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Prep Time: 1 Minutes Cook Time: 120 Minutes |
Ready In: 121 Minutes Servings: 8 |
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This recipe came from the Joy of Cooking, my all time favorite cookbook. It will give you a golden cheesecake with no need for a water bath! Ingredients:
1 1/2 cups graham crackers |
1/3 cup sugar |
6 tablespoons butter, softened |
1/2 teaspoon cinnamon |
5 cups fresh blueberries |
1/3 cup sugar |
4 tablespoons water |
5 (8 ounce) packages cream cheese |
1 3/4 cups sugar |
1 teaspoon grated lemon zest |
1/2 teaspoon vanilla |
5 large eggs |
2 large egg yolks |
1/2 cup heavy cream |
1 tablespoon butter |
2 tablespoons flour |
Directions:
1. Crust: Grease and flour the springform pan. Crush Graham Crackers in a ziplock bag. Mix all other ingredients. Press on to the bottom of a 9 inch springform pan. Bake 7 minutes at 375 degrees. Cool for 30 minutes in fridge.
2. Topping:Put berries in a sauce pan with sugar and water. Heat until bubbly. Set aside.
3. Cheesecake: Have all ingredients at room temperature. Preheat oven to 500*. Beat in a large bowl until creamy for 30 seconds 5 8oz packages of cream cheese. Scrape sides of bowl and beaters well. Gradually add and beat until creamy, 1 to 2 minuutes:
4. 1 3/4 cups sugar.
5. Beat in: 1 teaspoon grated lemon zest.
6. 1/2 teaspoon vanilla.
7. Beat in one at a time just until incorporated, scaping the sides of the bowl with each addition:.
8. 5 large eggs.
9. 2 large egg yolks.
10. on low speed, beat in :.
11. 1/2 c heavy cream.
12. Scrape the batter into the crust and smooth the top. Bake for 15 minutes at 500*F, then reduse the oven temperature to 200*F for one hour more.
13. Turn the oven off and pop the oven door open with the handle of a wooden spoon and let the cake cook down in the oven for 30 minutes. Removeto a rack and let cook completely in the pan before unmolding. Cover and refridgerate for at least 6 hours, preferably 24 hours before serving.
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