This is a classic recipe, that won’t fail you. Everybody loves cheesecake!
- 7 oz / 200 g graham crackers
- 6 tbsp / 85 g butter
for the cake:
- 1 cup sugar
- ½ cup all-purpose flour
- 3½ lb / 1.6kg cream cheese
- 1 cup sour cream
- 1½ tsp vanilla extract
- 5 large eggs
for the topping:
- 3 cups blueberries (can be frozen)
- ½ cup sugar
- 2 tbsp / 30 g butter
- 2 tbsp lemon juice
- 1 tbsp cornstarch
- Have all ingredients at room temperature. Preheat oven to 350° F / 180° C. Assemble a 10″ / 25 cm springform pan with the raised side of the bottom facing down, and butter the sides. Wrap exterior of pan (including base) in a double layer of foil.
- For the crust, blend graham crackers in a food processor until fine. Add melted butter and pulse until moist. Transfer to the prepared pan and pat into an even layer. Put the pan in the freezer for 15 mins. Take out and bake for 15 mins, until golden brown. Transfer to a wire rack to cool.
- Whisk together sugar and flour. Beat cream cheese for 5 mins in an electric mixer, fitted with the paddle attachment, until fluffy. With mixer on low, gradually add sugar mixture, and beat until smooth. Add sour cream and vanilla, and mix. Add eggs, one at a time, beating until just combined.
- Pour filling into the pan. Set pan inside a larger roasting pan, and pour boiling water to reach halfway up sides of springform pan. Bake for 45 mins, reduce temperature to 325° F / 160° C, and continue baking for another 30 mins, until cake is set but still slightly wobbly in the center. Turn off oven and open the door slightly ajar. Leave the cake inside for 1 hour to prevent cracking. After that transfer pan to a wire rack and let cool completely. Refrigerate for at least 6 hours.
- Meanwhile combine all ingredients for the topping in a saucepan over medium-high heat. Bring to a simmer, and cook for 5 mins, until berries break down. Let cool, cover and refrigerate until cold. To serve, run a knife around the edge of the cake and unmold. Top cheesecake with blueberry sauce.
