New York Cheesecake with Blueberry Topping
Desserts · Serves 12 · Prep 35 min · Cook 1 hr 30 min · Total 2 hr 5 min
Tall, dense and creamy, with a graham crust and a glossy blueberry sauce spooned over each slice. A pan of hot water in the oven and a slow cool-down keep the top from cracking. It needs an overnight chill, so it is made for planning ahead.
Ingredients
The Crust
- 1 1/2 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter, melted
The Filling
- 32 oz cream cheese (four 8-oz blocks), at room temperature
- 1 1/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 2/3 cup sour cream, at room temperature
- 2 tsp vanilla extract
- 1 tsp lemon zest
- 4 large eggs, at room temperature
Blueberry Topping
- 2 cup blueberries, fresh or frozen
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Steps
The Crust
- Heat the oven to 350°F. Wrap the outside of a 9-inch springform pan in a double layer of foil. Mix the crumbs, sugar and butter, press firmly into the bottom of the pan and bake 10 minutes. Cool while you make the filling, and lower the oven to 325°F. Set a roasting pan of hot water on the lowest rack.
The Filling
- Beat the cream cheese on medium-low until completely smooth, about 2 minutes, scraping the bowl often. Beat in the sugar, flour and salt, then the sour cream, vanilla and zest.
- Add the eggs one at a time on low speed, mixing just until each disappears. Overbeating adds air and causes cracks.
- Pour the filling over the crust and set the pan on the middle rack above the water. Bake until the edges are set and a 3-inch circle in the center still wobbles, 70 to 80 minutes (about 150°F in the center).
- Turn off the oven, prop the door open a few inches and leave the cheesecake inside for 1 hour. Run a thin knife around the edge, cool to room temperature, then cover and refrigerate at least 6 hours or overnight.
Blueberry Topping
- Simmer the blueberries, sugar and lemon juice in a small saucepan over medium heat until the berries start to burst, about 5 minutes. Stir in the cornstarch slurry and cook until thick and glossy, 1 to 2 minutes. Cool, then spoon over the chilled cheesecake or individual slices.