Blueberry Cheesecake

For the crust:

2 cups shortbread crumbs (about 20 to 25 shortbread cookies finely crushed)
6 tbsp. unsalted butter, melted

Generously butter a 9-inch springform pan.

Combine the shortbread crumbs and the butter in a bowl and mix well.

Pack the crumbs into the pan, making sure to spread them about a quarter of the way up the sides of the pan. Place the crust in the refrigerator while you prepare the filling.

For the filling:

3 8-ounce packages cream cheese, at room temperature
3/4 cup sugar
3 large eggs
1 large egg yolk
1/2 cup heavy cream
2 tbsp. finely grated lemon zest
1/2 cup fresh lemon juice
2 tbsp. all-purpose flour
2 tbsp. vanilla extract
1/2 tsp. salt
2 cups ripe blueberries

Preheat the oven to 450 degrees F.

Combine the cream cheese and the sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix at medium speed until smooth and fluffy (4 to 5 minutes).

Beat the eggs and the yolk in one at a time making sure to scrape down the sides of the bowl occasionally.

Add the heavy cream, the lemon zest and juice, the flour, vanilla and the salt. Mix well.

Using a rubber spatula, carefully mix in the blueberries.

Pour the filling into the prepared pan. Place the pan in the oven for 15 minutes.

Lower the oven temperature to 200 degrees F. and bake for an hour. Once done, turn off the oven and open the door slightly. Leave the cheesecake in the oven for 45 minutes.

Remove the cheesecake and let it cool completely on a wire rack. Once cool, refrigerate the cheesecake overnight (or for about 8 hours) before serving.

Serve the cheesecake with a fruit sauce like raspberry curd.

Enjoy!

Pecan pie cheesecake

You will require a 20 cm (8 inch) loose based cake tin, base lined.

PECAN CRUST
5oz of pecan pieces
7oz of brown sugar
1¾ glass of water
---> toast the chopped pecans for 5 minutes in the oven at 160°/ 320F
---> mix water and sugar in a pan, put on low het and bring to a
boil, stirring often. When it thickens, take it off the heat and stop
the (bain marie hm). Stir in the nuts before it hardens, then spread
on a cookie sheet lightly swept with oil. Let cool in the fridge.

CRUMBLE CRUST
1½oz of salt(ed butter
3oz of floor
2 tablespoon of brown sugar
---> Mix everything (everything what?) manually til you get a crumble
type dough, store in the fridge for later.

CHEESECAKE FILLING
12oz of Mascarpone cheese (creamy) or Ricotta cheese (firm)
12oz of Philadelphia cheese
1 teaspoon of vanilla essence
3¾oz of brown sugar
3 eggs
1 egg yolk
a pinch of lemon zest
---> Mix slowly, adding ingredients one after the others slowly.
---> grease the tin with butter. Pour in and bake in a low oven,
150C/300F, until the centre just wobbles and the top is golden brown
---> After 40mn, add the crumble dough on the cake so it bakes too
---> When the cake is done, take it out of the oven and spread the
caramelized pecans on top evenly. Refrigerate at least 6 hours before
serving.

Serve with a cup of cofee, Bon Appétit !

Pumpkin Cheesecake

Crust:
1 1/2 C Gluten Free Ginger Snap crumbs (food processor)
1/4 C Butter (melted)
1/4 C Sugar

Mix together and press into bottom of prepared springform pan. Bake in preheated 350 oven for 7-8 minutes. Set aside.

Filling:
2 packages softened cream cheese (I used one Fat Free Philadelphia Cream Cheese and one Neufchatel)
1/8 C granulated sugar
2/3 C brown sugar
1 T Tapioca Starch
1 T vanilla extract
3 eggs
1 1/2 C Pumpkin Puree (Libby's canned pumpkin)
3/8 t ground cinnamon
3/8 t ground nutmeg
3/8 t ground cloves

Cream cheese should be room temperature and softened. Stir sugars with tapioca starch and mix it with cream sugars. Add in vanilla. Beat eggs in separate bowl and mix into cheeses slowly. Spoon in pumpkin and sprinkle spices. Mix until just blended.

Pour into springform pan with crust and bake at 350 degrees for 30 minutes. Turn down oven to 325 and continue to cook for additional 35 minutes.

Gluten Free is delicious!!!