Directions: |
Directions:Preheat oven to 325º
Soften cream cheese at room temperature
Combine graham cracker crumbs, brown sugar, cinnamon and butter Press into bottom and onto sides of a springform pan
Bake crust for 5 minutes
Increase heat to 350º
Beat sugar and cream cheese until fluffy; add eggs one at a time; beat well after each; mix in remaining ingredients; beat well
Pour into prepared crust
Bake 1 hour; turn off heat and leave cheesecake in oven with door closed for an additional hour; middle of cake will sink as it cools unless you prepare a water bath.*
Bake until slightly golden. If the cake jiggles, it is fine because it will firm as it cools.
Refrigerate overnight.
Cool on a wire rack
Blueberry Sauce
Combine sugar, cornstarch, nutmeg and salt in a saucepan
Gradually stir in 1 c boiling water
Cook and stir until mixture thickens and boils; cook 2 minutes more
Add blueberries; return to boiling; remove from heat and stir in lemon juice
Cool before topping cheesecake
For frozen (thawed) blueberries, add lemon juice; don't return to boiling |
Personal
Notes: |
Personal
Notes: For best results, make the cheesecake the day before serving. Cake should firm by being refrigerated for several hours.
For an even creamier cake, mix 1/2 of the cream with the cream cheese then add the other ingredients
* cover the bottom of the springform pan with aluminum foil, 1/2 way up the pan. Put the pan in a baking dish and add about an inch or so of water prior to baking. This will prevent the cake from cracking.
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