Chef Chuck's Blueberry Torta

Torta ai mirtilli

I enjoy this refreshing Blueberry Torta after dinner or even with Sunday morning coffee. This fresh fruit tart is especially delightful when warm, with a hint of cool silky whip cream on top or vanilla ice cream. I have always loved these plump blue beauties and the fact that they're high in Vitamin C is an extra bonus.

Blueberry Torta
Crust

1 1/4 cups flour
1/2 teaspoon salt

1 tablespoon sugar

6 tablespoons butter chilled,
cut in 1/4 inch pieces
5-6 tablespoons cold water

In a food processor pulse flour, sugar and salt to mix. Add butter and mix and add water, 1 tablespoon at a time. Turn on to a floured board knead to form a ball wrap in plastic wrap and refrigerate for 1 hour. Let dough rest on board for 15 minutes and roll out to form pie shell.

Filling

4 cups fresh blueberries or

4 cups frozen blueberries thawed

1/2 cup sugar
1/3 cup flour
1 tablespoon cornstarch

1/2 teaspoon cinnamon

1 teaspoon fresh lemon juice

zest of 1/2 a lemon
1" vanilla bean scraped or
1 teaspoon vanilla
1 tablespoon butter

Gently combine all ingredients and pour in pie shell. Fold over edges of crust and brush with egg whites and sprinkle sugar on top. Bake 400 degrees for 30 minutes. Cool and make whip cream for the topping.

Whip Cream
1/2 cup heavy cream

1 tablespoon powdered sugar

Beat on high till firm peaks form.

Chef Chuck's Cheesecake

Cheesecake Crust

This cheesecake recipe is different then most, I changed it up by making the biscotti crust instead of the graham cracker crust. It's a decadent dessert so rich and creamy. My wife and I enjoy baking together, we love exploring in the kitchen new and different recipes. Her baking abilities are proven time and time again, how fortunate am I. Plus the flavors are highly dangerous and addictive!!
 

Chocolate Biscotti Recipe

I make the whole recipe but only use half for my crust. The half that I use I skip the second baking and I cool the cookies a few minutes and crush the warm cookies to fit in my well buttered spring form pan. Recipe on January 16th post.

Filling

2 1/2 pounds cream cheese cut in 1 inch chunks,
room temperature
1/8 teaspoon salt
1 1/2 cups sugar

1/3 cup sour cream

2 teaspoons fresh lemon juice

2 teaspoons vanilla

2 large egg yolks, room temperature
6 large eggs, room temperature
1/4 cup chocolate for drizzle
1 tablespoon butter

Preheat oven to 500 degrees.

In a mixer beat cream cheese at medium speed to break up and soften cheese. Scrape sides add salt and half of the sugar and beat, scrape bowl and add the remaining sugar. Scrape bowl add sour cream, lemon juice, and vanilla beat at low speed to combine. Scrape bowl add yolks beat till combined, scrape bowl and add whole eggs 2 at a time beating till thoroughly combined. Brush sides of spring form pan with butter. Set pan on a baking sheet, pour filling in and bake for 10 minutes without opening oven, reduce temperature to 200 degrees. Continue to bake about 1 hour and 20 minutes or until cake registers 150 degrees. Transfer cake to wire rack, run a pairing knife between cake and sides of pan. Cool 2 hours, wrap in plastic wrap and refrigerate at least 3 hours.
I melt my favorite chocolate and drizzle over cheesecake. Let cheesecake allow to stand at room temperature before serving. When cutting cake dip knife into a tall glass of hot water then slice cake, wipe clean after each cut.