Tomorrow is Thanksgiving and my wife said that she would like to have a cheesecake, I have made this one once before and it disappeared very quickly so I thought that I would try it again and try to make an instructable at the same time. This is not my recipe, I copied it from " Sallys Baking Addiction " blog, so if you try this and like it, that's where the credit goes
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: The Items Needed for the Recipe
2 teaspoons cornstarch
1 teaspoon fresh lemon juice
1 Tablespoon warm water
2 cups fresh or frozen blueberries ( If using frozen blueberries, do not thaw)
2 Tablespoons granulated sugar
1 and 1/2 cups graham cracker crumbs (about 10 full sheet graham crackers)
6 Tablespoons unsalted butter, melted
1/3 cup granulated sugar
24 ounces full-fat cream cheese, softened to room temperature
1 cup granulated sugar
1 cup full-fat sour cream (or yogurt), at room temperature
2 teaspoons vanilla extract
3 large eggs, at room temperature
Step 2: Before We Get Started
Before we get started , adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick cooking spray or line the bottom of the pan with parchment paper.
Step 3: Make the Blueberry Sauce First
Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some blueberries as you go. The mixture will start to thicken. Remove from heat and put the mixture through a fine mesh strainer into a small bowl (to separate the cooked berries and the juice). Keep separated and set both (the cooked berries and the juice) aside.
Step 4: Make the Graham Cracker Crust
Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan. Bake the crust for 7 minutes. Allow to slightly cool as you prepare the filling.
Step 5: Make the Filling
Using a handheld or stand mixer fitted with a paddle attachment, beat the creamcheese and granulated sugar together on medium speed in a large bowl - about 3 full minutes until the mixture is smooth and creamy. Add the sour cream and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs.
Pour the filling into the cooled crust. Drop spoonfuls of the smooth blueberry sauce onto the batter. Using a knife, gently swirl (I have too much blueberry sauce to make a nice design but it's going to taste great) . If you have leftover blueberry sauce (you will), mix it with the cooked blueberries you set aside. Save for topping the baked cheesecake.
Step 6: Get It in the Oven
Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside. I usually use warm water in the pan.
Bake for 50-60 minutes or until the center is almost set.2 Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim. Cut into slices and serve chilled. Top with remaining chunky blueberry sauce, if desired. Cover leftover cheesecake and store in the refrigerator for up to 4 days.
Step 7: A Couple of Tips
Avoid overbaking the cheesecake. When the cheesecake is done, there will still be a 2 or 3 inch wobbly spot in the center; the texture will smooth out as it cools.
You can easily freeze this cheesecake for up to 2 months. Cover tightly and freeze. Thaw overnight in the refrigerator before serving.
Participated in the
Baking Contest 2016