If you love Cheesecake Factory original style cheesecake as much as I do, you’ll love not spending all your heard earned cash on a dessert you can make yourself. While the blueberry compote is technically optional, it is highly recommended.
Classic New York Style Cheesecake
Ingredients
Units
Scale
Crust
- 1/2 cup Almonds (finely ground)
- 1/2 cup Vanilla Wafers (finely ground)
- 1/2 cup Graham Crackers (ground)
- 2 tbsp Butter (melted)
Filling
- 24 oz Cream Cheese (room temperature)
- 1 1/3 cups Sugar
- 5 Eggs
- 16 oz Sour Cream (room temperature)
- 1/4 cup Flour
- 2 tsp Vanilla
- 2 tsp Lemon Juice
Blueberry Compote
- 1 cup Blueberries
- 2 tbsp Sugar
- 2 tbsp Lemon Juice
- 1 tsp Lemon Zest
- 1/2 tbsp Cornstarch
Instructions
Crust
- Mix all the ingredients together thoroughly. Pat the mixture into a greased 9 inch spring form pan. Firmly press the crust in the bottom and about 1 1/2 inches up the sides.
Filling
- Using a mixer, beat the cream cheese on low until light and fluffy. Add the sugar a little at a time and beat until creamy. Add the eggs one at a time, beating smooth after each egg. Add the flour, vanilla, and lemon juice; mixing well. Add the sour cream and beat well. Firmly tap the bowl against the counter to release bubbles from the filling.
- Pour the cheesecake filling into the spring form pan, shaking the pan to ensure that the filling is evenly distributed. Cook on the oven’s middle rack for 1 hour 30 minutes, or until firm. (FYI the middle of my cheesecake broke away from the edges and rose an extra inch while cooking, but it settled back down during the cooling process.)
- Turn the oven off and, leaving the cake inside, prop open the oven door and let sit for another hour. Remove the cheesecake from the oven and let cool completely on the counter top before transferring to the refrigerator to chill for at least 12 hours.
Blueberry Compote
- Combine blueberries, sugar, lemon juice and zest in a saucepan and heat over medium high heat. Cook, stirring occasionally for 5 minutes. Add the cornstarch and continue to cook until the blueberries have broken down and the sauce has thickened slightly.
Thanks to Popsugar for the recipe!
Responses