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cheesecake - white.md

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Cook time in red dish: 50 mins Cook time in small pans: 30 mins

Weight of crust in pan: 88 g

Ingredients

Crust

  • 2 cups finely ground graham crackers - about 30 squares / 14-16 crackers of the rectangles found in Canada (HoneyMaid 400g boxes)
  • 1/2 teaspoon ground cinnamon
  • 1 stick unsalted butter, melted

Filling

  • 500g cream cheese, softened (two blocks)
  • 3 eggs
  • 200g sugar
  • 500mL sour cream
  • 1 tsp vanilla extract
  • 1 lemon, zested

Warm Lemon Blueberry Topping

  • 1 pint blueberries
  • 1 lemon, zested and juiced
  • 2 tablespoons sugar

Directions

  • Preheat the oven to 162°C (325°F)

Crust

  • In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  • Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

Filling

  • In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps.

  • Add the eggs, 1 at a time, and continue to beat slowly until combined.

  • Gradually add sugar and beat until creamy, for 1 to 2 minutes.

  • Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

  • Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan.

  • Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.

  • Bake for time as above. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook.

  • Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours.

  • Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

  • Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberry topping

Yield: 6 servings

  • In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Inspiration

Originally from Tyler Florence recipe