Ultimate Blueberry Cheesecake

Sorta.

I love, love, love Tyler Florence's recipe for the Ultimate Cheesecake.  I love the cinnamon in the crust.. I love the flavor.  But I can NOT get it to come out without cracks and looking all distorted.  (most definitely operator error!)

I also have made and adore Chantal's New York Cheesecake from allrecipes.com.  Whenever I make it, the consistency is smooth and creamy and there are no cracks to speak of.  Plus its stinking delicious!

So I figured, why not merge the two and create my favorite cheesecake ever!

I made this to bring to my hubby's' family's Thanksgiving celebration this Sunday, and actually snapped these pictures when we were there.  Please forgive the poor quality!

Here is Tyler's recipe for perfect blueberries and crust:

Lemon Blueberry Filling (modified just slightly, I dont use the zest of the lemon, plus I doubled his recipe)

2 pints fresh blueberries

2 tablespoons lemon juice

4 tablespoons sugar

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Crust

2 cups finely ground graham crackers

1/2 teaspoon ground cinnamon

1 stick unsalted butter

(his directions exactly)

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch spring form pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

 

 

And here is Chantal's recipe for the perfect New York cheesecake:

4 (8 oz) packages cream cheese (no low fat here!)

1 1/2 cups white sugar

3/4 cup milk

4 eggs

1 cup sour cream

1 tablespoon vanilla

1/4 cup all purpose flour

(these are her directions exactly)

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2.	In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3.	In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4.	Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

 

The only difference I made is to add the eggs after I add the sour cream and vanilla.  (still adding flour last) This reduces the amount of mixing that happens to the eggs, helping to increase your chances for a perfect, crack free top!

I have also read that making sure all your ingredients are room temperature is the way to go.  I usually do this and find success! 

Truly, this is the most wonderful cheesecake.  

It can stand all alone or lends itself beautifully to a sweet berry topping.

I hope you will try it!  

Comments

[Renee (Kudos Kitchen)]

Blueberry bliss!

[Jessica @ How Sweet]

Do you need help eating it??

[Kristen]

Wow - yum! That looks amazing, Amanda!

[Shaina]

This looks fantastic, and I'm a huge fan of lemon and blueberry together...and cheesecake in general.

[Brenda @ a farmgirl's dabbles]

This looks really, really good! I did previously print off Tyler's recipe when you recommended it before - looks like I have another one to try! You spoke of your cheesecake cracking - have you tried a water bath? I always have good luck with that.

[Renee]

mmmmm cheesecake!

[3rascalsmama]

I am most definitely NOT a baker, but you always make it seem so easy and pleasurable that I'm inspired to try. :-)

[Jennifer @ The Hudson Cakery]

Awesome idea to combine both - that Cheesecake looks amazing!

[Paula]

Is this the cheesecake that was ready for the oven when you lost power? If so, it certainly doesn't look any worse for wear. How beautiful is all that blueberry juice floating on top and drizzling over the sides!

[Sue]

Deliciously gorgeous!

[megan @ whatmegansmaking]

Just beautiful! I've only made one cheesecake and it cracked terribly, but I had a blueberry topping as well, so no one even knew :) Great tip about room temperature ingredients - I didn't know that!

[Diane {createdbydiane.blogspot.com}]

Looks fantastic!
I love plain cheesecake, but it it's going to be topped with anything, than I'm right with you on this one! It has to be blueberries. I believe the cracking comes from over mixing or so I've been told. My mom makes a perfect cheesecake, so I let her do it whenever she feels like spoiling me :) I was just thinking of blueberries on cheesecake when I blogged a recipe yesterday. It's Cranberry Cheesecake Pie,yes-in a pie, I was shocked I liked it with the cranberries in it, the pie part I loved! YUM!!!! It may become a staple for Thanksgiving :)
I'm sure everyone enjoyed your delicious looking cheesecake!

[Amy from She Wears Many Hats]

So pretty!

[Erica B.]

That looks so yummy. I attempted cheesecake once and I hated the way it turned it.

[Andrea]

Yummy, yummy, yummy!

Your 'poor quality' pictures look like my 'best quality' shots!

[Nikki (Pennies on a Platter)]

Love Tyler Florence! Made a recipe of his last week...decadent! This looks really good...even your photos!

[Susan]

Bless your sweet little baker's heart, Amanda. This looks just like culinary heaven to me - I'm a HUGE fan of cheesecake... Maybe that's because I eat too much of it... Ha ha ha :) I am a big fan of mixing recipes to make them "just right for me", too!

Hugs!

[CopyKat Recipes]

When I was about eight I sold my soul for some blueberry cheesecake. Now, I have nothing to offer for a slice of this cheesecake. How sad.
Beautiful photo. I have camera skill envy.

[Wenderly]

I adore cheesecake and this looks like a *must* make a.s.a.p.!

[Grandpa Dennis]

Just so you know...it was good yesterday....and my second piece is still great today. Thanks to my great DIL Amanda!

[Robyn]

Beautiful!

[Xiaolu @ 6 Bittersweets]

This is so pretty. I've been in a cheesecake state of mind recently. What perfect timing you have :).

[marla {family fresh cooking}]

Oh yes! I am very sure these calories would be well worth it. Amanda this cheesecake looks great!

[Amy's blah, blah, blog]

Cheesecake is my absolute favorite. Particularly pumpkin. Oh, but I bet I would love that. My mouth is watering now...mmmmmm....

[Jen @ My Kitchen Addiction]

Ooh... I love that cheesecake! It looks so incredible!

[Courtney]

Wow, this looks amazing.
I make Junior's Cheesecake recipe and love it but may have to try this! :) Juniors recipe is a tad too sweet.

[Kali]

I heard that if you turn the oven off when the cheesecake is done baking and leave it in there for an hour it's supposed to keep it from cracking. It's worth a try!

[Amanda]

If you put your cheesecake in a water bath it should significantly better your chances of a crack-free cheesecake! a water bath keeps the high heat away from the sides of the cheesecake. Water can only get to a certain temperature in the oven and shouldn't have a chance to boil (with no direct flame there is not enough energy to boil water). Since it wont be so hot around the sides your cheesecake will be able to bake more evenly into the center. It will also help to keep the cheesecake in the water bath after you take it out of the oven. a dramatic temperature change can cause it to crack, so letting it cool in the water bath will also help it cool evenly and slowly. I learned this from my chef at the culinary institute of america, and she was selling her 6 inch cheesecakes for $50, so i always try and follow/share her tips!

[Cookbook Queen]

This looks sooooo good!!

Cheesecake is a little intimidating to me...I usually resort to mini cheesecakes...that way if they are a little cracked, they are still cute and little!! ;)

And I still think your pictures turned out great.

Happy Wednesday!!

[abby jenkins]

This is not a good blog to find when you are trying to loose weight! I better get over to TMZ or somewhere where the cheese is calorie free, be back when I drop 10.

Great looking cake by the way!

[naomi]

Um, yeah I'm having this, by that I mean the whole thing. I love cheesecake!

[Barbara]

If I made one of those, it would be half gone in a day! That looks totally awesome!

[Londa]

Best comment was from Grandpa Dennis! How sweet!
Wish I were your husband's cousin...or some relative that would get invited to these venues where you bring food!
I went through a cheesecake baking phase...now I just bake Amanda's Amazing Sugar Cookies. They're quite tasty and make me oober popular! ;)

[grace]

i'd like to jump into a puddle of blueberry goo much like the one atop your marvelous cheesecake. gadzooks. :)

[Johnna]

Hello there! I wanted to let you know that I nominated your blog for an award! Your recipes and pictures are always so yummy!

Take a look if you'd like to participate!

XOXO,
Johnna

[Jenny]

Okay before Tyler - I put cinnamon in my crust and a hint of nutmeg. So there Tyler! LOL

[Hypnotherapy London]

Looks amazing! Every time I come on this site I found more amazing things to try. Thank you, keep the great ideas coming!

[Hansengirl1168]

I made it, and you're right it's perfect!! So much so that I turned right around and have already made it again-and found out that it's also a delicious and gorgeous showstopper with a cranberry/honey/Gran Marnier topping :-)

[Cheesecake of the Month]

My girlfriend and I are looking at a cheesecake to bake. I think that this Ultimate Blueberry Cheesecake might be a strong contender.