Monday, February 25, 2013

Blueberry Cheesecake

Cheesecake and I are not friends. I hate how good it taste. I hate that it comes in a variety of wonderful flavors. I hate to share my cheesecake. However, I will be your best friend if you share your cheesecake with me until it is gone.
New York Style Cheesecake with a Blueberry topping
Crust:
8 oz. vanilla wafer cookies (about 2/3 of the box)
1/2 cup sugar
1/4 tsp salt
8 Tbsp unsalted butter, melted

Directions:
  1. In a food processor, finely ground the vanilla wafer cookies.
  2. Add the sugar and salt. Pulse a couple of times.
  3. Add the melted butter and mix together.
  4. Press the crust mixture into the bottom of a buttered 9 1/2 inch Springform pan. Set aside.
Cheesecake filling:
5 (8 oz.) packages of cream cheese, softened
2 cups sugar
3 Tbsp all purpose flour
1/2 tsp vanilla
5 large eggs
2 egg yolks

Directions:
  1. Preheat oven to 500 degrees.
  2. On the outside bottom of the Springform pan, cover the bottom and half way up the sides with aluminum foil so no water can enter the pan.
  3. Place the Springform pan in the bottom of an oven safe roasting pan.  (So, the Springform pan is sitting inside the roasting pan and is ready for a water bath.)
  4. In an electric mixer, beat the cream cheese for about 3 minutes until smooth.
  5. Add the sugar and flour and cream for about 5 minutes until smooth.
  6. Add the vanilla and mix for about a minute.
  7. On low speed, add the eggs one at a time. Scrap down the bowl before adding the next egg. 
  8. Add the egg yolks one at a time. Scrap down the bowl after each addition.
  9. Pour the filling on top of the cookie crust inside the Springform pan.
  10. Boil some water and carefully pour the hot water into the oven safe pan so the outside of the Springpan is sitting in a water bath. Only fill the roasting pan with water half way up the side of the Springform pan. Make sure no water spills onto the creamcheese filling. (This will help prevent the top of the cheesecake from cracking. I have never had water leak into the base of my cheescake yet since I lined it with the aluminum foil. Please see youtube for some examples of a water bath if desired.)
  11. Bake the cheesecake for about 10 minutes. The top of the cheesecake should be puffed and golden brown.
  12. Reduce the temperature to 250 degrees and cook for about 45 minutes to an hour. The cake should be mostly firm with the center slightly wobbly if the pan is shaken gently.
  13. Very carefully, remove the pan from the oven and run a knife on the outside edge of the cheesecake to loosen it. 
  14. Allow the cheesecake to cool in the Springform pan.
  15. Chill the cheesecake for at least 6 hours. Make sure to loosely cover the cheesecake without allowing the plastic wrap to touch the top.
Blueberry topping:
1 (15 oz.) package of frozen wild blueberries
1 lemon zested and juiced
1/4 cup of sugar
1 Tbsp cornstarch
1 tsp cinnamon

Directions:
  1. In a small saucepan, combine the blueberries, lemon zest, lemon juice, sugar, cornstarch, and cinnamon.
  2. Bring the mixture to a boil.
  3. Reduce to low and simmer for about 10 minutes.
  4. Allow to completely cool before spooning the mixture on top of the cheesecake.
The cheesecake recipe is adapted from Smittenkitchen. The blueberry topping is adapted from Tyler Florence

One year ago.............................I made Stove Top Mac and Cheese.
Can I just eat it now?
Did you already know...............
-Cheesecake has been around since ancient Greece.
-It is believed that cheesecake was served to the Olympians during the first Olympic games.
-The Romans adapted their own version of cheesecake after conquering Greece.

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