Darcy’s Blueberry and Herb Salt Cheesecake!
I was so happy that my Armenian Fig Cheesecake was such a hit, and I had a log of blueberry cinnamon goat cheese sitting in the fridge and the fresh blueberries at Costco were delicious….so when I was asked to make something for my husband’s colleagues, I thought of trying a blueberry cheesecake version.
I was out of sour cream, so just substituted plain greek yogurt, then compensated by using heavy whipping cream instead of the milk. However, when I tasted the filling, it was very bland and seriously lacking in flavor. My husband suggested rosemary and more berries, so I put in Huckleberry jam and he ground some dried rosemary for me, but it was still lacking the right note… I seized on some dried lavender flowers, and some herbs de provence-flavored sea salt (Herbs de provence is a traditional herb blend from the Provence-region of France – and heavily features both rosemary and lavender, along with other herbs like savory, thyme, basil, and tarragon – though the exact blend varies by chef). I think we got another winner with this one! Hope you like it too! Btw, this would also be delicious topped with a drizzle of rosemary simple syrup!
The blueberry cheese log was 16oz instead of 10oz, and I used a smaller pie pan, so I ended up with enough filling for THREE pies – 2 using the Keebler graham cracker crust, and 1 using the Cinnamon Chex Mix for a gluten-free option. See the Armenian Fig Cheesecake recipe for directions on making the gluten-free crust.
(I got distracted, and left it in too long – so it’s a little too browned on top, and my husband stole a corner while I was trying to photograph it….)
Darcy’s Blueberry and Herb Salt Cheesecake
MAKES 3 PIES!!!
Prep Time: 30 min.
Bake Time: 45 min.
Total Time: 4.5 Hours (3 hours of cooling after baking)
3 8-oz packs of regular cream cheese
1 16-oz log of blueberry cinnamon goat cheese with figs (I used Celebrity Int’l brand)
1 11-oz jar of wild huckleberry jam
3/4 cup heavy whipping cream
8-oz greek yogurt (I used Greek Gods brand Traditional Plain)
1/4 cup gluten-free flour
4 Tbsp dried rosemary – our rosemary was quite old, so very bland, so 4 Tbls wasn’t too much. If your rosemary is new, try half of this and then taste.
4 Tbsp dried lavender flowers – see note above.
2 Tbsp Herbs de Provence sea salt – I used Chateau Provence Seasoned Salt by Urban Accents.
3 pie crusts – I used the Keebler graham cracker crusts – the 10″ size.
Fresh blueberries to top.
Preheat oven to 350 degrees.
Let cheeses stand at room temperature until soft. Blend them together until creamy. Add the jam and cream and yogurt. Grind the rosemary and lavender with a mortar and pestle until fine, add. Grind the herb salt a little – you want to keep the large crystals and chunks, but you do want to even the size of the particles and release the flavors – I ground everything until about 1/3 of their original size, add. Blend. Add the eggs, one at a time, then the flour – DO NOT OVER MIX – only blend as much as needed.
Divide the filling between the 3 crusts, and put into pre-heated oven.
Bake for 1 hour. The edges should be lightly browned, and it’s ok if the middle jiggles a little when the dish is moved. It will firm as it cools. When done, leave the door closed, and just let the cheesecake sit a few hours until it cools.
Top with fresh blueberries before serving.
In process photos:
The beautiful lavender and rosemary in my mortar:
The blended filling – note the texture is lumpy – that’s normal!