French Soldiers Recipe
Cheesecake drizzle, lemon curd, blueberry compote, langlinais French bread
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Ingredients
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Cheesecake Drizzle
Lemon Curd
Blueberry Compote
Langlinais French Bread
Method
Cheesecake Drizzle Preparation
- 1
Prepare the Cheesecake Base
In a mixing bowl, beat the cream cheese until smooth. Gradually add powdered sugar and continue to mix until combined.
- 2
Add Flavor
Stir in the vanilla extract and mix until fully incorporated.
- 3
Whip Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.
Lemon Curd Preparation
- 4
Zest and Juice Lemons
Zest the lemons and then juice them, measuring out 1/2 cup of lemon juice.
- 5
Combine Ingredients
In a saucepan, combine the lemon juice, lemon zest, sugar, and eggs. Whisk until smooth.
- 6
Cook the Curd
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
- 7
Add Butter
Remove from heat and stir in the butter until melted and fully mixed in. Allow the curd to cool.
Blueberry Compote Preparation
- 8
- 9
Thicken Compote
In a small bowl, mix cornstarch with a little water to create a slurry. Stir this into the simmering blueberry mixture and cook for an additional 5-7 minutes, until thickened.
- 10
Cool Compote
Remove from heat and let the compote cool before serving.
Langlinais French Bread Preparation
- 11
Slice the Bread
Take the Langlinais French bread and slice it into thick slices for serving.
- 12
Toast (Optional)
If desired, toast the slices in a toaster or under a broiler until golden brown.