Cheesecake is one of my favorite desserts in the world. It probably ranks as my number two favorite dessert after ice cream. I have an awesome friend/co-worker who encouraged me to start this food blog and her favorite dessert is cheesecake; as a token of my appreciation, I wanted to whip one up for her to say thanks.
It was my first time making a cheesecake, so I had quite the fun challenge. I studied different recipes and methods and knew that I wanted to do a water bath method. I found a great Tyler Florence recipe, tried it, and was amazed to see after the cheesecake was completely cooled that there were no cracks at all. It turned out to be the perfect cheesecake one could hope for. Patrick and I cut a piece and tried a slice and holy cow - it was the best damn cheesecake that I've ever had in my entire life.
I am usually not a fan of sauces on my cheesecake but the blueberry lemon sauce was so light and gave it a nice sweet acidic twist to the creamy, rich, tart and smooth cheesecake.
Please enjoy the recipe below :)
The Best Cheesecake Recipe with Blueberry-Lemon Sauce
Serves 6 people
Recipe adapted from Tyler Florence
- 8 or 9 inch springform pan
- Heavy-duty, 18-inch wide aluminum foil
- A large, high-sided roasting pan
For the Graham Cracker Crust:
- 2 cups finely ground organic graham crackers (about 30 squares)
- 1/2 teaspoon ground cinnamon
- 1 stick unsalted butter, melted
For the Filling:
- 1 lb cream cheese, 2 (8-ounce) blocks, softened (leave it out room temp for 2.5 hours)
- 3 eggs
- 1 cup sugar
- 1 pint (16 oz) sour cream
- 1 meyer lemon, zested
- 2 dashes pure vanilla extract
For the Lemon Blueberry Topping:
- 1 to 2 pint blueberries
- 1 meyer lemon, juiced (use the zested lemon above)
- 2 tablespoons sugar
- Preheat the oven to 325 degrees F.
- To make the graham cracker crust, combine the crust ingredients in a medium mixing bowl with a fork until evenly moistened. Coat the bottom and sides of an 8 or 9-inch springform pan with butter.
- Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 10 minutes.
- To make the filling, it's important to pay attention to how long you mix each item, so time appropriately. Using an electric mixer and large mixing bowl, beat the cream cheese on low speed for 2 to 3 minutes until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
- Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. Be sure to not overmix the filling. Pour the filling into the crust-lined pan and smooth the top with a spatula.
- Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. It is very important to not make any holes in it. Add another layer of foil, just in case. Because this is a waterbath method, the aluminum foil will prevent the water from affecting the cheesecake.
- Place the cake pan in a large roasting pan. Pour enough boiling water to fill into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake for 45 minutes.
- The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Remove and let cool in pan for 1 hour. Loosely cover the cheesecake and chill in the refrigerator overnight.
- Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim.
- To make the lemon blueberry sauce, in a small saucepan add all the topping ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Cool completely before spreading on cheesecake. Use a spoon or spatula to spread a layer of the lemon blueberry topping over the surface of the cheesecake.