| This recipe is liked by 0 person(s). |
|
Blueberry Cheesecake
Nb persons: 8
Yield:
Preparation time:
Total time: 6 hours
Source: Tyler Florence
| Crust: | |
| 2 cups | finely ground graham crackers, (about 30 squares) |
| 1/2 teaspoon | ground cinnamon |
| 1 stick | unsalted butter, melted |
| Filling: | |
| 1 pound | cream cheese, 2 (8-ounce) blocks, softened |
| 3 | eggs |
| 1 cup | sugar |
| 1 pint | sour cream |
| 1 | lemon, zested |
| 1 dash | vanilla extract |
| Blueberry Topping: | |
| 1 pint | blueberries |
| 1 | lemon, zested |
| 2 1/2 tablespoons | sugar |
For the Crust:
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 1 hour (10-15 minutes more if necessary). The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
Blueberry Topping
Combine blueberries, zest and sugar. Simmer for 20-30 minutes, until slightly thickened. Let cool.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe