Wild Blueberry and Sweet Clover Cheesecake

Name: Wild Blueberry and Sweet Clover Cheesecake
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 25 squares
Ingredients: 1 cup (140 g) frozen wild blueberries; ½ cup (105 g) sugar; 1 lemon, juice only; 1 ¼ cups (175 g) graham cracker crumbs; 2 tbsp sugar; ¼ cup (55 g) unsalted butter, melted; 1 cup (210 g) sugar; 1 tbsp unbleached all-purpose flour; 3 packages (250 g each) cream cheese, at room temperature; ½ cup (125 ml) sour cream; 3 eggs; 1 egg yolk; 1 tsp (5 ml) sweet clover extract or vanilla; 1 tsp gelatin (see note); 1 tbsp (15 ml) water; ½ cup (125 ml) blueberry juice (see note); 1 oz (30 g) white chocolate; 1 tbsp (15 ml) 35% cream

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Preparation 45 MIN

Cooking 1 H 30 MIN

Cooling 9 H
Servings 1
Makes 25 squares
Freezes

Ingredients
Preparation

Ingredients

Blueberry Filling

1 cup (140 g) frozen wild blueberries
½ cup (105 g) sugar
1 lemon, juice only

Graham Crust

1 ¼ cups (175 g) graham cracker crumbs
2 tbsp sugar
¼ cup (55 g) unsalted butter, melted

Cream Cheese Filling

1 cup (210 g) sugar
1 tbsp unbleached all-purpose flour
3 packages (250 g each) cream cheese, at room temperature
½ cup (125 ml) sour cream
3 eggs
1 egg yolk
1 tsp (5 ml) sweet clover extract or vanilla

Blueberry Mirror Glaze

1 tsp gelatin (see note)
1 tbsp (15 ml) water
½ cup (125 ml) blueberry juice (see note)

Decorations

1 oz (30 g) white chocolate
1 tbsp (15 ml) 35% cream

Preparation

Blueberry Filling

In a small pot, combine the blueberries, sugar and lemon juice. Bring to a boil and simmer for 5 minutes. Drain through a sieve set over a bowl. Set aside the drained blueberries for the cake and the juice for the mirror glaze.

Graham Crust

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan. Line with parchment paper, letting it hang over 2 sides.
In a bowl, combine all of the ingredients. Lightly press along the bottom of the prepared pan. Bake for 12 minutes. Let cool. Lower the oven temperature to 325°F (165°C).

Cream Cheese Filling

In a food processor, combine the sugar and flour. Add the cream cheese and blend until smooth. Use a spatula to scrape down the sides of the food processor as needed. Add the rest of the ingredients and blend again to combine. Pour one-third of the mixture over the crust. Top with the drained blueberries, then add the remaining cheese filling.
Prepare a hot water bath: place the cake in a large baking dish. Add enough boiling water to the large baking dish to come halfway up the side of the square pan.
Bake for 1 hour 15 minutes or until a thermometer inserted in the centre of the cake reads 150°F (65°C). Remove the cake from the hot water bath and let cool for 1 hour. Refrigerate for 1 hour.

Blueberry Mirror Glaze

In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes.
In a pot over medium heat, warm the reserved blueberry juice. Add the gelatin mixture and cook for 1 minute while stirring. Gently pour over the cheesecake. Refrigerate for 6 to 8 hours or until completely chilled.

Decorations

In the microwave oven, heat the chocolate and cream for a few seconds until the chocolate has melted. Mix well.
Run a thin blade between the side of the pan and the cake, then unmould. Place on a work surface.
To make white chocolate decorations, transfer the chocolate mixture to a small parchment paper cone. Cut the tip off the cone and drizzle the white chocolate over the cake in straight lines.
Cut the cake into 1 1/2-inch (4 cm) cubes. The cheesecake will keep for 1 week in an airtight container in the refrigerator.

Note

If you do not yield ½ cup (125 ml) of blueberry juice after simmering the blueberries, add enough water to get a total of ½ cup (125 ml) of liquid.

We tried replacing the gelatin (which contains animal products) in this recipe to make a vegetarian cake, but despite several attempts with agar-agar, we were unable to produce satisfactory results.