Lemon cheesecake jars sing with citrus flavour

The Okanagan Table is a cookbook bursting with fresh, local flavours.

Rod Butters’ palate cleansing cheesecake is perfect after a winter meal.

Make the cheesecakes in little Mason jars and top with blueberry compote.

CHEESECAKE

Two 250-gram packages of cream cheese, room temperature ½ cup (125 mL) granulated sugar

2 tbsp (30 mL) all-purpose flour 2 large eggs

1 tsp (5 mL) vanilla extract Zest and juice of 2 lemons Whipped cream, to serve

COMPOTE

1½ cups (375 mL) blueberries, thawed if frozen

2 tbsp (30 mL) granulated sugar

½ tsp (2.5 mL) cornstarch

1. Preheat oven to 350 F (175 C). Put cream cheese in a stand mixer using paddle attachment; mix on low. Scrape down sides of the bowl, and then pour in sugar and flour. Mix well. Add eggs, one at a time, scraping down bowl after each addition. Add vanilla, lemon zest, juice.

2. Pour mixture into eight 4-fl oz. jars, three-quarters full. Place the jars in a deep casserole dish or roasting pan and fill with water until it comes halfway up the jars. Wrap the dish with foil and carefully place on the middle rack in the oven. Bake for 35 to 45 minutes, until the centres just begin to crack. Remove the jars from the water and place on a rack to cool. Refrigerate until needed.

3. In a small saucepan over medium heat, combine blueberries and sugar and cook to a simmer. In a small bowl, combine cornstarch and 1 tbsp. (15 mL) water and mix well. Whisk mixture into pan and cook for

3 to 5 minutes, until thickened. Remove compote from heat, transfer to a bowl, and cool.

To serve: Spoon blueberry compote on top of each cheesecake, top with whipped cream and serve with shortbread.

Makes: 8 servings.