Crisp Crust Creamy Cheesecake with Blueberry Drizzle
Updated: Sep 8, 2019
Bake Time: 60 minutes
Prep Time: 30 minutes, then 6-12 hours cooling time
Makes 12 servings
As usual, after researching lots of online recipes, making modifications, and practicing, here is my recipe for a classic cheesecake with a crisp crust paired with blueberry drizzle. My secret to a crisp crust is adding crunchy cereal. You can also make the crust exciting by adding flavored cereal like chocolate rice krispies. The drizzle is mildly sweet; this is perfect to taste the mild tart flavor. Overall, this is a great desert to impress anyone. Following this recipe exactly will prevent cracked or overcooked cheesecake. Happy baking!
1 and 1/4 cups graham cracker crumbs (Run it through a food processor to get crumbs.)
1/2 cup cereal crumbs (Corn flakes/cocoa rice/any cereal you want, also run through a food processor.)
6 Tablespoons salted butter
1/4 cup granulated sugar
32 oz cream cheese
1 cup granulated sugar
1 cup full-fat sour cream
1 teaspoon pure vanilla extract
2 teaspoons lemon juice
3 large eggs
2 cups fresh or frozen blue berries
¼ cup water
1 tablespoon flour and 2 tablespoons of water to completely dissolve it.
½ teaspoon vanilla extract
¼ cup sugar
2 tablespoon lemon juice
1. Make sure all your ingredients are brought to room temperature.
2. Melt butter in the microwave.
3. Preheat your oven to 350 degrees Fahrenheit.
4. Combine the crust ingredients; graham cracker crumbs, cereal crumbs, melted butter, and sugar. This will make a mixture with a loose sand texture.
5. Transfer it to a 9 inch springform pan and press to flatten on the bottom and slightly up the sides of the pan. I use the bottom of a measuring cup to smoothen the crust mixture.
6. Bake for 10 minutes, then take out of the oven. Leave the oven on.
7. Start boiling a kettle full of water.
8. Wrap the bottom of the spring-form pan with aluminum foil to help keep water out for when you bake it in a water bath in step #13. Lightly grease the portions of the pan above the crust.
10. Add the sour cream, vanilla extract, and lemon juice then mix just to combine. Do not over mix.
11. Add the eggs, one at a time, and combine. Again, do not over mix.
12. Transfer the mixture to the baked crust and smoothen the top with a spatula.
13. Bake in a water bath - You will need a baking pan big enough to hold your 9 inch springform pan. Place the ready to bake cheesecake set-up in the baking pan and place in the oven. Pour the boiling water into the baking pan. Pour enough to make the water level 1 inch high.
14. Bake for 50 - 60 minutes, depending on your oven. Rotate during baking if one side starts to get brown. A very slight browning on top is okay but too much browning is not okay. Midway through baking, you may cover the baking cheesecake with aluminum foil if is browning too fast. Bake at the very bottom rack of your oven to also help prevent browning.
15. You know you are done baking when you jiggle the cheesecake, it moves slowly as a solid whole object of gelatinous consistency. If only a large middle portion jiggles excessively, then it is not ready. Avoid over baking. Browning is a sign that you are over baking even by a few minutes.
16. When bake time is over, turn the oven off and crack the door slightly. Let the cheesecake cool in the oven for an hour.
17. Move the cheesecake to the counter and let it completely cool to room temperature. Then transfer to the fridge overnight, uncovered.
18. Make the blueberry drizzle – in a saucepan combine all the drizzle ingredients except for the flour. Bring to a boil and then reduce heat to simmer.
19. Mix in the flour and water mixture. Continue to simmer, stirring occasionally until the drizzle thickens. Cool to room temperature.
20. To remove from the pan, first use a knife to loosen the chilled cheesecake from the edges of the pan, then pop off the rim. To slice the cheesecake, use a clean knife and wash between each slice. Cut with a wet knife.