When we first tried the signature cheesecake at Puckett’s Grocery in Franklin, Tenn., it was autumn, and we fell in love within three bites time. Cool, creamy and less dense than a classic New York cheesecake, the first version we tried was a nutmeggy pumpkin. When we returned in warmer months, we made a beeline for the blueberry.
Puckett’s, a local landmark, makes dozens of variations depending on what’s in season, and we thought this one would make a perfect Fourth of July dessert. We even gussied it up with strawberries as well for an extra little pop of patriotic color. If you prefer another berry or fruit, don't be afraid to substitute whatever you have on hand for the blueberries in the sauce below. The beauty of this sweetie is not only its creamy yet light-as-a-feather texture, but also its flavor adaptability.
—By Stacey Norwoodblog comments powered by Disqus