Easy Cheesecake And Blueberry Sauce

Printed from: www.grandmotherskitchen.net

Ingredients

Makes (1) 7-inch cheesecake springform pan

Crust:

1 1/2 cups graham crumbs

1/4 cup butter at room temperature

Cake Filling:

Makes (1) 7-inch springform pan sized cheesecake

250 grams full fat cream cheese at room temperature

1/4 cup granulated sugar

2 eggs, room temperature

1 Tablespoons pure lemon juice

1 teaspoon pure vanilla extract

1/8 cup sour cream, room temperature

1/2 teaspoon cornstarch

Blueberry Sauce:

Makes 2 cups of blueberry sauce

1/4 cup pure lemon juice

1 Tablespoon water

1 Tablespoon cornstarch

2 Tablespoons butter

1/3 cup granulated sugar

2 cups blueberries, frozen - defrosted overnight in the refrigerator

Chocolate:

Dark Chocolate block - Callebaut chocolate works well - you will only grate a very small amount, about an ounce.

Directions

Cheesecake:

1. Preheat the oven to 320 degrees F.

2. Grease the spring form pan with butter.

3. Place the graham crumbs into a mixing bowl, add the room temperature butter. Stir together, then using your hands and fingertips work the butter into the graham crumbs until you have combined all the butter into the crumbs creating a granular texture.

4. Place the crumbs into the prepared springform pan, press down firmly with your fingertips and then a flat rubber spatula. Make it as smooth as possible.

5. Place the crust into the refrigerator while you make the filling.

6. Filling: Add the cream cheese to a mixing bowl. Use an electric hand mixer to beat until smooth.

7. Add the sugar and beat in. Mix for 3 minutes.

8. Add the eggs, one at a time, beat each one in. Use a spatula to bring down anything on the sides of the bowl and beat in.

9. Add the lemon juice and vanilla and stir in gently by hand.

10. Add the sour cream and cornstarch and stir in. Try not to over mix.

11. Remove the chilled crust from the refrigerator. Transfer the cheesecake mixture into the pan. Bang the pan down lightly a few times to remove any air bubbles.

12. Place into the preheated oven and bake for 35-40 minutes. We baked for 40 minutes as our oven bakes low and slow. If your oven bakes hot and fast, set the timer for 35 minutes. The cake is baked when it no longer wobbles in the center of the cake. Leave it in the oven when you check. Using oven mitts just give the pan a little nudge to see if it wobbles or not. Don’t over bake. Shut off the oven and open the oven door leaving it ajar just a few inches. Leave the cheesecake undisturbed in the oven for one more hour. The cake continues to bake while it is sitting in the oven. Remove the cheesecake and place onto a cooling rack until the cake comes to room temperature then place it into the refrigerator covered for a minimum of 4 hours or even better make a day ahead and let sit overnight. The flavors will be more delicious if it sits longer.

We like to use abeego wraps. Abeego wraps are earth friendly and reusable. Here is where we buy these reusable food covers made from beeswax. For a our special discount on any Vitamin King product you can use the COUPON CODE: GRANDMA

Directions

Blueberry Sauce

1. Measure out all the ingredients.

2. In a one cup glass measuring cup or small but tall vessel, add the lemon juice, water and cornstarch. Use the hand immersion blend to blend together so the cornstarch is fully combined into the wet ingredients.

3. Melt the butter in a small saucepan, over medium low heat. Add the sugar and the liquids and use a heat proof silicone spatula to stir the mixture together. Bring the mixture to a boil, stirring.

4. Turn down the heat and add the blueberries and gently stir in. Bring the heat back up to medium high and continue cooking until the mixture comes to a boil again. Stir gently with the spatula so you keep the blueberries whole. Let cook a minute, shut off and remove from the heat.

5. Transfer to a glass measuring cup or bowl. Let cool to room temperature, cover and place into the refrigerator to cool. It is best to make the same day you make the cheesecake and we suggest making both recipes one day ahead of serving. You want the blueberry sauce to be nice and cold when you spoon it onto the cheesecake.

Directions

Chocolate Garnish

1. Have the chocolate at room temperature.

2. Place a piece of parchment paper on the counter. Using a vegetable peeler, make the chocolate peels.

3. Don't touch with your fingertips as the warmth of your hand could melt the chocolate.

4. Sprinkle onto the cheesecake as desired.

ENJOY!

Return to this Easy Cheesecake And Blueberry Sauce recipe or check out more recipes at Grandmother's Kitchen