Cheesecake with Blueberry Topping

Cheesecakes....the name itself fills my mouth with water that a small boat could easily be driven on it.. My first attempt on cheesecakes was some 3 years back when there was a small gathering in my house after ma cousin's marriage. That was a non-baked one; was okay but the base was not set..may be the butter i used was not enough. But still I didn't give up, the second one was better than that...Since then, it has been one of my favorite dessert...and the blueberry syrup tops it all. I was hesitant to buy blueberries always becos of its sour taste. We can't find the best of it in this part of the world where I lives.So used to depend on the canned blueberry topping. But this time I dared to buy some and it turned out delicious. It was so sweet that I thought of trying it at home and I just loved it....awesome, delicious or ' RAD RAPPAD RAPCHUND RAPCHUNDAS BAPKA' (as per the words of Vaibhavi merchant)

This is from Martha's collections, as usual, could do justice to the recipe ,but not in looks. Next time I should work more on its looks and will update the pictures so.. The base was not even and this was the first time i tried the upper crust. I would have made it more thinner.

RECIPE TIME:(I took half the meausure ,which ws enough for my family of 4)

BLUEBERRY TOPPING (you can make it with or without the topping)

Ingredients:(Makes enough for 1 cheesecake)

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

Method:

1. Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered, until cold (or up to 3 days).

CHEESECAKE:

INGREDIENTS:(Serves 8 to 10)

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

Method:

Make the crust: Preheat oven to 325F (160C). Coat a 9-inch springform pan with cooking spray. Wrap exterior of pan (including base) with foil.

Stir together butter, graham cracker crumbs, sugar, cinnamon, and salt. Press mixture firmly into bottom and 3 inches up sides of pan. Refrigerate 15 minutes.

Make the filling: Beat cream cheese with a mixer on medium speed until fluffy. Reduce speed to low, and add sour cream***, sugar, eggs, lemon zest, and vanilla. Beat until well combined (do not overmix). Pour into chilled crust.

Set springform pan in a large, shallow roasting pan. Place in oven. 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. (it took 30 mts for me as i baked for half the measurement  & ma oven also requires slightly lesser time than in other ovens) 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).

Run a knife around edge of cake, and unmold. Spoon topping over cake. 

**Hung Yogurt can be prepared in home by hanging yogurt tied in a muslin cloth. If you can't find any place to hang it, you can place the same on a strainer(after tying in a cloth)kept over a deep bottomed vessel for few hours.
 

How to make Graham Cracker Crumbs at home

***You can buy already made graham cracker crumbs in a bag or box. Buying your graham crackers crumbs already made is quick and time saving but it can cost you more then if you make the graham cracker crumbs yourself.

When you make your own graham cracker crumbs all you need is the graham crackers, a rolling pin and a sealable plastic bag. 

To make graham cracker crumbs take the plastic bag and put in some crumbled graham crackers. Then seal the plastic bag well so the crumbs you make can't escape out of the plastic bag.

After your crumbled graham crackers are in the plastic bag take the plastic bag full of crumbled graham crackers and lay it flat on a flat surface like a counter top. 

Take the rolling pin and roll it over the plastic bag full of graham cracker crumbles. Keep rolling the rolling pin over the plastic bag of graham cracker until you see that the graham crackers are turning into crumbs. You can see where the rolling pin needs to go as you roll it over the plastic bag. Try to get all the large pieces of graham cracker to crumble.

When you are done you should have a plastic bag of graham cracker crumbs to use for all your favorite recipes needing graham cracker crumbs. You can store any graham cracker crumbs that you don't use in the plastic bag for future use. The graham cracker crumbs will stay good to use in a plastic bag for a long time.

This post is going to Food Palette Series Purple hosted by Torview