New York-Style Cheesecake
with Poached Blueberries
THE RECIPE
INGREDIENTS:
- For cake:
- Butter
- Graham cracker crumbs
- Orange
- Lemons
- Cream cheese
- Vanilla extract
- Heavy cream
- Sugar
- Sour cream
- Half & half
- For topping:
- Blueberries
- Honey
- Lemon juice
- Provided:
- 8" Parchment paper round
- From your pantry:
- 4 Eggs
ABOUT THE RECIPE:
This classic New York-style cheesecake, inspired by one of the city’s most famous deli’s – Lindy’s – has a creamy and zesty center. It’s topped with plump, juicy blueberries and served on a graham cracker crust.
DID YOU KNOW?
Though New Yorkers claim cheesecake as their own, the Ancient Greeks actually deserve the credit. They made cheesecake for special occasions like weddings and served it at the first Olympic games in 776 BC. Packed with protein, this dessert was supposed to give athletes lots of strength.
BAKING ADVICE:
BAKING HACKS
Quick changes in temperature upset the structure of a cheesecake, causing cracks. To make sure it’s moist and creamy, turn off the heat when the center's still loose and let it cool in the oven.
To cut your cake like a pro, dip a knife in warm water and wipe dry before slicing each piece.
For a juicy baking snack, eat your leftover orange!
YOUR INGREDIENTS
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat oven to 375°F. Using 1 tablespoon or less of butter provided, butter an 8-inch springform (or standard) cake pan; line with parchment paper round and butter paper.
STEP 2
In a small bowl, melt butter in microwave and mix with graham cracker crumbs. Evenly coat the base of the cake pan with crumbs to create a packed base layer.
STEP 3
Grate the orange and lemons entirely, and set rind aside. Over a small bowl, squeeze 1 lemon for juice (only 1 tablespoon will be needed), strain seeds, and set aside.
STEP 4
In a large bowl, using an electric mixer, beat cream cheese, rind, and vanilla. Slowly add heavy cream and sugar, beating on medium speed. CAREFUL not to beat on too high a speed! Add eggs one at a time until incorporated. Mix in sour cream and half and half.
STEP 5
Wrap bottom and sides of pan with aluminum foil to prevent any oven leaks. Pour mixture into pan on top of crumbs. Smooth surface with a spatula. Bake 75 to 90 minutes. To test for doneness, the top should be a bit shiny and the cake should do a firm "jiggle." Remove, let cool completely, and chill in refrigerator for at least 1 hour.
STEP 6
In a medium pan, place blueberries, honey, and 1 tablespoon reserved lemon juice together. Cook on medium heat for 5 to 7 minutes, until berries start to give off juice but still retain their shape. Let cool to room temperature, then refrigerate until use. Top cake with berry mixture just before serving.
