A couple of weeks ago, I hosted a networking gathering and cocktails event for PYSIS, founded by one of my entrepreneurship classmates who was holding an IndieGoGo fundraiser for her business. It was a chance to introduce some cool businesswomen to each other and to practice some dishes on a group of willing subjects. I had taken the filling and dough from the Lemon-Lime-Coconut Tart that I made for #PiePartyGE last fall and turned it into tartlets, suitable for party-style finger food. Then, this weekend, I wondered how the same filling might work in cheesecake form.
I decided to turn convert this recipe into Lemon-Lime Cheesecakes, making a few tweaks, adding a Gingersnap Crust, and serving it with a Blueberry Compote. I had a few of the ingredients left from the original batch, so I mixed up enough to give me about a cup or so of the filling (about 1/2 of the recipe). I have a couple of 6-inch springform pans, which I thought would be the perfect size for experimenting with this recipe.
I really enjoy the sharpness of ginger and think it is a great partner with fruit, so I used gingersnaps as the base for the crust. If you aren’t a big fan of ginger (the flavor can be very strong in an all-gingersnap crust), you can also make the crust out of a combination of gingersnaps and your favorite butter cookies or graham crackers, if you prefer. I do think that the ginger flavor is a key component of this dessert, so I don’t recommend leaving it out altogether, but you can tame it a bit by using the other crumbs in the base of the cake.
Blueberries have been all over the local farmers’ market these past few weeks, and I had some still in my fridge from that same gathering. Although a few of them might be past their prime for eating right out of the container, I thought they’d be perfect to make into a compote. The tartness of the blueberries, cooked in a little water, sugar, and lemon juice, cut through the richness of the cheesecake and complements the spiciness of the ginger in the crust. This dessert can be made in advance to be served at a weeknight dinner, making the evening a bit more special.
Lemon-Lime Cheesecake with Gingersnap Crust & Blueberry Compote
Prep time: 2 hours (including baking time and cooling time)
Serving size: 2 6-inch cheesecakes
Butter to grease pans
4 Tbsp. Salted Butter, melted
1 c. Gingersnaps, crushed into fine crumbs
4 0z. Cream Cheese, softened
1/4 c. Sour Cream
1 oz. Heavy Cream
1/3 c. White Sugar
Juice and Zest of one Lemon
Juice and Zest of one Lime
Preheat the oven to 350 degrees Fahrentheit. Lightly grease two 6-inch springform pans with butter. Mix together melted butter with crushed gingersnaps. Divide the butter-gingersnap mixture between the two pans and press it into the bottom and sides of the pans to form a thin crust.
A a bowl, combine cream cheese, sour cream, and heavy cream into a smooth paste. Add egg, sugar, lemon and lime zest, and lemon and lime juice and whisk together until there are no lumps.