Daring Bakers Cheesecake

Well . . . . I have a confession to make . . . . I'm not really a huge fan cheesecake and I'm sure that because of this confession I will be shunned from the baking community. It's not that I don't appreciate a good cheesecake, it's just not one of my top dessert choices. Part of the reason I wasn't completely excited to make cheesecake at home was mainly because at work I make cheesecake on almost a daily biases. Secondly R. and I are trying to watch what we eat with our fastly approaching wedding so a cheesecake sitting around wouldn't be so helpful! So I decided to still try and complete this challenge somehow and came up with cheesecake ice cream, a low-fat version. I google cheesecake ice cream and after checking out a few recipes I found that the one from over at Tartlette seemed to be one of the better ones. I ended up combining her recipe for cheesecake ice cream with a homemade blueberry sauce. And it turned out fantastic, in fact since I've made it, I 've had to change it's hiding spot in the freezer a couple of times to throw R. off it's scent!! He's decided that I should make it on a regular rotation for him . . . . yeah right!!

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

Blueberry Cheesecake Ice Cream

adapted from Tartlettes Cheesecake Ice Cream

2 cups 1% milk

1/3 cup heavy cream

1 tbsp vanilla

3/4 cup sugar

2 egg yolks

4 oz reduced fat cream cheese, at room temp

Warm milk and cream on stove over medium heat. Once steamy add in vanilla and sugar, and stir to dissolve. Whisk yolks in a seperate bowl and temper with hot milk mixture. Pour all back into pot and cook until thick enough to coat the back of a wooden spoon. Strain into a bowl with cream cheese and whisk to bring together. Cover and refrigerate until very cold. Churn according to manufactures directions. Layer ice cream with blueberry sauce in a freezer proof container and allow to freeze for serval hours before serving.

Blueberry Sauce

1 cup blueberries (I used frozen)

3 tbsp sugar (or more to taste)

1 tsp lemon zest

Place all ingredients into a small saucepan and over medium heat brng to a simmer. Squish blueberries with a back of a spoon to break up if needed. Remove from heat, put into a different container and refrigerate until ready to use.