CHEESECAKE WITH BLUEBERRY TOPPING
With it's luxuriously rich filling and real-fruit topping, cheesecake commanded a relatively steep price at 20th century diners. One bite of this classic provided all the justification anyone needed!! This is another of Martha's -
Provided by Chef mariajane
Categories Cheesecake
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- MAKE THE CRUST: Preheat the oven to 325°F Coat a 9-inch springform pan with cooking sprauy. Wrap exterior of pan (including base) with foil.
- Stir together butter, graham cracker crumbs, sugar, cinnamon, and salt. Press mixture firmly into bottom and 3-inches up sides of pan. Refrigerate 15 minutes.
- MAKE THE FILLING: Beat cream cheese with a mixer on medium speed until fluffy. Reduce sped to low, and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined (do not overmix). Pour into chilled crust.
- Set springform pan in a large, shallow roasting pan. Place in oven. Carefully ladle enough boiling water into roasting pan to come halfway up side of springform pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour and 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roast pan 30 minutes. Remove cheesecake from roasting pan, and refrigerate, uncovered, at least 8 hours (or overnight).
- BLUEBERRY TOPPING: Combine all ingedients in a saucepan over medium-high heat. Bring to a simmer and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered until cold (or up to 3 days).
- ASSEMBLY: Run a knife around edge of cake, and unmold. Spoon topping over cake.
Nutrition Facts : Calories 769.3, Fat 48, SaturatedFat 28.5, Cholesterol 198.5, Sodium 374.5, Carbohydrate 78.1, Fiber 2, Sugar 60.9, Protein 10.5
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Mohammad Arafat
[email protected]I'm allergic to blueberries, so I made this cheesecake with raspberries instead. It was still delicious!
Kahnu Samuel
[email protected]This cheesecake is way too expensive. I can get a better cheesecake at the grocery store for half the price.
Thomas Mann
[email protected]I'm not sure what went wrong, but my cheesecake didn't turn out right. The filling was too runny and the crust was too hard.
Sk Sordar
[email protected]I followed the recipe exactly and the cheesecake turned out great! It was creamy and delicious, and the blueberry topping was the perfect finishing touch.
Kiyang Nicopior
[email protected]This cheesecake was a little too sweet for my taste, but it was still very good. I would recommend using less sugar in the filling.
GHULAM QADEER
[email protected]I'm not a huge fan of cheesecake, but I really enjoyed this one. The blueberry topping was the perfect touch.
Janiah Blake
[email protected]This cheesecake is absolutely divine! The blueberry topping is the perfect complement to the creamy cheesecake filling. I highly recommend this recipe.
Gods Power
[email protected]I was a little skeptical about making a cheesecake, but this recipe made it so easy. The instructions were clear and concise, and the cheesecake turned out perfectly.
Prince Gibbons
[email protected]This cheesecake is so easy to make and it tastes amazing. I love that I can use fresh or frozen blueberries, depending on what I have on hand.
Hajia Lariba
[email protected]I've made this cheesecake several times now and it always turns out perfect. It's my go-to recipe for any occasion.
Keshurne Deleica
[email protected]This cheesecake was a hit at my last dinner party! The blueberry topping was the perfect balance of sweet and tart, and the cheesecake itself was creamy and delicious. I will definitely be making this again.