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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 12 |
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By request a recipe for cheesecake from GH! Ingredients:
4 (8 ounce) packages cream cheese, softened |
1 1/2 cups sugar |
4 large eggs |
2 teaspoons vanilla extract |
2 teaspoons fresh lemon juice |
1 cup graham cracker crumbs (about 6 full graham cracker sheets) |
1/2 cup unsalted butter, melted |
2 cups glaceed blueberries |
Directions:
1. Make the batter: In a large bowl, using a mixer set at low speed, beat the cream cheese, sugar, eggs, vanilla, and lemon juice until very smooth- about 30 minutes.
2. Bake the cheesecake: Preheat oven to 350 degrees F.
3. In a small bowl, combine the graham cracker crumbs and melted butter and press the mixture into the bottom of a 9-inch springform pan.
4. Pour batter into the prepared pan and spread evenly.
5. Bake on the middle rack of oven until a tester inserted in the center comes out clean- about 1 hour.
6. Cool completely in pan on a wire rack.
7. Run a knife around the sides of the pan and unmold cake.
8. Refrigerate for at least 5 hours or overnight.
9. Glaced Blueberries:.
10. 1 1/2 cups blueberries.
11. 1 Cup water.
12. 1 Cup sugar.
13. 3 tablespoons cornstarch.
14. 1 tbls. lemon juice
15. Simmer berries, 2/3 cup water for 3 minutes. Blend sugar, cornstarch and 1/3 cup water, then add to boiling mixture. Boil 1 minute, stirring constantly.
16. Add lemon juice and stir. Cool.
17. Spoon Glaced Blueberries over the top of cheesecake and drizzle remaining berry syrup over the sides of the cake.
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