Blueberry & white chocolate cheese pie

Yield: 8 Servings

Measure Ingredient
FOR THE CRUST
1 cup Hazelnuts -- Roasted/Ground
½ cup Brown Sugar
4 tablespoons Butter -- Melted
FOR THE FILLING
4 ounces White Chocolate -- finely
Grated
8 ounces Cream Cheese -- softened
¼ cup Sour Cream
FOR THE TOPPING
2 cups Blueberries
¼ cup Sugar
FOR GARNISH
Zest of One Lemon
White Chocolate Shavings

Line bottom of a 9-inch tart pan with parchment paper. Mix crust ingredients and press into pan bottom and slightly up the sides.

Chill.

Melt white chocolate in double boiler over hot but not boiling water.

Stir constantly. In a separate bowl, whip cream cheese for 3 minutes. Add the melted white chocolate; beat for another minute. Add sour cream; beat until very smooth. Using a star tip and pastry bag, pipe filling to the crust in concentric circles, starting in the center. Fill entire crust; chill until firm.

For the topping: Rinse fresh blueberries and toss with the ¼ cup sugar. Heap the blueberries on top of the filling. Garnish with lemon zest and white chocolate shavings.

Recipe By : Herald Journal, Logan, UT (Used by Permission)

Similar recipes