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!
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
(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.
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