Blueberry Açaí Cheesecake With Walnut Date Crust & Blueberry Glaze
The very first major garden plant I purchased (with grand ideas of one day having a backyard homestead) was a blueberry bush. It was packed with fruit, but the Farmer did say it needed some extra TLC living in Los Angeles. I consider myself someone with a green thumb and decided to take on the challenge...
Sure enough, said bush did not enjoy baking on a hot cement side-yard that summer (who would?!) and our first harvest was our last. That is untiiiiil a couple years later when we lugged this sad leafless limp berry bush to our first home in Pasadena. Not only did the blueberry bush come back to life, in the past two years it has produced more and more beautiful berries (they have a hint of cinnamon to them and are just delightfully plump)!
Amen. A berry bush miracle....we get it, you needed A LOT more TLC...and water. Apparently you like A LOT of water and an occasional azalea fertilizer (she thirsty).
Our new homestead is growing (have you seen the latest greenhouse update on insta-stories?!) and this June everything sprouting and blooming seems to be particularly purple. Which makes me question: Is color a seasonal thing? From eggplants, to heirloom jalapeños, and even the bachelor buttons and borage coming to life in the edible flower bed - purple power all the way and I ain't mad about it!
To celebrate the last of our blueberry haul - I experimented with a new recipe and this Blueberry Açaí Cheesecake turned out amazing! If you ask me, it is one proper way to toot that cute mini dessert horn and bring Summer on in in a big blueberry-licious way.
Creamy and light with a bit of tang that doesn't overwhelm the trifecta of blueberries (that glaze is a must people - take the extra step!), this tiny cake for two (or one!) is the perfect way to put a little purple onto your plate...plus there's Açaí, so you know it's "healthy" too. Or at least we can just pretend it is, because the addition of Açaí and hibiscus powder not only give a nice little flavor, but a lovely lavender color that can not be beat.
And don't worry, you don't have to grow your own berries to make this. They're in season right now -April to late September in fact. Not to mention always available in the freezer section - just make sure you defrost them first.
So tell me what you're growing right now...and what's on your homesteading wishlist for the summer! Please also tell me you'll try making this because it was definitely a winner in our house.
- Blueberry & Açaí Cheesecake
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(Makes 4 four inch cakes)
CRUST INGREDIENTS
1 1/2 cup walnuts
pinch sea salt
2 tsp cinnamon
18 - 20 dates, chopped
CRUST DIRECTIONS
Preheat oven to 350F. Place walnuts, cinnamon and pinch salt into a food processor, pulse until crumble forms. Add chopped dates and pulse until crust dough becomes sticky and moldable. Line two 4 inch spring mold cake pans with crust and bake for 10 minutes, allow to cool on wire rack.
FILLING INGREDIENTS
1 8-ounce bar cream cheese, room temperature
6 TBS granulated sugar
pinch kosher salt
1/3 cup sour cream, room temperature
1 large egg, room temperature
2 tsp Açaí powder
1 tsp hibiscus powder
1/2 cup fresh blueberries
FILLING DIRECTIONS
Preheat oven to 325F. Add everything but the blueberries into a stand mixer using the paddle attachment and beat until fully incorporated. Add the blueberries and mix in on medium low. Transfer mixture into your cake spring molds on top of your set crust, smoothing out the top with a spatula. Bake for 15-20 minutes until edges are set. Place in the refrigerator for at least 2 hours before serving.
GLAZE INGREDIENTS
1/2 cup sugar
1 TBS arrowroot
1/2 cup water
1 cup blueberries, blitzed in a food processor
GLAZE DIRECTIONS
Combine sugar and cornstarch in a small saucepan, mix well. Add water, mix well and stir in blueberries. Bring to a boil over medium heat. Stir for 2 minutes until mixture thickens. Cool to room
temperature
before pouting over cheesecakes.