Cakes, Pies and Cupcakes

Panna Cotta Cheese Cake with Blueberry Sauce

Panna Cotta Cheese Cake is a creamy white pie with a texture between a panna cotta and a cheesecake.  It has unique flavors combining the underling citrus-y lemon flavor with a gingersnap  crust as the backdrop, paired with a sweet blueberry sauce makes this one exquisite dessert!

I know it’s still July and its still very hot outside.  But I am officially on a lemon kick!  I can’t help it, I love lemons!  Our parents had lemon trees their entire lives, so we grew up having lemons added to almost every-thing.

In fact, I am obsessed! …which leads me to my families favorite dessert, panna cotta! 

I haven’t made it in a while, and love making simple variations of this fabulous white pudding-like custard made with cream.  And, so I decided to make this lemon flavor panna cotta in a pie version with a few extra ingredients I had on hand, and the result was truly sweet serendipity!

I am loving the panna cotta pie version; it is so much easier and faster to make rather than the usual individual serving cups, especially when you are trying to get other things done.

This creamy white pie takes panna cotta to a whole new level because of its custard-pudding like texture, it’s both dramatic and luscious at the same time, making this perfect as a fabulous dinner-party dessert!  Enjoy!

 Ingredients :

 For the Crust :
  •  ½ cup salted butter (one stick) melted
  • 1 cup Ginger Snap crumbs (about 20 cookies)
  • 1 cup Graham Cracker crumbs
  • 2 Tbsp. sugar
Filling :
  • 1 (8oz) pkg. cream cheese, at room temperature
  •  1 pint heavy cream
  • 1 pkg. unflavored gelatin
  • 1  tsp. vanilla
  • 1/2 cup sugar
  • 1 ¼  cups sour cream
  • ½  lemon juiced
  • zest of 1 lemon

Blueberry Sauce:

  • 2 cups fresh blueberries
  • 1/2 water
  • 1/4 cup sugar
  • l tsp. lemon zest

 
To make the crust:  Preheat
oven to 350 degrees.  In a bowl combine
crumbs, sugar, and butter. Transfer to a 10 inch spring form pan.  Using a small cup to press the mixture
into the pan and up the sides. Bake for
10 minutes. Set aside to cool.

In a small pot, pour 1/2 cup of heavy cream and sprinkle gelatin on top and let stand for 2 minutes.   Turn on heat to low, and heat cream for about 2 minutes, stirring until gelatin has dissolved.  Add vanilla, sugar and
remaining heavy cream.  Simmer for about 3 to 4 minutes, while stirring until sugar completely dissolves and cream is well heated through. Turn off heat.

In the meantime, into an electric blender or food processor,  add cream cheese, sour
cream, lemon zest, and lemon juice and blend for 1 minute.  Pop open the small lid on top of blender and slowly pour the hot cream mixture to combine with the cold ingredients.  Blend on
highest speed for at least 5 minutes.  Gently pour creamy mixture into the crust and refrigerate uncovered for 1 hour.  Remove and cover with foil or clear wrap, continue to refrigerate
for at least 3 to 4 hours more.

Blueberry Sauce:
In a small pot,  add 2 cups or about a small basket of fresh blueberries, 1/2 cup of water and 1/4 cup of sugar,
heat on low heat and bring to boil. Then simmer on low heat until the berries have melted.  Remove and stir in lemon zest.  Set aside to cool. Refrigerate until ready to serve.

Yields:  10 to 12 servings

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6 Comments

  • Reply
    cquek
    July 20, 2013 at 1:12 pm

    I want this in my belly right now!!

  • Reply
    Marin mama cooks
    July 21, 2013 at 4:05 am

    This looks so good! I have always been nervous to make cheesecake, but this looks like something I could totally make and adding the lemon is a great idea. I love lemons. Your crust sounds to die for! Graham crackers and gingersnaps, what a great combination. Where's your pin button, because I totally want to pin this! xoxo, Jackie

    • Reply
      annaliz
      July 21, 2013 at 12:13 pm

      Hey Jackie! so glad you like this one. You can still pin this recipe (even though I don't have the pin buttton)so many of our recipess have been pinned by others.. I don't know how they do it, but they do! I have tried to put on the pin buttom but no success, I think I prefer cooking than computer science. Lol…xo Anna

  • Reply
    Val
    July 21, 2013 at 10:24 pm

    I could eat my weight in this awesomeness.

  • Reply
    Joanne
    July 22, 2013 at 10:48 am

    Awesome idea! I always resist making panna cotta because I hate making all those cups…but in pie form it's so much easier!

    • Reply
      annaliz
      July 22, 2013 at 12:40 pm

      Hey Joanne thanks! The pie version is so much easier right? .. especially with larger groups at parties, the cups are so much more work and with more clean up too.

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