Wednesday, May 8, 2013

Blueberry Cheesecake








Hello Everyone. I hope you are all having a great day. I just got finished, well almost, cleaning all the yellow pollen off my screened in porch. What a mess. Yellow dust was everywhere. Still a little more to do but I wanted to remind you that if you have not entered my giveaway there is still time. The winner will be chosen tonight and I will post the results. Just click here to enter.

And now on to this recipe for a yummy blueberry cheesecake. It is a slice of pure heaven. Rich, New York style, loaded with calories, and oh-so-good for you. At least I think so! It is a large cheesecake and fit for a crowd. I hope you enjoy it. So without further adieu here is the recipe. Please be sure to follow the instructions exactly and your cheesecake will not, I promise, crack. A water bath is essential for preventing cracks, as well as a slow oven temperature of 300 degrees. Oh, and don't forget to wrap the outside of the pan. If you don't, water could possibly get in to your cheesecake. Yikes, we don't want that. Enjoy!


Crust
1 ½ c. graham cracker crumbs

¼ c. granulated sugar

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

½ tsp. vanilla extract

6 T. butter, melted

Filling
5 (8 oz.) pkgs. cream cheese, softened

1 ½ c. granulated sugar

3 T. all-purpose flour

1 T. vanilla extract

2 tsp. orange extract

1 tsp. lemon extract

5 lg. eggs, room temperature

2 lg. egg yolks, room temperature

½ c. sour cream


Blueberry Topping
½ c. all-fruit blueberry spread

1 T. orange liqueur or orange juice

2 c. fresh blueberries or frozen blueberries, thawed and drained



Preheat oven to 325ºF.  Spray a 10-inch springform pan with nonstick baking spray.  Tightly wrap the outside of the pan with heavy duty aluminum foil, shiny side out, covering the bottom and extending all the way up sides. Crust: Place crust ingredients in a small bowl and stir until combined.  Pat crumbs into bottom of pan. Bake for 10 minutes. Let cool. Reduce oven temperature to 300ºF. Filling: In large mixing bowl, beat the cream cheese, sugar, flour, and extracts at medium speed until smooth. Reduce the mixer speed to low and add the eggs and egg yolks, one at a time, beating after each addition.  Blend in the sour cream. Gently pour the filling into the crust.  Smooth the top. Place the springform pan in a large roasting or baking pan, then place on oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 75-90 minutes or until puffed around edges and center jiggles slightly.  Remove cheesecake from water bath, discard foil and transfer to cake rack. Cool for 15 minutes. With a thin-bladed knife loosen crust from sides of pan and cool for 30 minutes more. Unlatch the clasp and slip off the pan side. Cool for an additional 1 ½ hours.  If cheesecake is not completely cooled place in the refrigerator uncovered and then loosely cover when cool.  Refrigerate at least 6 hours, preferably overnight.  Serves 16. Topping: In microwave or on stovetop melt the blueberry spread and liqueur or orange juice. Remove from heat.  Add the blueberries; toss to coat. Spoon blueberry mixture over top of cooled cheesecake, spreading evenly.  Chill until cold.

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7 comments:

  1. looks super delicious and lovely presentation :)

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  2. This is a classic blueberry cheesecake. What can I write but delicious!

    Finally, the pollen here is gone but, I can relate I think I spent two months hosing down my patio because the pollen was so thick-

    Happy Spring.

    Velva

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  3. Kat, you are one of the GA bloggers aren't you - I think Joyce and Suzanne said that - do you give your address out? I love to comment back. Mine is skcz at comcast dot net. Sandie

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    Replies
    1. Sandie, yes I am a Georgia blogger. I will write to you at your email address. Thanks so much.

      Delete
  4. What a gorgeous cheesecake! So irresistible to this blueberry lover!

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  5. luscious! my mouth is watering - wowzers.

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  6. I made this for my boyfriends birthday and it was a hit. Thank you!

    ReplyDelete