Cheesecake is one of my favorite desserts, especially topped with fruit like blueberries or raspberries. I rarely make it though, because it is so rich and calorie laden.Â But the holidays seem to call for decadent desserts!
Last week we were planning to go to my Momâ€™s house for Thanksgiving dinner, like we usually do. But the combination of rain/sleet/snow and a sick cat ended up changing our plans, and we stayed home for a quiet and small Thanksgiving dinner. It has been more than 10 years since I cooked a Thanksgiving dinner at my own house, and I decided I wanted to make something different.Â Cheesecake seemed like a nice alternative to the Apple Pie we usually have.
I used the Classic Cheesecake recipe from the King Arthur Flourâ€™s Bakerâ€™s Companion for the filling, and my own very simple recipes for the crust and topping.Â I wanted a fruit topping that didnâ€™t have any extra sugar, because there is plenty of sugar in the cake itself!Â I was surprised at how easy it was to make, and cooling it gradually eliminated cracking.
I made this Thanksgiving morning and timed it to be ready to go in the refrigerator when the turkey went in the oven, because I was short on space in the refrigerator.Â It cuts better if it is in the refrigerator overnight though, so making it the night before would be ideal. We only had a few pieces left for Black Friday, but they did cut nicely!
- 4 T. butter
- 30 Vanilla wafers
- 2 T. Brown sugar
- 3 packages of cream cheese
- 1¼ c. sugar
- ¼ t. salt
- 4 eggs
- 3 T lemon juice
- 2 t. vanilla
- 1 c. sour cream
- ½ c. heavy cream
- 2 c. blueberries
- ¼ c. water
- 1 T. water
- 1 T cornstarch
- Preheat oven to 350. Use a food processor to mix the vanilla wafers, butter and sugar until crumbly.
- Press into the bottom of a springform pan, then bake for 5 minutes.
- Reduce the oven heat to 325, and let the crust cool while you make the cheesecake filling.
- Beat the cream cheese in the mixer until it is nice and smooth with no lumps remaining.
- Add sugar and salt and mix until smooth.
- Add the eggs one at a time, beating the mixture smooth after each. Make sure you scrape the sides and bottom of the bowl after each egg.
- Mix in the lemon juice, vanilla, sour cream and heavy cream and stir until smooth.
- Pour the batter on top of the crust in the pan and bake at 325 for 60 minutes.
- The middle should still be a little jiggly, but the sides should be set. Crack open the oven door a little bit and turn the oven off and let the cheesecake cool in the oven for an hour.
- Then take the cheesecake out, and let it sit at room temperature for 45 minutes to continue cooling. Then refrigerate.
- To make the topping combine the blueberries with the ¼ c. of water and bring to a boil in a small saucepan. Once it is boiling mix the cornstarch with the 1 T of water and add it to the blueberries to thicken them up. Let the berries cool for 10 minutes before putting on top of the cake.