Here is a creamy, rich delicious cheesecake recipe that I use for perfect results every time. We enjoyed it recently for dessert and I thought afterwards to post the recipe, so there are no process pics, but you'll find easy to follow instructions. I topped this one with blueberry sauce, but feel free try cherries, strawberries or any other fruit of your liking. Baking it low and slow ensures it doesn't crack and doesn't over brown - no water bath needed.
Serves 8-10
Ingredients:
Crust:
1 and 1/2 cups graham cracker crumbs
1/4 cup white sugar
1/2 tsp ground cinnamon
1/4 cup unsalted butter, melted
Cheesecake:
3 full-fat bricks cream cheese, softened to room temperature
1 cup white sugar
1 cup full-fat sour cream, at room temperature
1 tsp pure vanilla extract
2 tsps fresh lemon juice
3 large eggs, at room temperature
Directions:
1. Preheat oven to 350 degrees
2. Line a large springform pan with parchment paper
3. Combine all crust ingredients in a food processor and process until well combined, or mix thoroughly in a bowl
4. Pour into prepared pan and lightly press crumbs mixture down and slightly up the sides
5. Bake 10 minutes, remove from oven and allow to cool
6. Prepare filling: place cream cheese, sugar and sour cream in the bowl of a food processor and process until smooth, or use a stand mixer and paddle attachment
7. Add vanilla and lemon juice, mix well
8. Add eggs and process just until combined
9. Pour filling into pre-baked crust and place in the preheated oven
10. Reduce the oven heat to 325 degrees and bake about 1 hour to 1.25 hours, tent with foil near the end to prevent browning
11. When done the sides should be set and there should be a very slight jiggle in the middle
12. Turn the oven off and allow the cheesecake to sit in the oven with the door ajar for 30 minutes
13. Remove from the oven and allow to cool completely before refrigerating until serving time, serve cold
Notes:
To easily line a springform pan, dissassemble, lay a piece of parchment over the base and reassemble, use scissors to cut off excess
Store leftovers, well covered, in the fridge for up to 3 days
Nutrition Facts
Servings: 8
Calories 687
Total Fat 47.2g 60% Saturated Fat 27.3g 136% Cholesterol 263mg 88% Sodium 538mg 23% Total Carbohydrate 56.4g 21% Dietary Fiber 4.6g 16%
Total Sugars 35.6g Protein 14.3g Vitamin D 15mcg 74% Calcium 193mg 15% Iron 3mg 18% Potassium 233mg 5%
The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Blueberry Sauce:
1 1/2 cups frozen wild blueberries (do not thaw in advance)
1/3 cup sugar
1/2 tsp cinnamon
2 tbsps freshly squeezed lemon juice
1 tbsp water
1 tbsp cornstarch
Combine blueberries, sugar and cinnamon in a pot and cook over medium heat (5 out of 10) for about 20 minutes
Whisk together lemon juice, water and cornstarch in a small bowl
Add mixture to blueberries and stir well, boil about 5 more minutes to thicken
Sauce will continue to thicken as it cools
Notes:
You can substitue any frozen berries in this sauce recipe
Store in the fridge, tightly covered for up to 5 days
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