much waste for me. The trick to using canned blueberries in this recipe is to drain them well and then toss them with a bit of flour so they remain suspended in the cream cheese batter.
The meyer lemon sauce is amazing and you really want to make this during the short season you can find these lemons. They are sweeter, smaller and thinner skinned than a regular lemon. I found them last week at COSTCO!!