This cheesecake is a very very old family recipe. Its similar to a New York Cheesecake, but it’s even creamier and smoother!

Homemade Cheesecake with Blueberry Topping

I define a good cheesecake is creamy and moist, but slightly dense, similar to a New York Cheesecake. You can add all kids of toppings or crusts to change the variety, but the base is always the same. Good quality cream cheese (Philadelphia brand), eggs, sugar, and vanilla. It is important to have all ingredients at room temperature, so everything combines well. Cheesecake is an art and a science, and can be difficult to master. From my 20 years of baking experience and family “secrets” passed down to me, I can help you to bake a delicious cheesecake!

Tips and Tricks

All of your ingredients should be room temperature. This is important so everything combines well.

You need to use a springform pan. This is so you can release your cheesecake from the pan so you are able to serve it.

You should bake it in a water bath. This keeps the top from cracking. If your top does crack, don’t worry too much because you can always cover it with the topping.

The cheesecake needs to sit in the oven for 1-2 hours after it is done baking. This allows for the temperature to slowly come down and avoid cracking.

When it is done baking, the sides should be set and the middle should be slightly jiggly.

It should sit in the fridge overnight or for 5-6 hours minimum. It needs to set.

Creamy Cheesecake with Fresh Blueberry Topping

This recipe takes the classic New York Cheesecake up a notch, making it even creamier and smoother. It’s a real treat for any special occasion, and everyone will love it.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 4 packages pf Philadelphia cream cheese, room temperature
• 1 1/4 cups sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs, room temperature
• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tablespoon lemon juice

Instructions:

1. Prepare the Crust:
   • Preheat the oven to 325°F (163°C).
   • In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Prepare the Filling:
   • In a large bowl, beat the cream cheese, 1 1/4 cups sugar, and vanilla extract until smooth.
   • Add the eggs one at a time, mixing well after each addition.
3. Bake the Cheesecake:
   • Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan and fill the roasting pan with boiling water until it reaches halfway up the sides of the springform pan.
   • Bake for 55-60 minutes, or until the center is set and the edges are slightly puffed.
   • Turn off the oven and let the cheesecake cool in the oven for 1-2 hours with the door cracked.
4. Prepare the Blueberry Topping:
   • In a saucepan, combine the fresh blueberries, 1/4 cup sugar, water, and lemon juice. Simmer over medium heat, stirring occasionally, until the berries burst and the mixture thickens.
   • Remove from heat and cool to room temperature.
   • Place in the refrigerator until ready to use.
5. Assemble the Cheesecake:
   • Once the cheesecake has cooled in the oven, remove it from the water bath and run a knife around the edges to loosen it from the pan.
   • Refrigerate the cheesecake for at least 5-6 hours, or preferably overnight, to allow it to set.
6. Serve:
   • Before serving, spread the blueberry topping over the chilled cheesecake.

Enjoy this decadent creamy cheesecake with a luscious fresh blueberry topping, a true delight for dessert lovers!