New York Style Cheesecake With Blueberry Topping Recipes

CHEESECAKE WITH BLUEBERRY TOPPING

Steps:

• 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.

CHEESECAKE WITH BLUEBERRY TOPPING

Steps:

• MAKE THE CRUST: Preheat the oven to 325°F Coat a 9-inch springform pan with cooking sprauy. 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 sped 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 side of springform pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour and 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roast pan 30 minutes. Remove cheesecake from roasting pan, and refrigerate, uncovered, at least 8 hours (or overnight).
• BLUEBERRY TOPPING: Combine all ingedients in a saucepan over medium-high heat. Bring to a simmer and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered until cold (or up to 3 days).
• ASSEMBLY: Run a knife around edge of cake, and unmold. Spoon topping over cake.

CHEESECAKE WITH BLUEBERRY TOPPING

Steps:

• Preheat oven to 350°F.
• Crust:.
• Combine graham cracker crumbs, butter and sugar and mix well. Pour into a 9 inch springform pan. Use a spoon and press crumbs evenly into the bottom of the pan. Bake crust for 8 minutes. Take out of the oven and cool at room temperature.
• Cheesecake filling:.
• Preheat oven to 430°F.
• In the bowl of a stand mixer with the paddle attachment, mix together cream cheese and sugar, until fluffy. (You can use a regular electric mixer and a bowl). Make sure you scrape the bowl, so you don't get any cream cheese chunks.
• Add eggs, one at a time and mix on low speed. Add vanilla.
• Add greek yogurt and mix well on low speed.
• Pour into crust .
• Bake on 430 F for 15 minutes, then reduce heat to 275 F and bake for 1 hour and 15 minutes. Turn the oven off and let the cheesecake sit inside for 1 hour. Then cool at room temperature. Refrigerate for at least 3 hours.
• Blueberry Sauce:.
• In a large pan over medium heat, combine water, sugar, lemon juice and flour. When this mixture begins to thicken add blueberries and mix well, so they are evenly coated. Cook for 2-3 minutes, until sauce begins to bubble.
• Cool at room temperature and serve on top of cheesecake.