My birthday cake for 2008!You have to make cheesecake the day before so it has time to set in the fridge overnight. I especially like this recipe and the frosting hides any cracks very nicely!
CRUST:
1 cup graham cracker crumbs
4 TBS melted butter
1 TBS sugar
Mix above ingredients in a small bowl. Spray your cheescake pan with cooking spray (I use a top quality commercial spray from Sysco). Press crumb mixture along the bottom and up the sides of the pan - the mixture won't go all the way to the top - just mush it up as far as you can without getting it too thin.
Bake crust at 350 for 5 minutes. Take out of the oven and now it is time to make the cheesecake part!
Blueberry Cheesecake Filling
3 packages of cream cheese - room temp
1 cup sugar
3 TBS flour
1/2 tsp salt
2 large eggs
2 egg whites
Sour cream - 8 oz
1 tsp vanilla extract
1 TBS grated lemon rind
2 cups blueberries (I use frozen)
Beat cream cheese.
Mix sugar, flour and salt in small bowl and then add to cream cheese, mix. Add eggs - 1 at a time and mixing well. Add egg whites. Mix. Add sour cream, vanilla and lemon rind and mix until just blended. FOLD in blueberries. Put entire mixture in your crust.
Bake at 300 for 1 hour 10 minutes - until the center looks sort-ov firm - it won't look completely firm but it shouldn't be jiggly. Turn off oven and crack the door open a bit - keep cheesecake in there for another 30 minutes. Take out of oven and put on cake rack and let cool for 30 minutes.
Cover top with foil or saran wrap and put in the fridge overnight.
Release sides of pan and frost. Keep finished cheesecake in fridge until ready to serve!
FROSTING
1 cup of frozen dessert topping - thawed out - I use Cool-whip
1/4 cup sour cream
Mix together and spread over top of cheesecake. Makes a cool and refreshing frosting!
***A note about using frozen blueberries - I drain the blueberries 1st, but don't bother rinsing/drying them on a paper towel - I don't really care if my entire cheesecake has a lovely purple-ish tinge to it!
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