Blueberry Lemongrass Cheesecake #ImprovCookingChallenge

Another #ImprovCookingChallenge, another opportunity to get outside my comfort zone! I’ve never cooked with lemongrass before – I actually had to google a picture of it so I knew what to look for in the store – but I’m really loving the result here!

 The base is beautifully rich and fluffy and then the swirl is the perfect blend of blueberry and lemon to compliment. Right after I tasted it, I texted my mom that this was going to be my contribution for Easter dinner – it’s that good!
Blueberry Lemongrass Cheesecake.jpg
The recipe makes more of the blueberry/lemongrass filling than you need for the cheesecake. Since it comes out as almost a jam-like consistency, we used our extras as jam for toast.
You can see the other bloggers’ blueberry and lemongrass creations here:

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.
You can also read more about the event on our home page.  If you’d like to see previous creations, check out our Pinterest board.
Blueberry Lemongrass Cheesecake 2
Blueberry Lemongrass Cheesecake
(adapted from Taste of Home)
Makes 1 cheesecake
1 1/2 cups frozen blueberries
1/4 cup sugar
2 4-inch pieces lemongrass
1 Tbsp. cornstarch
1 cup graham cracker crumbs
2 Tbsp. sugar
2 Tbsp. melted butter
3 8 oz. packages of cream cheese, softened
1 cup sugar
1 cup sour cream
2 Tbsp. flour
2 tsp. vanilla extract
4 large eggs, lightly beaten
In a small saucepan, combine the blueberries, sugar, and lemongrass in a saucepan. Cook over medium heat until the berries begin to cook down and the sugar is dissolved. Remove the lemongrass and transfer the mixture to a blender or food processor and blend until smooth. Return to the saucepan and whisk in the cornstarch. Bring to a boil and cook until thickened and almost a jam-like consistency. Set aside
Mix together the graham crackers, sugar, and butter until well combined. Press into a 9″ springform pan, going up the sides slightly. Place prepared pan on a baking sheet and bake for 10 minutes at 350 degrees. Transfer to a wire rack to cool.
In a stand mixer, beat together the cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. On a lower speed, add in the lightly beaten eggs and mix until just combined. Pour the filling into the crust.
Dollop 3-4 Tbsp. of the blueberry lemongrass mixture. Use a knife to swirl it along the top of the cheesecake.
Return the pan to the baking sheet and bake at 350 degrees for 40-45 minutes, or until the center of the cheesecake is nearly set. Transfer the pan to the cooling rack for 10 minutes, then run a knife around the edge of the pan to loosen. Cool at room temperature for another hour, then refrigerate overnight.

Blueberry Lemongrass Cheesecake


Triple Chocolate Cheesecake

Date for Valentine’s Day? I have the perfect one. This cheesecake.

But seriously, if you’re looking for a dessert for the holiday, this is a great option. It’s decadent and special, but easy enough that anyone could pull it off. Want to make it even easier? Swap out the ganache topping for the fruit topping of your choice – I think cherries would be especially marvelous!


Triple Chocolate Cheesecake
(from OMG Chocolate Desserts)
Serves 16

24 Oreos, finely crushed
1/4 cup butter, melted

2 lbs. cream cheese at room temperature
1 1/3 cups powdered sugar
3 Tbsp. cocoa powder
4 eggs at room temperature
10 oz. bittersweet chocolate, chopped

Ganache topping:
3/4 cup heavy cream
6 oz. bittersweet chocolate, finely chopped
1 Tbsp. sugar

Additional chocolate bar to make curls.

Preheat the oven to 350 and grease a 9″ springform pan.

Combine the finely crushed Oreos and melted butter and press mixture into the bottom of the springform pan. Bake for 8 minutes then cool on a wire rack while you prepare the filling.

Melt 10 oz. of bittersweet chocolate and set aside to cool.

In a large bowl, beat the cream cheese and sugar together until smooth. Mix in the cocoa powder until well combined. Mix in the eggs, one at a time, until combined. Add the melted chocolate and mix until combined.

Pour the filling over the top of the cooled crust and smooth out.  Bake for 60-70 minutes, until the center is set and the top looks dry. Cool on a wire rack for 5 minutes, run a thin knife around the pan to loosen the sides of the cheesecake, then refrigerate, uncovered until completely cooled – at least 8 hours.

Once completely cooled, stir together the cream, 6 oz. bittersweet chocolate and sugar together in a medium saucepan. When it is completely melted and smooth, remove to cool. Pour over cheesecake. Top with chocolate curls.