Lemon Cheesecake With Fresh Blueberry Compote Recipes

Steps:

• FOR CHEESECAKE: Preheat oven to 350F. Generously butter bottom and sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Place graham cracker crumbs in pan; tilt pan to allow crumbs to coat inside of pan, leaving excess crumbs in bottom of pan. Wrap outside of pan with two layers of foil. Using electric mixer, beat cream cheese and sugar in large bowl until well blended. With mixer running, slowly add cream, lemon juice, lemon peel, and vanilla. Add eggs 2 at a time, beating until just blended after each addition. Pour mixture into prepared pan. Place springform pan in large roasting pan. Pour enough warm water into roasting pan to come halfway up sides of springform pan. Bake cheesecake until puffed, golden, and beginning to crack at edges, about 1 hour 15 minutes. Remove cheesecake from water. Refrigerate cheesecake uncovered until cold, about 4 hours. (Cheesecake can be prepared up to 2 days ahead. Cover and refrigerate.) FOR BLUEBERRY COMPOTE: Combine all ingredients in heavy large skillet. Cook over medium heat until sugar dissolves and juices form, stirring occasionally. Bring to boil. Mash some berries with back of fork and cook until mixture thickens slightly, about 6 minutes. Cool completely, then refrigerate until cold, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.) Run knife around sides of cheesecake; release springform pan sides. Transfer cheesecake to serving plate. Serve, passing blueberry compote separately.

Steps:

• Boil water, sugar, and zest in a 1-quart heavy saucepan, uncovered, 5 minutes. Discard zest. Stir in blueberries and simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Remove from heat and stir in lemon juice. Serve warm or at room temperature.