I’ve tried this recipe and made a few alterations each iteration. Cheesecake can prove to be quite tricky when baking and cooling. I like to cover the cheesecake with a tart fruit reduction, strawberry or blueberry.
Step by step video https://www.instagram.com/tv/CC88wzVFul3/?igshid=88y1qmkmliuk
Ingredients
Crust
1 1/2 cups honey graham cracker crumbs
1/4 cup + 1 Tbsp unsalted and metled butter
1/4 cup granulated sugar
Cheesecake
4 8 oz (904g) full-fat cream cheese, softened at room temperature
1 cup granulated sugar
1 cup sour cream at room temperature
1 tsp pure vanilla extract
2 tsp fresh lemon juice
3 large eggs at room temperature
Blueberry compote
2 cups blueberries
1 Tbsp lemon juice
1/4 cup granulated sugar
Directions
Remove a rack in the oven and place the other rack on the lowest position. Preheat the oven to 350°F. I recommend getting the cream cheese to room temperature by letting it sit for 2-3 hours beforehand. Measure out the sour cream and eggs and allow to warm at room temperature.
To make the crust, pulse the graham crackers in a food processor. Pour the crumbs into a medium bowl, stir in the sugar and melted butter. Add the mixture to a 9 inch springform pan and pat it down with a measuring cup. Pre-bake the crust for 8 minutes.
To make the filling, use a stand mixer to beat the cream cheese and granulated sugar together until smooth. Add in the sour cream, vanilla extract and lemon juice and beat until mixed. On medium speed, add in the eggs, one at a time while beating. As soon as the eggs are mixed in, stop mixing.
Pour the filling into the pre-baked crust and flatten out the surface. Place your 9 inch pan into a 10 inch cake pan. Place them both into a large roasting pan. Add a pot of boiling water into the roasting pan, up to an inch high. Your 10 inch cake pan should be tall enough to keep the water out.
Bake your cheesecake for 55-60 minutes or until the center is almost set (the very middle will wobble a bit). Turn off the oven, leave the cheesecake in the oven + waterbath and open the door slightly. Allow the cheesecake to cool for 1 hour inside the oven. Remove from the oven and allow to cool at room temperature. Once competely cool, chill in the fridge for 4 hours or overnight.
To make a blueberry topping, reduce 2 cups of blueberries, 1 Tbsp of lemon juice and 1/4 cup of sugar until thick. Once cool, add the blueberry reduction on top of your cheesecake. Option to add whipped cream as well.
Decorate as you wish and enjoy!
