I don’t know why but I had been craving cheesecake for a little while. It’s not something we have often during the year, and I think I’ve only made 3 or 4 times in my life. There’s something a little daunting about it to me for some reason. I’m not sure if it’s because I’m afraid it will crack down the middle while it cooks. Or if it’s because you usually have to use a spring form pan to make it, and I have this nightmarish scene in my head of going to pick up the pan and the bottom completely falling out. But blueberries were on sale at the store (buy one get one free) so I decided to try my hand at making one last weekend.
I think it turned out pretty well for someone like me with the jitters. I used Tyler Florence’s ultimate cheesecake recipe but changed the crust from a traditional graham cracker to more of a shortbread base since I don’t think I can eat graham crackers.
It turned out shorter than I had anticipated, which was just fine with me. I think I used my larger spring form pan and if I had used my smaller one it would’ve been taller in the end. In hindsight, I think it justified the need for cutting wider slices. 🙂
Here’s my recipe for the crust:
– 2 sticks of unsalted butter, room temperature
– 2 cups of flour
– 1 cup of sugar
Mix all of the ingredients together until it forms a dough consistency, and then press it along the bottom and slightly up the walls of the spring form pan. (I actually had some leftover so I just made a few little shortbread cookies with them.) Bake in the oven for about 15 minutes or until light brown.
I pretty much followed Tyler’s recipe for the filling. For the blueberry topping, I added about 1/2 cup of water and increased the sugar to 1/2 cup and cooked it a lot longer so that a simple sugar would form with the blueberries which made it a little bit thicker.
I hate to sound like I’m bragging, but I have to say it was quite a delicious cheesecake! It was definitely not as difficult as I had anticipated it to be, although some water did seep into the foil that was wrapped around the pan (but I don’t think that caused any damage).
The only disappointing part was forgetting that it would need to chill in the fridge for at least 4 hours, so we were kind of bummed that we had to wait until the next day to dig into it. But, as you can see, once we did it was quite rewarding! Tony took a couple of pieces in to work to thank a couple of his coworkers for their help on a project, and one guy who said he normally doesn’t like cheesecake ate the whole piece without a complaint!
That, besides an empty plate, has to be the biggest compliment. 🙂