I can not take credit for this recipe, you can thank Martha Stewart for this recipe. But I can say that it is easy and delicious.
Vegetable-oil cooking spray
6 tablespoons unsalted butter, melted
2 cups graham cracker crumbs
3 tablespoons sugar
1/4 teaspoon ground cinnamon
Pinch of salt
16 ounces cream cheese, room temperature
16 ounces sour cream
1 cup sugar
3 large eggs
1 1/2 teaspoons finely grated lemon zest
1 teaspoon pure vanilla extract
Boiling water, for roasting pan
- Make the crust: Preheat oven to 325 degrees. Coat a 9-inch springform pan with cooking spray. Wrap exterior of pan (including base) with foil.
- Stir together butter, graham cracker crumbs, sugar, cinnamon, and salt. Press mixture firmly into bottom and 3 inches up sides of pan. Refrigerate 15 minutes.
- Make the filling: Beat cream cheese with a mixer on medium speed until fluffy. Reduce speed to low, and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined (do not overmix). Pour into chilled crust.
- Set springform pan in a large, shallow roasting pan. Place in oven. Carefully ladle enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour, 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roasting pan 30 minutes. Remove cheesecake from roasting pan, and refrigerate, uncovered, at least 8 hours (or overnight).
- Run a knife around edge of cake, and unmold.
Topping-Blueberry Simple Syrup
1 cup of blueberries (washed)/Any fruit will do.
1 cup of water
1.5 cups of sugar
In a saucepan on medium temperature, add in ingredients and stir until sugar dissolves, once the water comes to a boil lower the temperature. Continue stirring ensuring the sugar has dissolved completely. Allow mixture to cook until it turns to a thick syrup and remove from stove. Allow to cool.
Spoon topping over cake.