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The Zamzows Table / garden to table

Classic Cheesecake With Blueberry Topping

Classic Cheesecake With Blueberry Topping

Ingredients – Crust:

  • 1 ½ cups graham cracker crumbs (about 10–12 full crackers)

  • 2 tbsp brown sugar

  • ½ tsp cinnamon (optional)

  • 6 tbsp unsalted butter, melted

Ingredients – Filling:

  • 4 (8 oz) packages cream cheese, softened

  • 1 cup granulated sugar

  • 1 tsp pure vanilla extract

  • 4 large eggs

  • 2/3 cup sour cream

  • 2/3 cup heavy cream


Instructions:

  1. Prepare Crust:

    • Preheat oven to 325°F (163°C).

    • Combine graham cracker crumbs, brown sugar, cinnamon (if using), and melted butter in a bowl. Stir until evenly moistened.

    • Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool while preparing filling.

  2. Make the Filling:

    • In a large bowl, beat softened cream cheese until smooth (about 2 minutes).

    • Add sugar and vanilla; mix until incorporated.

    • Add eggs one at a time, mixing just until combined—avoid overbeating.

    • Mix in sour cream and heavy cream until smooth.

  3. Bake the Cheesecake:

    • Pour filling over the cooled crust.

    • Wrap the outside of the springform pan in foil and place in a large roasting pan. Pour in hot water to reach halfway up the sides (water bath method).

    • Bake for 60–70 minutes or until edges are set but center slightly jiggles.

    • Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

    • Remove from oven and cool completely at room temperature. Chill for at least 4 hours or overnight.


🫐 Brown Sugar & Maple Blueberry Topping

Ingredients:

  • 2 cups fresh or frozen blueberries

  • ¼ cup brown sugar (light or dark)

  • 1 tbsp maple syrup

  • 1 tbsp lemon juice (fresh)

  • ½ tsp lemon zest

  • Pinch of salt

  • Optional: 1–2 tsp cornstarch + 1 tbsp water (for thicker topping)


Instructions:

  1. In a saucepan over medium heat, combine blueberries, brown sugar, lemon juice, lemon zest, and a pinch of salt.

  2. Stir occasionally until the blueberries begin to release their juices and soften—about 5 minutes.

  3. Add maple syrup and simmer gently another 3–5 minutes.

  4. If you prefer a thicker topping, stir in the cornstarch slurry and cook another 1–2 minutes until thickened.

  5. Remove from heat and let cool before spooning over the chilled cheesecake.

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