LIMONCELLO CHEESECAKE
with Pinot Grigio-Blueberry Compote
NOTE: This recipe makes a smaller-than-usual four-serving cheesecake.
It is easily multiplied when more servings are required.
Ingredients
For the crust:
½ (+/- 3 oz.) Stack of Graham crackers, coarsely-crushed by hand
3 tbsp. Butter, melted
1 tsp. Corn starch
a pinch Kosher salt
a few grates Freshly ground nutmeg
For the filling:
8 oz. Cream cheese(1), at room temperature
+/- 1 c. Vanilla-flavored Greek yogurt(2)
2-3 tbsp. Limoncello liqueur
+/- ½ tbsp. Lemon zest
¼ c. Confectioners sugar
1 tsp. Vanilla extract (real; artificial is nasty)
For the compote:
1½ c. Blueberries (fresh or frozen)
1 c. Pinot Grigio (or similar wine)
⅓ c. Confectioners sugar
[1 tsp. Lemon juice, optional(3)]
a pinch Kosher salt
Preparation
Prepare the crust
• Preheat oven to 400°F.
• Grease a 9”x 9” glass or ceramic oven-safe dish (or 9” round pie plate). Set aside.
• In the bowl of a food processor fitted with the “S” blade, place the graham crackers.
• Pulse numerous times, to a somewhat fine texture.
• Add the corn starch, salt and nutmeg, and pulse a few times to combine.
• With the machine running, slowly drizzle in the melted butter through the feed tube until a somewhat dry paste forms.
• Dump the mixture into the prepared dish.
• Using your fingers, lightly press into an even layer in the bottom of the dish, but up the sides no more than ⅛ to ¼ inch.
• Place in oven, and bake for about 8 minutes, until the crust has firmed and become golden-brown.
• Remove from oven, and allow to cool on a rack or trivet until room-temperature.
Prepare the filling
• Clean the bowl and blade of the food processor, and dry with a dish towel. Replace on machine.
• In the food processor bowl, place the cream cheese, powdered sugar, and yogurt (and vanilla extract, if needed).
• Blend 30-60 seconds until quite smooth.
• Add the Limoncello and lemon zest, and pulse several times until nicely combined (the zest should remain visible!).
• Spread the filling into the prepared crust, and even the top with an offset spatula.
• Cover lightly with plastic wrap (or aluminum foil), being sure the covering does not touch the filling.
• Refrigerate, covered, two hours to overnight.
Prepare the compote
• To a medium saucepan, add the blueberries and wine. Cover and heat over medium flame, until steaming. (The wine should just cover the berries.)
• When steaming, add the salt, and slowly stir or whisk in the powdered sugar.
• [Add the lemon juice, as necessary.]
• Cover again, raise the heat a bit, and bring to a rapid simmer.
• Once simmering, uncover and continue simmering until reduced to ⅓ - ¼, and syrupy. (Some of the berries may burst. This is absolutely fine. Even marvelous!)
• Cover and refrigerate until thoroughly cooled.
Service
As prepared thus, slice into four even squares, place on dessert plates, and cover with a few tablespoons of the compote. Garnish with mint or candied lemon slices (pictured), and serve while still chilled.
Any remaining compote may be covered and refrigerated for about 5 days. It also makes a delightful topping for pancakes, ice cream, biscuits, and so forth.
This is about as elegant – yea, verily fabulous – as a “no-bake” cheesecake gets! What’s more, it is fairly quick and definitively easy to make.
This is an absolutely smashing end to any meal, particularly for a special occasion. While guarantee is neither expressed nor implied, it is likely to elicit “oos” and “ahs” from your guest(s).
[Backstory: If I serve this to a gentleman caller – how Southern of me – it is to determine several important factors. First, if he is game to venture into such a decadence, I am most definitely pursuing further dalliance; second, if it does not, at the very least, elicit early thoughts of marriage proposal in his head (as well it ought!), I can dismiss him as a boor, now carrying a bit of excess weight, unworthy of further pursuit. And finally, certainly no more of my cooking until he comes to his senses!)
(1). Neufchatel may be substituted to reduce fat content significantly.
(2) Alternatively, about 1 c. Greek yogurt flavored with 1 tsp. Vanilla extract may be used
(3) Only use the lemon juice if the wine is particularly dry and/or has few or no citrus notes.
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