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Lemon Cheesecake Jars with Blueberry Compote and Shortbread Recipe
Refreshingly bright, this dinner-party dessert is taken from Chef Rod Butter’s cookbook, The Okanagan Table. Perfect for serving year round: it makes for a tangy treat at a summer picnic as well as a bright palate cleanser after a heavy winter meal. It sees cheesecakes set in little Mason jars and topped with a tasty cookie crust. Your guests will love this pretty finish to their meal.
Lemon Cheesecake Jars with Blueberry Compote and Shortbread
Makes 8 (4-fl oz) Mason jars
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Lemon cheesecake ingredients
500 g cream cheese, room temperature
1/2 cup granulated sugar
2 Tbsp all-purpose or gluten-free flour
2 eggs
1 tsp vanilla extract
Zest and juice of 2 lemons
Whipped cream, to serve (optional)
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Lemon cheesecake method
Preheat oven to 350°F. Put the cream cheese in a stand mixer using the paddle attachment and mix on low. Scrape down the sides of the bowl, and then pour in the sugar and flour. Mix well. Add the eggs, one at a time, scraping down the bowl after each addition. Add the vanilla and the lemon zest and juice.
Pour the mixture into 8 (4-fl oz) jars, three-quarters full. Place the jars in a deep casserole dish or roasting pan and fill with water until it comes halfway up the jars. Wrap the dish with foil and carefully place on the middle rack in the oven. Bake for 35 to 45 minutes, until the centres just begin to crack. Remove the jars from the water and place on a rack to cool. Refrigerate until needed.
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Blueberry compote ingredients
1 1/2 cups fresh or frozen blueberries, thawed if frozen
2 Tbsp granulated sugar
1/2 tsp cornstarch
1 Tbsp cold water
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Blueberry compote method
In a small saucepan over medium heat, combine the blueberries and sugar and cook to a simmer.
In a small bowl, combine the cornstarch and water and mix well. Whisk the mixture into the pan and cook for 3 to 5 minutes, until thickened. Remove the compote from the heat, transfer to a bowl, and set aside to cool.
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Shortbread ingredients
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar, plus extra for dusting
1 1/4 cups all-purpose flour
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Shortbread method
In a bowl, cream together the butter and sugar. Add the flour and mix until the dough just comes together.
Lay plastic wrap on the counter, place the dough on top, and shape it into a log, about 2 1/2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 325°F. Line a baking sheet with parchment paper.
Put the log on a cutting board, remove the plastic wrap, and slice into 8 to 12 cookies. Put them on the prepared baking sheet and lightly dust with sugar. Bake for 10 minutes, until the edges start to colour. Set aside to cool.
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To serve
Spoon blueberry compote on top of each cheesecake, insert a cookie into the compote, and serve. Top with whipped cream, if using.