Monday, April 5, 2010

Cheesecake with Blueberry Topping

Warm weather is officially here!! This past weekend, I enjoyed almost every meal outdoors--from a backyard in Capitol Hill to the tidal basin surrounded by cherry blossoms to a rooftop downtown. It was fantastic. On Friday night, my friend hosted a dinner party, and I jumped at the opportunity to bring dessert (I can never quite justify baking an entire cake for just two). I decided to bring blueberry cheesecake because it is such a light cool dessert, perfect for a warm spring evening.

This dessert comes from none other than Martha Stewart. I first made it a couple of years ago, and it has been a household favorite ever since. This is a great cheesecake for "first timers" because even if it begins to crack, which the water bath should hopefully prevent, the fruit topping will hide any imperfections.

Here is what you will need for the crust:

Step 1: Make the crust: Preheat oven to 325 degrees and put a large pot of water to boil. Coat a 9-inch springform pan with cooking spray. Wrap exterior of pan (including base) with foil.

Step 2: Stir together graham cracker crumbs, sugar, cinnamon, and salt.

Step 3: Pour in melted butter.

Step 4: Press mixture firmly into bottom and 3 inches up sides of pan. Refrigerate 15 minutes.

While the crust chills in the refrigerator, make the filling..

Here is what you will need for the filling:

Step 1: Beat cream cheese with a mixer on medium speed until fluffy.

Step 2:Reduce speed to low, and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined (do not overmix).

Step 3: Pour filling into chilled crust. Set springform pan in a large, shallow roasting pan.

Step 4: 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).

While the cheesecake cooks in the oven, make the topping.

Here is what you will need for the blueberry topping:

Step 1: Combine all ingredients in a saucepan over medium-high heat.

Step 2: Bring to a simmer, and cook until berries break down, about 4 minutes.

Step 4: Let cool, then refrigerate, covered, until cold (or up to 3 days).

FINAL STEP: Run a knife around edge of cake, and unmold. Spoon topping over cake. ENJOY!

List of Ingredients for Cheesecake:

Vegetable-oil cooking spray
6 tablespoons unsalted butter, melted
2 cups graham cracker crumbs
3 tablespoons sugar
1/4 teaspoon ground cinnamon
Pinch of salt
16 ounces cream cheese, room temperature
16 ounces sour cream
1 cup sugar
3 large eggs
1 1/2 teaspoons finely grated lemon zest
1 teaspoon pure vanilla extract
Boiling water, for roasting pan

List of Ingredients for Blueberry Topping:

1 1/2 pints (3 cups) blueberries
3/4 cup sugar
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 tablespoon cornstarch

1 comment:

  1. Would you believe that I made this EXACT RECIPE for Easter?!?! It was foolproof! The only thing I noticed (got no complaints) was that the water soaked in to the crust and it got soggy on the bottom. Did you have this problem too? If not, what did you do to prevent it. I also used a recommended lemon-blueberry jam for the topping that I got from my Alexandria jam-man. I wouldn't know what to do without him.


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