Lemon-Blueberry Cheesecake Parfaits
"Pastry chef Maggie Leung's reimagined cheesecake is super-versatile: Its three components—the creamy, tangy cheesecake custard, the crunchy cornmeal shortbread and the fresh blueberry compote—are fantastic together, but each can be used in lots of other ways. Try the custard with any fresh fruit, serve the shortbread with sorbet or drizzle the compote over ice cream...."
INGREDIENTS
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1 3/4 cups all-purpose flour
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1/4 cup plus 2 tablespoons cornmeal
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1 teaspoon salt
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2 sticks unsalted butter at room temperature
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3/4 cup confectioners' sugar
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2 teaspoons finely grated orange zest
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1 teaspoon pure vanilla extract
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2 cups blueberries (12 ounces)
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1/4 cup granulated sugar
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1/4 cup water
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1 teaspoon freshly squeezed lemon juice
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1 cup whole milk
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5 tablespoons granulated sugar
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4 large egg yolks
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2 1/2 tablespoons cornstarch
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6 ounces cream cheese at room temperature
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1/4 cup plus 2 tablespoons fresh lemon juice
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1 teaspoon finely grated lemon zest plus extra strips for garnish
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1 teaspoon pure vanilla extract
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1 cup heavy cream
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