White chocolate cheesecake

White chocolate cheesecake

1 (9-inch) ready-made graham cracker crust

1 cup (6-ounces) white chocolate morsels, melted and cooled

1 pound cream cheese, softened

1/3 cup granulated sugar

1 tablespoons lemon juice

½ teaspoon vanilla extract

1 cup heavy cream, whipped

2 tablespoons confectioners’ sugar

Blueberry topping for serving (recipes follows)

In the bowl of an electric mixer set to medium speed, beat cream cheese with sugar until fluffy. Lower speed, adding lemon juice, vanilla extract and melted white chocolate, beating until smooth. In a separate mixing bowl, beat heavy cream with confectioners’ sugar just until stiff peaks form. Fold whipped cream mixture into cheese mixture until well blended. Spoon filling into pie shell and refrigerate 8 hours, or overnight. When ready to serve, cut into slices, topping each slice with blueberry topping.

1 cup granulated sugar

2½ teaspoons cornstarch

Dash salt

2/3 cup water

3 cups (1 pound) fresh or frozen blueberries

1 teaspoon grated lemon peel

Place the sugar, cornstarch, salt and water in a medium-sized saucepan, whisking until smooth. Gently stir in the blueberries and lemon peel. Over medium heat, bring the mixture to a boil, then lower heat to simmer, cooking until liquid thickens and becomes clear, about 15 minutes. While the mixture is cooking, stir occasionally taking care not to mash the berries. (Do not worry if some of the berries break down, as some will remain whole. When topping cools, store in refrigerator. Makes about 3 cups.

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