Blueberry Cheesecake Martini

For most of my life I was obsessed with strawberry cheesecake. That is, a standard New York style cheesecake with a layer of strawberries on top, usually glazed with some kind of syrup. Steakhouses are the best places to find perfect examples of this classic and it's what I always ordered. Until a few years ago when we had dinner at Sojourn and tasted their blueberry ricotta cheesecake. And my fantasy cheesecake repertoire suddenly grew.

It was only a matter of time before I made my own version, a Blueberry Ricotta Cream Cheesecake. Not quite the same as what we ate at the restaurant but definitely inspired by it.

Naturally a cocktail had to follow. And an outrageously good one if I say so myself. I seriously can't believe how much this tastes like a blueberry cheesecake and how much I wanted to have two more. Oh, and that graham cracker crust on the rim is not to be skipped, even if it might be a tad odd to watch a grown woman licking her glass. Cheers!

by Hungry Couple

Prep Time: 7 Minutes

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Ingredients (1 Serving)

• 2 Graham crackers, crushed
• 2 oz. Vanilla vodka
• 2 oz. Cream cheese
• 2 oz. Vanilla ice cream
• 1/2 oz. Simple syrup
• 1/2 oz. Buttershots liqueur
• 1 Dozen blueberries
• Dash of salt

Instructions

Smear a thin layer of cream cheese along the rim of a cocktail glass. Add the crushed graham crackers to a shallow bowl and dip the rim of the glass into the crackers until you have as thick a layer as you can. Note that normally a liquid like lemon juice is enough to adhere sugar or salt to a rim but the graham crackers are heavier and need a stronger base, like the cream cheese. Place in the refrigerator for a few minutes to set.

Combine the vodka, cream cheese, ice cream, simple syrup, buttershots, blueberries and salt in a small food processor and pulse just until combined and there are no big lumps. Pour into a cocktail shaker, fill with ice, shake vigorously and pour into the prepared glass. Garnish with some additional blueberries, if desired.

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