Cheesecake with Blueberry Topping
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Martha Stewart Living, August 2007
- Yield Serves 8 to 10
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Ingredients
- Vegetable-oil cooking spray
- 6 tablespoons unsalted butter, melted
- 2 cups graham cracker crumbs
- 3 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 16 ounces cream cheese, room temperature
- 16 ounces sour cream
- 1 cup sugar
- 3 large eggs
- 1 1/2 teaspoons finely grated lemon zest
- 1 teaspoon pure vanilla extract
- Boiling water, for roasting pan
- Blueberry Topping Blueberry Topping
Directions
- Make the crust: Preheat oven to 325 degrees. Coat a 9-inch springform pan with cooking spray. 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 speed 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 sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour, 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roasting pan 30 minutes. Remove cheesecake from roasting pan, and refrigerate, uncovered, at least 8 hours (or overnight).
- Run a knife around edge of cake, and unmold. Spoon topping over cake.
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Excellent. This was only my second attempt at a cheesecake and this recipe is superior to the last I tried. The texture was firm and rich but light. It was restaurant quality! The only changes I made was I did not line the sides with crumbs, and I added a splash of Cointreau to the blueberry topping. It was easy, and a hit! will definitely make again, and try different toppings. Highly recommend
This is THE BEST cheesecake recipe! I made it for my husband's birthday and everyone LOVED it! After making the blueberry sauce for the topping and letting it cool, I added some fresh blueberries to it and it really gave it something extra-special......
Thumbs up for this recipe. First attempt at baking cheesecake and it was really easy and the everyone loved it. Most importantly the birthday boy (Hubby) loved it. The cheesecake itself was rich and the blueberry sauce was beautiful on the cake. Will definately keep this recipe and do other variation from this.
I would definitely recommend this recipe. It was my first time making it and it came out great. Everyone loved the cheesecake and the blueberry topping was delicious !
Absolutely a great recipe... I wouldn't change a thing. It was perfect and moist. I just wished I had baked it a night before so it could have firmed up more before i served it. But definitly tasted GREAT the next day. I will be making it more than once for sure.
This was amazing.....i wouldnt add as much lemon zest in the actual cheesecake but otherwise this was by far one of my favorite ones ive made
This was just phenomenal. The cheesecake wasn't too sweet, and the blueberry topping gave it the little bit of extra flavor it needed. Everyone loved it.
Truly one of the best cheesecake recipes I've made! Easy to make, moist and not too rich! Absolutely delicious.
AMAZING! If you want crust all around, double the crust recipe and it's all good. The blueberry topping just completes it! Best cheesecake by far.
AMAZING! If you want crust all around, double the crust recipe and it's all good. The blueberry topping just completes it! Best cheesecake by far.
Super delicious and easy! My family loves it. We don't have the spring form pan, so I just used the regular round pan. I only used the crust on the bottom bot not on the side. For the side, I made crust crumbles to put it on the side.
If you're familiar with real New York style cheesecake you'll want to avoid this recipe. The crust turned out soggy (despite a double foil wrap) and it actually stuck to my best spring form, non-stick pan (so much for aerosol cooking oil!). The filling was too wet and had a slightly grainy texture. All in all, a very disappointing experience. The blueberry topping, however, was terrific! It disguised a multitude of sins.
This cheesecake is wonderful and so easy! I especially like the touch of cinnamon in the crust.
My family love's it.....super delicious :)
There are no words!! Great for entertaining... Everyone will love you!!!
creamiest cheesecake ever! such a bestseller! i should've made lots and lots of 'em!
yummy soooooooooooooooooooooo yummy..