Blueberry Baroque Cheesecake

This is one of my most favorite cheesecake recipes. Simple in execution and simply divine in taste, this cheesecake is the perfect balance between light and rich.

*Vegan ingredient options included (you would never know it was not dairy, believe me!)

8 oz fresh or frozen blueberries (I recommend frozen, they are easier for straining)

Crust

1/4 sugar

6-8 oz graham crackers (depending on how thick you want the crust to be)

1/2 cup of roasted pecans, ground or finely chopped (buy the pecans raw and roast them in the oven at 350˚ F for 8-10 min. be careful that they don't burn)

2 oz butter (or vegan butter if you choose, I like to use the brand Earthbalance)

1 Tbsp sugar

fillling

20 oz cream cheese, softened (or Tofutti Cream Cheese for vegan option)

3/4 cup sour cream (or non-dairy sour cream)

2 eggs (egg beaters work well too)

1 cup sugar

1 tsp vanilla extract

zest of 1 lemon

Process the blueberries in a food processor and press through a sieve to collect the juice (you'll want about a 1/2 cup of juice from this). Discard the drained blueberries.

Mix the drained blueberry puree and sugar in a saucepan over a medium flame. Stir continuously until the sugar fully dissolves. Lower flame and allow to simmer for 8-10 until the mixture thickens. Remove from flame and allow to cool.

For the crust, process the graham crackers and roasted pecans until you have a coarse flour-like mixture. Add the butter and sugar, process until combined.

Line the bottom of a large springform pan with parchment paper and grease the whole pan.

Press the crust mixture into the bottom of the pan and put into the refrigerator to chill for about 30 minutes.

Preheat the oven to 280˚ F and begin making the filling.

Process the cream cheese in a food processor until smooth. Add the sour cream, eggs, sugar, vanilla, and lemon zest. Process again until smooth and fully combined.

Pour the cream cheese mixture into the pan over the crust.

With a spoon, drizzle the blueberry sauce over the top of the cheese cake and draw a butter knife through the top to create swirls.

Bake for 1 hour or a bit more until set (the cheesecake should crake in the center and jiggle slightly when moved).

Chill until cold.

Servings: 10-12

Music suggestions:

• Balletto No. 3 in C Major for 2 Cellos: Movement IV, Gavotta- Boccherini

• Sinfonia Concertante- Mozart