Sunday, September 11, 2016

Sour Cream Cheesecake with Blueberry Topping

This cheesecake has a delicious, creamy texture.

Sour Cream Cheesecake

1 3/4 cups fine graham cracker crumbs (1 box has 3 packages. Use 1 package - plus 4 more crackers)
1/4 cup finely chopped nuts
1/2 teaspoon cinnamon
1/2 cup butter, melted (I use an additional 2 tablespoons, making the crumbs easier press up sides of pan.)
2 (8 oz.) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon almond extract (optional - it's good with it, but I don't usually have it on hand.)
1/4 teaspoon salt
3 eggs
3 cups dairy sour cream
Combine crumbs, nuts, and cinnamon; add butter, stirring until well combined. Reserve 1/4 cup for top of cheesecake; press remainder into bottom and 2 1/2 " up the sides of and 8" spring-form pan, or 2" up the sides of and 9" spring-form pan. In a large bowl, beat cream cheese, sugar, vanilla, almond extract, and salt until smooth. Add eggs, beating at low speed just until combined. Do NOT overbeat. Stir in sour cream. Pour into prepared crust. Sprinkle reserved crumbs on top. Bake at 375° for 50-55 minutes or until inserted knife comes out almost clean. Cool on wire rack; chill 4-5 hours. Add topping or glaze (below) before serving. Makes 12 servings.

  • Oven temperatures vary.  I cook my cheesecake for 1 hour. Then I turn off oven and let cake set in hot oven until the oven cools - about 1 to 2 hours. I set cake on rack to cool completely before set into refrigerator to chill.  
  • I set a pan in the oven to catch drippings and add about a cup of water to pan. (I use two 9" x 13" pans side by side, adding about 1/2 water to each pan.) 

Blueberry Topping
1 can Blueberry Pie Filling or Topping, 21 oz
Note: I used the thick type. If you get blueberries in light syrup, you'll need to thicken it  with cornstarch as follows:
(1.) Drain the the blueberry syrup (about 1/3 cup). Mix 2 tablespoons sugar and 1 tablespoon cornstarch in 1-quart saucepan. Stir in reserved blueberry syrup. (2.) Heat sugar mixture over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. (3.) Stir blueberries into sugar mixture. Cool completely.
Strawberry Glaze
1 1/2 cups mashed fresh strawberries
1 cup sugar
3 tablespoons cornstarch
1/3 cup water
Bring mashed strawberries, sugar to a boil in a saucepan over medium heat. Dissolve cornstarch in water. Stir cornstarch into berry mixture and cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Cool completely.