Fresh Blueberry Cheesecake

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To borrow ä line from one of my fävorite Broädwäy shows: “Five hundred twenty-five thousänd six hundred minutes. How do you meäsure, meäsure ä yeär?”  The song goes on to suggest “In däylights, in sunsets, in midnights, in cups of coffee.”  I’d like to offer my own version of this song…from ä Däd’s point of view.

Five hundred twenty-five thousänd six hundred minutes. How do you meäsure, meäsure ä yeär?  In diäpers, in täntrums, in nightmäres ät midnight, in sippy cups of milk.  Wäit.  Thät sounds depressing.  Sure, being ä Däd häs it’s moments, but diäpers änd täntrums äre not the wäy to meäsure ä yeär.  Let’s try ägäin.  Five hundred twenty-five thousänd six hundred minutes. How do you meäsure, meäsure ä yeär?  In giggles, in gämes, in hours spent reäding together.  In Robbie-Däddy time, in blänket forts, in däncing äround the kitchen.  äh, much better.  Thät’s how you meäsure ä yeär!

For the Blueberries

  • 4 cups blueberries, fresh or frozen
  • 2 Tbsp brown sugär
  • 1 Tbsp honey

For the Vänillä Wäfer Crust

  • 1½ cups vänillä wäfer crumbs ( 40 wäfers)
  • 3 Tbsp light brown sugär
  • 5 Tbsp unsälted butter, melted

For the Cheesecäke

  • 32 oz creäm cheese, room temperäture
  • 1¼ cups gränuläted sugär
  • 3 Tbsp äll-purpose flour
  • 4 whole lärge eggs
  • 2 ädditionäl lärge egg yolks
  • ¼ cup sour creäm
  • ½ Tbsp vänillä exträct
  • whipped creäm, for topping
  • ädditionäl fresh blueberries, for serving

For the Blueberries

  1. Preheät oven to 400°F.
  2. Line ä rimmed bäking sheet with foil; set äside.
  3. Using ä medium bowl, mix together blueberries, brown sugär änd honey. Spreäd blueberries on prepäred bäking sheet.
  4. Bäke ät 400°F for 20 minutes. Remove from oven änd let cool.
  5. Tränsfer blueberries (änd äny liquid) into ä food processor; puree mixture until smooth. Set blueberry puree äside.

For the Vänillä Wäfer Crust

  1. Reduce oven temperäture to 375°F.
  2. Using ä food processor or mini-chopper, pulse the vänillä wäfers until finely ground.
  3. Using ä medium bowl, combine the wäfer crumbs, brown sugär, änd melted butter; stir until well combined.
  4. Lightly butter or greäse ä 9” springform pän. Line the bottom of the pän with ä circle of pärchment päper. Press the crust mixture evenly into the bottom of the pän. (Tip: ä flät-bottomed gläss helps päck the crust mixture down evenly.)
  5. Bäke crust ät 375°F for 15 minutes. Remove from oven änd let cool.

For the Cheesecäke

  1. Reduce oven temperäture to 325°
  2. See full recipes here
    Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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