I really need to apologize. I've been a bad blogger and I know it. It's not like I've been on vacation in Hawaii (I wish), packing up my house for a move (so glad I'm not), or anything tremendous. Blogging has just been a lower priority this summer, so I've spent less time at the computer, both working on my own blog and visiting other blogs.
This situation isn't likely to change soon. There's a lot going on, nothing major or negative, just life with a husband, two kids at home, two grown kids within hollering distance, school, and, of course, the ever-growing list of things I want to bake.
But, since I do feel like I've disappointed you, my loyal readers, both of you, I will give you a gift. A week of blueberry posts.
My blueberry bushes performed magnificently this year. We've had the most amazing crop and I've spent a lot of time picking blueberries and figuring out what to do with all them. Since I've been so slow in getting up posts, I've accumulated a week's worth for you to enjoy.
First up is a blueberry cheesecake. A friend gave me the book 500 Cakes for my birthday and this was the first thing I picked to make from it. This is really a summertime cheesecake. The tartness of lime keeps it from being overly sweet and it's a light cheesecake that doesn't sit like a brick in your stomach. It's creamy and smooth, with fresh blueberries bursting in every bite. I can't think of a better way to round off a meal (or my thighs).
Creamy Blueberry Lime Cheesecake
- adapted from 500 Cakes by Susannah Blake
1-2/3 cup finely ground graham cracker crumbs (about 1 packet of crackers)
1/2 stick (4 Tbsp) butter, melted
1 lb cream cheese
3/4 cup superfine sugar
2 tsp cornstarch
2/3 cup sour cream
3 extra-large eggs
finely grated zest and juice of 1 or 2 limes
1 cup fresh blueberries, plus 1-1/4 cups to decorate
1- Grease a 10-inch (23-cm) round springform cake pan. Stir the crumbs into the melted butter, then spread over the bottom of the prepared pan, pressing down to make an even base. Chill for 30 minutes. Wrap the base and sides of pan in two layers of foil to make a watertight seal. Use wide foil, so that it comes all the way up the side of the pan all the way around.
2- Preheat the oven to 350 deg. F (180 deg. C). Put a tea kettle full of water on to boil.
3-Beat the cream cheese until creamy, then beat in the sugar and cornstarch. Stir in the sour cream until smooth and creamy, then beat in the eggs followed by the lime zest and juice. Fold in 1 cup blueberries. Pour filling into the cake pan, tapping the sides of the pan to level the surface.
4- Place the pan inside a roasting pan and pour boiling water around it to about 1 to 1-1/2 inches deep, shielding the cake so you don't spatter boiling water onto it. Bake for 45 minutes until set (but still with a wobble in the middle).
5- Let the cake cool in it's pan on a wire rack, then chill for at least 4 hours or overnight. To serve, carefully remove the outer ring and top with remaining fresh blueberries.