Blueberry cookies are no more. Each month I pick a food that is in season. September my signature is Prickly Pear
My Prickly Pear cheesecake recipe
Prickly Pear Cheesecake
Ingredients for Crust:
3 tablespoons melted butter (I really like to use local butter if you know where to look, but if I had to go with a major brand I actually would use Kerry Gold Irish)
¾ cup ginger snap crumbs
¾ cup vanilla cake crumbs (make sure they are moist)
¾ cup sugar
Ingredients for Cheesecake:
1 ½ cups softened cream cheese
1/8 cup flour (all purpose is fine)
¼ teaspoon salt
¾ cup sugar
2 large eggs
1 egg yolk
1 tablespoon heavy cream
½ cup prickly pear puree
½ teaspoon key lime extract
Using a fork in a medium bowl blend together crumbs and sugar. Add butter and stir to moisten. Press into bottoms of greased pans of desired size ¼ to ½ inch thick.
In an electric mixer blend cream cheese, flour, salt and sugar until smooth.
Beat in the eggs, yolk and heavy cream. Add puree and lime extract and blend well.
Pour filling onto crust and bake at 350 degrees F for 20-25 minutes.
Cool and drizzle with Prickly Pear syrup. Keep refrigerated. If you don't want to make the syrup you can crush a pomegranate and with lots of sugar and some arrowroot flour create a quick and dirty drizzle. It make a great presentation as seen below.