Blueberry & White Chocolate Cheese Pie

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Blueberry & White Chocolate Cheese Pie

fruits, cheesecakes, chocolate

1 for the crust
1 cup hazelnuts -- roasted/ground
1/2 cup brown sugar
4 tablespoon butter -- melted
1 for the filling
4 oz white chocolate -- finely
1 grated
8 oz cream cheese -- softened
1/4 cup sour cream
1 for the topping
2 cup blueberries
1/4 cup sugar
1 for garnish
1 zest of one lemon
1 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 1/4 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)