This is my go-to option when I don’t have time to bake a proper cake. Love the flavors and richness and it’s after all a guilty pleasure, just like a cake.
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for a 24 cm/9′ diameter
for the base,
- 220 grams of graham cookies
- 115 grams butter, melted
- 1/2 cup sugar
- 1/4 teaspoon salt
Prepare a detachable ring mold 24 cm/9′ diameter, butter well.
Grind the cookies in a food processor until they are like sand. In a bowl mix the cookies crumbled with melted butter, sugar and salt, stir well and pour into the prepared pan. Press well with a measuring cup or spoon, place it on the edges also leaving just 2 cm. or 1′ free at the top. Freeze while preparing the filling.
- 5 packs of Philadelphia cream cheese at room temperature (1 kilo and 130 grams) I bought it in bulk at Costco
- 1 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- zest of 1 lemon, yellow part only
- 5 eggs
- 2 yolks
- 1/2 teaspoon vanilla extract
Preheat oven to 550F or 290C.
In a large bowl with a hand mixer mix cream cheese until very creamy, add sugar, flour and lemon zest, beat well. Stop and stir with a spatula to mix everything well. Add the eggs one by one while beating slowly, add the yolks and beat well and finally the vanilla. Stir well and make sure everything is well mixed.
Place the pan over a baking sheet in case it overflows.
Pour the filling into the pan, will be very full, almost level with the edge.
Bake for 12 minutes until browned up, you should keep looking at it if it starts to brown too much lower the temperature immediately.
After the 12 minutes or before that, lower the temperature to 200F or 100C and continue baking for 50-60 minutes more. Obviously, the oven will go slowly down on the temperature, that’s the idea.
Is ready when the center still giggles, but jump back when touched.
Remove to a rack and immediately pass a table knife around the edge.
Let cool completely, then refrigerate for at least 6 hours or preferably overnight in the pan.
for blueberry sauce,
- 280 grams of blueberries (I used frozen)
- 2 tablespoons lemon juice
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup water
Dissolve cornstarch in the water.
Place in a small saucepan and stir all ingredients, cook over medium-high heat, stirring occasionally, once star boiling, reduce the heat and let simmer gently for 1 minute, take off the stove. Cool completely before using.
Unmold the cheesecake, transfer to a plate or platter.
Place the sauce on top and serve cold or at room temperature.
Well wrapped and refrigerated the cheesecake lasts up to 1 week.