Dinner
Plumcot Farro Salad
50 min
Preheat oven to 325°F.
Blend graham crackers using a food precessor or blender until fine.
Stir in granulated sugar in with graham cracker crumbs, then stir in melted butter. Mixture should be coarse, be sure to break up large pieces.
Grease a 9” round dish. It can be a pie plate, cake pan, or springform. Form graham cracker mixture to pan.
Using an electric mixer, beat cream cheese until creamy. Gradually add in sugar and beat until smooth. Add in eggs one at a time and then vanilla.
Scrape the sides of the bowl and mix again before pouring the mixture over your graham cracker base.
Bake at 350°F for 50 to 55 minutes, until lightly brown around the edges.
While the cheesecake is baking, in a small saucepan add your water, blueberries, lemon zest, and lemon juice. Allow the mixture to simmer for 5 minute or until the blueberries begin to breakdown and the mixture thickens.
Allow the compote to cool before spreading over the cheesecake.