Lemon Blueberry Cheesecake
- 1 cup graham crackers
- 2 tablespoons melted butter
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 3 packages (8 ounces each) cream cheese, soft at room temperature
- 1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
- 5 large eggs
- 1 pound 8 ounces sour cream
- 1 tablespoon vanilla extract
- 3 tablespoons lemon zest (no white bitter pith)
- 1 pint fresh blueberries
- 1 tablespoon all-purpose flour
- 1 pint berries for decoration as desired
- To make crust: Crush enough Graham crackers with a rolling pin to obtain 1 cup. Add melted butter and sugar and combine well. Press onto the bottom of a 9 inch diameter spring form pan and place in the oven for 10 minutes or golden. Reduce oven to 325°F.
- When springform pan is cool enough to handle place on 3 layers of aluminum foil and wrap outside of pan with foil. Ensure that no water could penetrate thru foil. Place in a roasting pan and set aside.
- This cheesecake can easily be made without use of a machine, just ensure that cheese is soft and at room temperature. If using a mixer only mix on lowest speed to prevent incorporation of air cells (air cells make cheesecake rise during baking and once removed from oven will make it fall and crack).
- To make cheesecake: Beat soft cream cheese and sugar on low speed until well blended and no lumps remain. Scrape bowl well. Add one egg at a time waiting for previous added amount to be fully incorporated, scrape bowl and beater in between additions.
- Add sour cream, lemon zest and vanilla extract and combine well.
- Rinse blueberries and while still slightly wet toss in flour to coat blueberries. Add blueberries and pour batter into the springform pan.
- Pour water into roasting pan about an inch high and place in oven.
- Bake until center of cake no longer trembles when tapping the sides of pan, about 2 to 2 1/2 hours.
- Allow to cool at room temperature for 30-60 minutes. Place in the refrigerator overnight.
- Run a sharp knife around the edge and bottom of the cheesecake and cut into desired size.
TIP: Cheesecakes cook from the outside in. To check for doneness, shake the pan gently. When the center no longer trembles your cheesecake should be ready.