Cheesecake is a magnificent and marvelous creation. It is, in my opinion, more than just a velvety smooth cheese filling encased in a sweet crust. For my family, cheesecake is the heart of our dessert table. Looking back, I don’t believe there has ever been a family occasion where the cheesecake hasn't made an appearance...
Usually when I make cheesecake I like using ricotta cheese. However, this time, I used sour cream in its place. I used the usual graham cracker crust and then topped it all off with a homemade blueberry sauce.
Sour Cream Cheesecake with Homemade Blueberry Sauce
(Semi-Adapted from Martha Stewart)
Prep Time: 10 minutes
Cook Time: Approximately 1 hour 15 minutes
Inactive Prep Time: 15 minutes
For Graham Cracker Crust you will need:
4 tablespoons unsalted butter
4 sheets graham cracker crumbs
3 tablespoons white sugar
½ teaspoon ground cinnamon
For Sour Cream Filling you will need:
8 ounces low fat cream cheese
½ cup sour cream
½ cup white sugar
2 large eggs
1 teaspoon vanilla
For Homemade Blueberry Sauce you will need:
1½ cups frozen blueberries
½ cup white sugar
3 tablespoons cornstarch
2 tablespoons butter
Juice of 1 lemon
Preheat oven to 325 degrees F.
Combine all ingredients for Graham Cracker Crust. Press firmly into bottom of pan and up the sides of the pan. Refrigerate 15 minutes.
For the cheese filling, beat cream cheese in a stand mixer with paddle attachment until fluffy. Reduce speed to love, and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined and pour into chilled crust. (Make sure not to over mix).
Cook the cheesecake for about an hour or until the cake has set but is still wobbly in the center. Let the cheesecake cool on a wire rack. In the meantime, combine all ingredients listed for the homemade blueberry sauce in a saucepan over medium heat. Cook until the berries breakdown and the mixture thickens to a sauce-like consistency.
Serve chilled and with a scoop of ice cream if desired!
I will be submitting this recipe to The Taste of Pearl City for Any One Can Cook: Series 26!