Give your pie a clever name – and tell us about your crust and filling.
This week I had to go very simple because I was going out of town. I made a lemon blueberry and lavender cheesecake. For the crust,I had ground honey graham crackers for the base.I also mixed lavender extract with the graham crackers. The filling I used was a cream cheese filling with lemon juice mixed in. Then I topped with blueberries and chilled for about 3-5 hours.Last but not least, I made some blueberry compote.
Was your pie underbaked, overbaked or just right? What was your favorite part of the process?
Since I chilled mine, my biggest fear was that the cream cheese filling would not set at all. It was, however, very lumpy and the crust was very,very crumbly.
How did you add a Wisconsin touch to your flavors or decoration?
I had cream cheese from Organic Valley and blueberries from the local farmers market.
How did you do?
It’s not pretty, but it’s edible.