This easy New York Cheesecake with blueberry topping is the best cheesecake ever. So rich and smooth!
Total Time
6hr 50min
5.0
4 Ratings
Author: In the Kitchen with Jonny
Servings:
8
Ingredients
•
2
cups
Graham Cracker Crumbs
•
1/2
cup
Butter
, melted
•
2
cups
Granulated Sugar
•
4
cups
Cream Cheese
•
1/4
tsp
Salt
•
2
tsp
Vanilla Extract
•
1/2
cup
Sour Cream
•
2/3
cup
Heavy Cream
•
4
Eggland's Best Classic Eggs
•
2
cups
Fresh Blueberries
•
4
Tbsp
Water
•
1
Lemon
, juiced
Cooking Instructions
1.
Preheat the oven to 325 degrees F (160 degrees C).
2.
In a Ziploc bag, add Graham Cracker Crumbs (2 cups), Granulated Sugar (4 Tbsp) and Butter (1/2 cup). Shake together until mixture resembles wet sand. Transfer to a springform pan lined with aluminum foil and press down into the bottom of the dish. Store in fridge until ready to use.
3.
In the bowl of a stand mixer, add Cream Cheese (4 cups). Mix on medium speed for 4 minutes.
4.
Add Granulated Sugar (1 1/2 cups) and mix for another 4 minutes.
5.
Add Vanilla Extract (2 tsp) and Salt (1/4 tsp). Mix. Add Eggland's Best Classic Eggs (4) one at a time, beating after each addition. Add Sour Cream (1/2 cup) and Heavy Cream (2/3 cup). Beat until mixture is smooth.
6.
Transfer cream cheese mixture into the springform pan over the graham cracker crust.
7.
Place the springform tin in a larger oven-safe dish and fill the larger dish halfway with hot water.
8.
Bake at 325 degrees F (160 degrees C) for 1 hour and 30 minutes.
9.
Once the time is up, open the oven door, turn off the oven, and let the cheesecake sit in the hot oven for another 30 minutes.
10.
Allow cheesecake to cool. Place in fridge to set for at least 4 hours or up to overnight.
11.
In a saucepan, add Fresh Blueberries (2 cups), Granulated Sugar (1/3 cup), Vanilla Extract (1/4 tsp), Water (4 Tbsp), and juice from Lemon (1). Bring mixture to a boil. Reduce heat to low and cook for 15 minutes.
12.
When ready to serve, top the cheesecake with the blueberry compote.
Nutrition Per Serving
CALORIES
916
FAT
62.8 g
PROTEIN
9.1 g
CARBS
81.3 g
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