Holiday recipe for your stocking
We recently participated in the Celebration of Craftswomen at Fort Mason in San Francisco - a totally fun annual gathering of really talented artists and crafters. A young woman who bought our granola a year ago, stopped by to get some more and to let us in an this brilliant recipe she had created using our granola. She didn't leave her name, but this recipe is a signature if I ever saw one!
We made it as soon as we got home and want to pass it on to you as a thank you and a holiday gift. It's as yummy as it is pretty!
Lemon cheesecake with Blueberry Ginger granola crust
& fresh fruit topping
- a scrumptious, wheat free, super easy desert
- serves 12
- 1 11 oz bag of Not Yer Momma’s Blueberry Ginger Granola
- 1 T honey
- 3 T melted butter
Pick the blueberries out of the granola and eat while you cook. Pour the granola into a food processor and coarsely grind
Add the honey and butter and continue to process till well mixed - it should be still a little coarse.
Pat this mix into the bottom of a spring-form pan and bake for 20 minutes at 350.
Allow to cool.
- 16 oz of either cream cheese, soft goat cheese, or Neufchatel cheese
- 8 oz lemon curd - the tarter the better
Blend until smooth and creamy
Pour over cooled crust and refrigerate for an hour.
Any assortment of berries - approximately 12 ounces. I used raspberries, blueberries and pomegranate seeds.
Refrigerate until ready to serve. Remove rim of pan and slice.