CLASSIC NEW YORK CHEESECAKE

By heathermcginnis

One of my favorites - Anna Olson - put this recipe on Grokker.com

Ingredients

• CRUST
• 1 cup graham crumbs
• 2 tbsp sugar
• 1/4 cup unsalted butter
• FILLING
• 4 - 250 gr packages cream cheese, at room temperature
• 1 1/4 cups sugar
• 3 tbsp corn starch
• 1 tbsp vanilla
• 2 tsp grated lemon zest
• 3 large eggs at room temperature
• 1/2 cup sour cream
• TOPPING
• 1 1/2 cups sour cream
• 1/4 cup sugar
• 1 tsp vanilla
• BLUEBERRY COMPOTE
• 2 cups fresh or frozen blueberries
• 1/2 medium apple, peeled and coarsely grated
• 1/2 cup sugar
• 2 tsp lemon zest grated
• 1 tsp lemon juice
• 1/4 tsp ground cinnamon
• 1 Tbsp plus 1 tsp corn starch

Preparation

Step 1

Preheat oven to 300 degrees.

CRUST:

Mix ingredients. Put in bottom of 9" springform pan. Bake 10 minutes till set. Cool. Spray pan with PAM. Increase oven temperature to 450 degrees.

FILLING:

Beat cream cheese till very smooth. Add sugar, lemon zest, cornstarch, vanilla. When adding the eggs, do not overbeat.. or cake will separate. Add slowly. Once eggs are added, spoon in sour cream by hand. Pour into cooled crust. Bake 10 minutes at 450. Then reduce to 300 and bake for 30 minutes.

TOPPING:

Combine all ingredients. Remove cake from oven. Pour over top of cake and return to oven for 15 minutes.

Remove from oven and within 15 minutes run knife along edge of pan and cake. Cool for 6 hours at room temperature and then refrigerate for 4 hours.

COMPOTE:

Add all ingredients in medium saucepan. Simmer for 10 minutes till blueberries are soft. Add cornstarch to 2 tbsp water. Mix well and add to blueberry mixture. Bring back to a boil till thick. Cool to room temperature.