Blueberry Kintsugi Cheesecake | Recipeish | Gustus Vitae
- Yield: 1 Gorgeous cheesecake.
- Time Estimate: 2 1/4 Hours, plus an overnight.
- Storage Notes: Bet you can't keep it for more than 24 hours.
- Difficulty: Medium. Spooning in the compôte is somewhat finicky.
Kintsugi is the Japanese art form of repairing broken pottery with gold-infused lacquer, treating the breakage and repair as something that forms the identity of a piece, making it more beautiful that what it once was.
Sure, that's kinda a lot for a pie, but this one is pretty special.
By overfilling a tart dish, not a pie pan, you'll get lovely cracks on the surface while retaining that luscious cheesecake consistency. Filling in these erratic, meandering crevices with a blueberry compôte results in not only a gorgeous pie, but an outrageously delicious one too.
For the Crust
- 2 Cups crumbled Graham crackers
- 1/2 Cup unsalted butter
- 2 Tbs Crystallized Honey Cane Sugar
- 1 Tsp California Sea Salt
For the Filling
- 32oz Cream cheese (regular, not light)
- 2 Tbs cornstarch
- 1 Cup sour cream (regular, not light)
- 2 Full tins Blueberry Pie Cane Sugar
- 1 Full tin Vanilla Bean Cane Sugar
- 3 Eggs
For the Compôte
- 1 1/2 Cups blueberries (fresh or frozen)
- 1/3 Cup distilled water
- 1/3 Cup icing sugar
- Preheat oven to 325F.
- In a medium mixing bowl, cream room temperature butter with Crystallized Honey Cane Sugar and California Sea Salt, then fold in graham cracker crumbs.
- Press mixture, firmly, onto the bottom and sides of a 8-9" tart dish, like this handsome piece from Emile Henry, and pop in the freezer, uncovered, while you make the filling.
- In a large mixing bowl, beat room temperature cream cheese until softened and fluffy.
- Still beating, pour in Blueberry Pie Cane Sugars, Vanilla Bean Cane Sugar and cornstarch, then add eggs one at a time. Finally, fold in cream cheese.
- Remove crust from the freezer, and pour in the filling. Fill to just a hair under the rim, and pop in the oven. You'll have a bit of filling left over - you can just discard, or freeze to make some mini-cheesecakes at a later date.
- Bake, uncovered, for about 1 hour. The filling will rise and start cracking - it's done when the center is still jiggly, the top is browned but not burned, and a toothpick comes out clean.
- Remove and rest for 15 minutes, then use a knife to loosen sides of the pan, and allow to cool for a further 45 minutes.
- While it's cooling, make your compôte.
- Start with simple syrup: bring equal parts distilled water and icing sugar to a boil, then lower temp to medium high, and add blueberries.
- Cook, stirring occasionally, for about 10 minutes, or until you achieve a thick, saucy consistency, then lower to the lowest temperature on your stove.
- Working slowly and carefully, use a small spoon to ladle the compôte into the crevices, filling up to the level of the crust. Loosely cover the cheesecake with foil, and chill in the fridge overnight.
- Pour the leftover compôte in a jar, seal, and reserve in the fridge as well.
- When you're ready, serve with a dollop of the reserved compôte, and devour.
If you'd like to get your hands on this handsome tart dish, use code GV20 for 20% off at https://www.emilehenryusa.com/