September is the month of transition for us. Still not quite ready yet to say goodbye to summer, but longing for cooler days and the routine of fall. We have so many beautiful memories from the last few months…so many firsts…so many places…so many new friends…and I want to tuck them all away so that I can relive them through a photo album during the dark and gray days of winter.

I’ve had a bit more time to experiment with baking lately and I have wanted to try this Blueberry Cheesecake for forever! I converted the measurements and played around with it some and I believe I have it just right for you below. If you can find the speculoos biscuits (which are more like cookies) please go the extra mile and make the crust with them. I found ours at Trader Joes but you can also order them on Amazon. Get two packages and save half of the second package for munching on. They are addicting!

Goodbye, summer! This is probably the last time I’ll buy fresh blueberries for awhile.

Hello, fall!

 1 package and a half of speculoos cookies (300 grams)

 1 stick of butter, plus 2 tablespoons

 2 tbsp light brown sugar

1 lime, zested and juiced + a few drops of YL Lime Essential Oil

 Mascarpone, 250 grams

 16 oz. cream cheese, softened

 1 cup mascarpone,softened

 2 cups fresh blueberries

 1/2 cup granulated sugar

 2 tbsp. cornstarch

 3 eggs, 2 whole and 1 yolk

 1/4 cup sour cream

 Preheat oven to 320. Smash the speculoos biscuits in a food processor or by putting them in a plastic bag and rolling over them with a rolling pin until they are like sand. Mix the butter into the biscuits and then press the mixture into the base of an 8-inch springform tin, moulding up the sides of the tin. Bake for 10 minutes.Put the blueberries in a baking dish and sprinkle with the brown sugar, lime juice, and lime essential oil. Cook for about 15 minutes, or until they start to soften and burst. Tip them into a sieve and drain off any juices into a bowl.

Beat the softened mascarpone with the softened cream cheese, sugar, cornstarch, lime zest and eggs. Spoon half of the cheese mix into the tin, add most of the blueberries (keeping some for the top) and pour over the remaining mixture. Smooth the top. Bake for 40 minutes or until the mixture is set but with a faint wobble in the centre, spoon over the soured cream and bake for a further 10 minutes. Leave to cool completely. Release the cheesecake from the tin and spoon the remaining fruit and the reserved juices on top or serve them with the cheesecake slices.

 Source: Olive Magazine