When I first stumbled upon Linda Lomelino's Instagram, I stopped breathing and died. But then I kept scrolling and was revived by sheer excitement and admiration. Scroll through and see (and stop breathing) for yourself. Linda's Instagram is a companion feed for her blog, Call Me Cupcake, which features countless jaw-droppingly stunning dessert recipes. I've been dying to make one for a while now, but since dessert and pastry is not exactly my forte yet, I've been a little trepidatious. But the other day I finally pulled the trigger.Read More
Blueberry cheesecake is a beloved, classic dessert for many, so the introduction of ginger might prompt some to say, “Hey, if it ain’t broke, don’t fix it” or simply “Naw, dude.” But you’re going to have to trust me here.
There are several versions of this recipe out there, some incorporating the ginger into the crust by using gingersnap cookies instead of graham crackers and some using ginger marmalade in the blueberry sauce. My recipe uses fresh ginger, but just a tiny hint of it to give the sweet blueberry compote an ever-so-slight kick. It’s definitely not a punch of ginger flavor (which the spicy root often delivers), but more of a tap on the shoulder that gets your attention and perks up your taste buds. Instead of a “Whoa!” you’ll be saying, “Hmm, that’s really interesting” before eagerly going in for another bite. Recipe below. (Please pardon the appearance — I made this without a springform pan!)