Refrigerator Cheesecake With Blueberry Topping Recipes

Steps:

• MAKE THE CRUST: Preheat the oven to 325°F Coat a 9-inch springform pan with cooking sprauy. 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 sped 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 side of springform pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour and 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roast pan 30 minutes. Remove cheesecake from roasting pan, and refrigerate, uncovered, at least 8 hours (or overnight).
• BLUEBERRY TOPPING: Combine all ingedients 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).
• ASSEMBLY: Run a knife around edge of cake, and unmold. Spoon topping over cake.

Steps:

• For crust, preheat oven to 350. In Food processor, pulse crackers and sugar till fine crumbs, add melted butter and pulse a few more times til it forms some clumps. Pat mixture on bottom of 9" spring form pan, bake for 8" or till edges are slightly browned. Set aside to cool For filling, soften gelatin in water for about 5", then heat in microwave for about 15-20seconds till the mixture is smooth, then cool. Wipe the food processor bowl with a paper towel to get rid of any leftover crumbs (no need to wash). Put cream cheese, sugar, and milk in and pulse 10X, scrape bowl and process for a minute, scrape again and with the machine running, add lemon juice and gelatin mixture , process till it's completely smooth. In a separate bowl ( I use my kitchenaid mixer) whip cream till soft peaks form. Add 1/2 of the mixture from Food Proc to cream, fold gently to combine, then add the rest and continue folding till it's well incorporated. Pour on top of crust, cover, and refrigerate for at least 8 hours, preferably overnight. Make topping by picking out some of the less attractive berries to make 1 pint, combine with water and sugar and bring to boil in saucepan. Boil for a couple of minutes, using a spatula to crush the berries as they cook. In the meantime, combine cornstarch with 3 T water to make a slurry. When the mixture has boiled for a few minutes, stir in the starch mixture and bring back to boil, stirring constantly till it's thick. Remove from heat and wait a minute, add 1 pint fresh berries, mix well and refrigerate. When ready to serve, you can place the berry topping on top of the cheesecake, pressing down slightly to make a flat layer. Use a long strand of dental floss to cut into slices and serve. Alternatively, you can slice the cheesecake by itself, and serve the blueberries on top and on the side.

Steps:

• Preheat oven to 350°F.
• Crust:.
• Combine graham cracker crumbs, butter and sugar and mix well. Pour into a 9 inch springform pan. Use a spoon and press crumbs evenly into the bottom of the pan. Bake crust for 8 minutes. Take out of the oven and cool at room temperature.
• Cheesecake filling:.
• Preheat oven to 430°F.
• In the bowl of a stand mixer with the paddle attachment, mix together cream cheese and sugar, until fluffy. (You can use a regular electric mixer and a bowl). Make sure you scrape the bowl, so you don't get any cream cheese chunks.
• Add eggs, one at a time and mix on low speed. Add vanilla.
• Add greek yogurt and mix well on low speed.
• Pour into crust .
• Bake on 430 F for 15 minutes, then reduce heat to 275 F and bake for 1 hour and 15 minutes. Turn the oven off and let the cheesecake sit inside for 1 hour. Then cool at room temperature. Refrigerate for at least 3 hours.
• Blueberry Sauce:.
• In a large pan over medium heat, combine water, sugar, lemon juice and flour. When this mixture begins to thicken add blueberries and mix well, so they are evenly coated. Cook for 2-3 minutes, until sauce begins to bubble.
• Cool at room temperature and serve on top of cheesecake.