Except maybe a lemon cheesecake topped with blueberry sauce!
Our hopes of making cheesecake seemed to be dashed when we realized we had no spring-form pan. But thanks to the power of google, we found our dreams of perfect cheesecake could still be realized!
We prevailed with no pan, just a normal cake pan and a muffin tin… to create both cheesecake cake and cheesecake cupcakes! (Note to self: don’t cook your cupcakes for as long as your cake, baking time must be reduced!
Blueberry-Topped Lemon Cheesecake
(from Christmas Baking magazine from Better Homes and Garden)
1/3 cup butter softened
¼ cup sugar
½ cup all-purpose flour
½ cup yellow cornmeal
1/8 teaspoon salt
4 8-ounce packages cream cheese softened
1 8-ounce carton mascarpone cheese (or use ricotta or cottage cheese)
1 ½ cups sugar
2 tablespoons finely shredded lemon peel
3 tablespoons lemon juice
3 cups blueberries
3 tablespoons lemon juice
1 tablespoon water
1. Preheat oven to 350F. Wrap double layer of foil around the bottom and outside of an ungreased 9 inch springform pan (or an 8 inch cake pan, like we used) to form a watertight seal; set aside. For crust: In medium bowl, beat butter with mixer on high speed for 30 seconds. Add the ¼ cup sugar; beat until combined. Add flour, cornmeal, salt; beat until crumbly. Press mixture onto bottom of pan. Bake for 20 minutes. Reduce oven temperature to 325F.
2. For filling: In large bowl, combine cream cheese, mascarbone cheese (or ricotta cheese, as we used), and the 1 ½ cups sugar. Beat on medium speed until smooth. Add eggs, lemon peel, and 3 tablespoons lemon juice; beat until just combined. Pour over crust, spreading evenly. Place the foil wrapped springform pan in a roasting pan. Pour enough hot water into roasting ban to reach halfway up sides of springform pan. We just put a pan of water on the rack under our pie and a baking sheet under cake, just in case it bubbles over.
3. Bake for 1 ¼ to 1 ½ hours or until a 2 inch area around the outside edge appears set and the centre appears nearly set when gently shaken. Don’t use a knife to test if your cheesecake is done. Turn off your oven and leave your cake in there for 2 hours because cooling at room temperature can cause the top to crack.
Remove springform pan from water. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen edge of cheesecake from sides of the pan; cool completely (about 1 3/4 hours). Remove foil. Cover and chill for 6 to 24 hours.
4. For topping: In a medium saucepan, combine 2 cups of the blueberries, the ½ cup sugar, 3 tablespoons lemon juice, and the water. Cook and stir until mixture comes to boiling. Boiling gently, uncovered, for 15 to 20 minutes or until slightly thickened. Stir in the remaining 1 cup blueberries. Cook for 2 minutes more; cool. Cover and chill until ready to serve.
5. Remove cake from pan. This is where a spring-form pan would be handy because the sides come off when you are ready to serve, thus no inverting the cake, which could possibly wreck it. However, we used parchment paper that is greased and long enough to be able to pull out your cake without inverting after it is baked and cooked.
Also, putting your cake in the fridge over night could help your cake slide out more easily. Try putting the bottom in hot water for a few minutes, if not. We didn’t need to use either of those measures though, but they are there if you have trouble.