Ingredients: |
Ingredients: 2 cups crushed graham crackers (from about 16 cracker sheets)
½ cup unsalted butter (4 oz.), melted
½ packed cup plus 2 tsp. light brown sugar, divided
2 (8 oz.) pkg. cream cheese, softened
4 large eggs, separated
¾ cup plus 3 tbsp. granulated sugar, divided
1½ tsp. vanilla extract, divided
2 cups sour cream
2 cups fresh blueberries or huckleberries
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Directions: |
Directions:Preheat oven to 375º. Stir together crushed graham crackers, butter, and ½ cup brown sugar in a bowl. Press mixture into bottom of a 10-inch springform pan (or 9-inch pan); wrap bottom of pan in aluminum foil, or place on a rimmed baking sheet. Bake in preheated oven until golden brown, about 8 minutes. Let cool 10 minutes. (Leave oven temperature at 375º.) Meanwhile beat cream cheese, egg yolks, ¾ cup granulated sugar, and 1 tsp. vanilla in a medium bowl with an electric mixer on medium-high speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Using clean beaters, beat egg whites in a separate medium bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Fold egg whites into cream cheese mixture in 3 additions. Pour mixture into prepared crust, and smooth top.
Bake cheesecake at 375º until filling is puffed and top begins to dry out, 22 to 25 minutes (add additional 5 minutes, if using 9-inch pan). Let cool on a wire rack 1 hour. Whisk together sour cream, remaining 2 tsp. brown sugar, and remaining ½ tsp. vanilla in a bowl. Gently spoon onto cheesecake; smooth using an offset spatula.
Bake cheesecake at 375º until center is set (center will wobble slightly), 18 to 22 minutes (5 minutes longer for 9-inch pan). Let cool on a wire rack 1 hour. Place in refrigerator until chilled, at least 6 hours or up to 8 hours or overnight.
Meanwhile, stir together blueberries and remaining 3 tablespoons granulated sugar in a small saucepan; cook over medium-high, stirring often until blueberries start to to release juices and sugar dissolves, about 4 minutes. Remove form heat; let cool. Run a knife around edges of cheesecake in pan. Remove springform ring from cheesecake, and transfer to a serving platter. Spoon blueberry sauce over cheesecake just before serving.
Make ahead: Cheesecake can be made up to 1 day ahead and refrigerated in an airtight container. Top with blueberry sauce just before serving. |
This recipe for Cheesecake St. Louis-Style with Blueberries is from