When your child is as obsessed about blowing candles as mine, you find every reason to bake a cake and place candles on it.
And when she gives you a pleading face like that,
You cave in and allow her to stick her fingers into the cake.
Happy 2015 to all of you ! I wish you the happiest New Year ahead!
Vanilla bean cheesecake with blueberry jam
For the crust:
1 cup all purpose flour
1 tbs corn starch
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1/3 cup sygar
2 large egg yolks
2 tsp pure vanilla extract
Preheat oven to 350F, generously butter the bottom and sides of a 9 inch springfom pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
Beat butter and sugar with an electric mixer on high until creamy. Add the egg yolks and vanilla. Beat until blended. Reduce the speen to low and mix in the flour mixture just until it disappears and a dough forms. Work the dough with your hands until it comes together in a ball. Chhill for about 30 minutes.
Flour your hands and place the dough in the center of your pan and begin pressing with the heels of your hands from the center outward toward the edges, working in circular motion around the pan, and up the sides. Keep pressing until the crust is flat on the bottom. Prick the crust in several places with a fork. Bake the crust just until it’s set and golden (about 15 minutes).
For the cheesecake
1 2/3 cups granulated sugar
1 vanilla bean (about 7 inches long), scrapped
900 gram cream cheese
1/4 cup corn starch
1 tbs pure vanilla extract
2 extra large eggs
3/4 cup heavy cream
For the blueberry jam
250 gram blueberries
1/2 – 1 cup sugar
2 tbs lemon juice
Make and bake the cake crust, and leave it in the pan. Keep the oven on.
Put one 225 grams of the cream cheese, 1/3 cup of the granulated sugar, cornstarch and the scraped vanilla beanin a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the sides of the bowl several times. increase the mixer speed to mendium and beat in the remaining 1 1/3 cup of sugar. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended, be careful not to overmix. Gently spoon batter on top of the crust.
Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan (about 75 minutes). Remove the cake from the water bath. transfer to a wire rack and let the cake cool for 2 hours (just walk away!)
LEave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours
Wash and drain blueberries. Over low heat, cook blueberries, with sugar and lemon juice until thick and syrupy.
Spoon over the cheesecake and chill.
