Lemon Custard Cheesecake

For Lemon Custard
1 teaspoon finely grated fresh lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar
3 large eggs
1/4 cup unsalted butter

For Crust
1 1/3 cups finely ground graham cracker crumbs
1/3 cup sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted

For Filling
3 (8-oz) packages cream cheese
1 cup sugar
3 large eggs
3/4 cup sour cream
1 teaspoon vanilla

Make a classic lemon custard in a pot. Whisk together the lemon zest, lemon juice, sugar, and eggs in heavy pot. Then add the butter. Over moderately heat, cook this until the custard forms. Whisk every minute or so. The custard is ready when it retains the strokes of the whisk. It is important that it is brought to a boil and you see the custard start to bubble. Things are now cooked, and keep on the heat for about 5-6 minutes.

If you have chunks of lemon zest, then push the custard through a mesh sieve into a bowl. Cover with wax paper so a skin does not form. Allow to cool for about a half an hour.

Make a standard graham waiver crumb crust by mixing the ingredients in a bowl and then putting into the spring form pan. Push some of the crumb-crust up the sides.

Place in the over at 350 (F) and bake for 10 minutes.

Remove from the oven and let the crust cool. Turn the over down to 300 (F) and make the filling.

Beat cream cheese and sugar in a bowl with an electric mixer at medium speed for a couple of minutes until smooth. Reduce speed to low and add eggs one at a time. Beat in sour cream and vanilla.

Pour two thirds of cream cheese filling into crust, then spoon the lemon custard into filling with a small knife. top with the remaining cream cheese mixture.

Bake until the cake has set around the edges, about 1 1/2 inches into the centre. The centre of the cake will be like springy You will need to bake it for at least 60-70 minutes. Don't worry the cake firms up as it cools. I check the sides of the cake and they pull away from the sides of the pan and have a golden brown look when it is done.

Remove from the oven and place on a rack. Run a knife around top edge of cake to loosen from the sides of the pan. Then let it cool for about two hours. Then place in the fridge, uncovered for at least another four hours. Remove from the pan and garish with blue berries,

Blueberry Sauce for Cheesecake

2 tsp cornstarch
1 tbsp water
1/4 cup sugar
1/3 cup water
1 tsp salt
2 cups fresh or frozen blueberries

In a saucepan, blend cornstarch and 1 tbsp water, then add sugar, salt, and remaining water. Cook mixture over low heat until clear and slightly thickened, stirring constantly.

Add blueberries and boil for three minutes or until fruit is slightly soften.

 

This serves about 10.