I have always had a miserable time making cheesecakes. Mine just never turned out. They were too runny or two dry, but that’s all changed!
Normally, Joel asks for pie for his birthday cake, but this year he wanted cheesecake with blueberries. I tested this recipe on my in-laws a few weeks ago and we were all so impressed by it. My father-in-law called it, “six-dollar a slice cheesecake.” I like the sound of that.
So I can make cheesecake! And blueberry compote. I might never stop!
You’ll Need:
Crust
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon of ground cinnamon
1 stick of butter, melted
Filling
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 dash vanilla extract
What to Do:
For your crust…
Preheat the oven to 325 degrees F.
Combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick 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.
The test cheesecake, resplendent in candles.
For your filling…
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 overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Bake for 45 minutes. 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. Using a spatula spread a layer of blueberry topping over the surface.
For your topping…
1 pint blueberries
2 tablespoons sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Cool before spreading on cheesecake.
This topping is amazing on pancakes too!
Tags: baking, cheesecake, sweet treat
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