I know it's been way too long since I've updated this blog. To be fair, it's summer which means there's been a lot more boozing (mostly by myself, with the dog) and late night shenanigans (again, with the dog). But there are just excuses. I'm sorry.
I got Rosie spayed a few days ago and I've been keeping myself awake all night double checking to make sure she's not dead and I fear the resulting stress has taken a toll. To all you dog owners: Are you always worried out of your mind that your animal may stop breathing at any second and you need to be around them all the time to make sure that won't happen? I need to keep telling myself the wise advice my mom gave me when I first got her: Chill the fuck out and get a drink. Thanks mom! Advice taken!
I've been having some writer's block lately but I do have a story that's churning around in my head which I will get down on this blog soon.
But on to the baking.
It's the Canada Day long weekend here so I'm taking the time to bake up a storm with a spatula in one hand and white wine in the other. Originally I was going to make something Canada Day themed like a red velvet cake but then I came upon this excellent lemon blueberry cheesecake recipe from Pip & Ebby which seemed too good to pass up.
It has all the elements of a delicious summer dessert: Cheesecake (which I think should be eaten year round), lemon and blueberry.
I have very fond memories of blueberries; when I was a kid, my grandma used to take me blueberry picking around our cottage and we would make dozens of pancakes, muffins and cakes with the delicious, tart berries.
I'm going to be making this again when I go up to the cottage again in two weeks to celebrate my sister's and two of my cousins' birthdays. God bless you, blueberry!
Lemon blueberry cheesecake squares (adapted from Pip & Ebby)
- 13 graham crackers, broken into pieces
- 2 tbsp granulated sugar
- 2 tbsp dark brown sugar
- 1/4 tsp salt
- 5 tbsp melted butter
- Two 8 oz. packages of cream cheese, softened
- 2 tbps milk
- 1/2 cup sugar
- 2 eggs
- 2 tbsp all-purpose flour
- Zest from 2 lemons
- Juice from 2 lemons
- 1 pint of blueberries
Preheat oven to 350 degrees F. Coat an 8x8-inch baking dish with butter.
In a food processor, combine the graham crackers, granulated sugar, brown sugar and salt and pulse until crumbs form. Add the butter and pulse until the crumbs are moistened.
Press crumbs onto the bottom of the prepared baking dish and bake in the preheated oven for 10 minutes.
In a large bowl, combine the cream cheese, milk, eggs, sugar and flour. Using a hand-held mixer, mix on medium speed until smooth. Add to the bowl the lemon zest and the lemon juice. Mix with hand-held mixer until combined.
Remove a handful of blueberries from the 1-pint package and set aside. Pour the rest of them in the bowl and gently stir them with a spoon until combined. Pour the mixture over the crust in the baking pan. Drop the handful of remaining blueberries on the top.
Bake in the oven for 45-55 minutes, or until the edges are a very light brown. Let cool completely and then cover and put in the fridge for a minimum of four hours.*
*If you eat it before this, the cheesecake filling will be too mushy and will fall apart.