This recipe has several stages of preparation but give it a try. Make sure all ingredients are at room temperature.
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~ CRUST - 20 Graham Crackers, 1/4 pound (1 Stick) of melted Butter, 1/4 Cup of Sugar, 1/2 Teaspoon Vanilla Extract
~ FILLING - 3 (8 ounce) bars of softened Cream Cheese, 1 Cup of Sugar, 1 Teaspoon Vanilla Extract, 3 Large Eggs
~ TOPPING - 2 Cups of Sour Cream, 1/4 Cup of Sugar, 1 Teaspoon of Almond Extract
* For the Crust: Preheat oven at 350°F. Make your Graham Crackers cookie crumbs by using a food processor or simply place in a plastic bag and crush using a rolling pin. Combine graham crackers, sugar, melted butter and vanilla extract in a bowl. Spread in the bottom of a 9" springform pan and up 1 1/2 inch on the side. Bake in oven for 10 minutes. Remove and place to the side.
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* For the Filling: Preheat oven at 350°F. Using an electric mixer blend cream cheese on low speed in a mixing bowl. Use spatula to scrape sides and paddle of mixer. Add in the sugar slowly, and continue to beat until creamy. Add in vanilla extract and mix until blended. Add in eggs one at a time and continue to mix at lowest speed until eggs are incorporated into the batter. Pour the mixture into your crust and use offset spatula to help scoop out the batter. Bake for 1 hour or until the top is slightly brown. DO NOT OPEN the oven door any more than necessary. When done remove from heat and let cool.
* For the Filling: Preheat oven at 350°F. Using an electric mixer blend cream cheese on low speed in a mixing bowl. Use spatula to scrape sides and paddle of mixer. Add in the sugar slowly, and continue to beat until creamy. Add in vanilla extract and mix until blended. Add in eggs one at a time and continue to mix at lowest speed until eggs are incorporated into the batter. Pour the mixture into your crust and use offset spatula to help scoop out the batter. Bake for 1 hour or until the top is slightly brown. DO NOT OPEN the oven door any more than necessary. When done remove from heat and let cool.
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* For the Topping: Mix sour cream, sugar and almond extract in a small bowl. Spread topping on cheesecake and return to oven for 5 minutes. Remove from oven and let cool on a wire rack. Place in the refrigerator and allow to set. Refrigerate for at least one day (if possible) as it gets better with a day or two of aging.
* For the Topping: Mix sour cream, sugar and almond extract in a small bowl. Spread topping on cheesecake and return to oven for 5 minutes. Remove from oven and let cool on a wire rack. Place in the refrigerator and allow to set. Refrigerate for at least one day (if possible) as it gets better with a day or two of aging.
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Now for the Blueberry Topping ...
Now for the Blueberry Topping ...
* Ingredients: 1 pint of fresh blueberries, cleaned (or if you must 16 ounces of frozen blueberries), 1/4 cup sugar, 1 teaspoon vanilla extract
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Preparation: Heat berries and sugar in a saucepan over medium heat, stirring frequently, until the mixture starts to boil. Turn heat to low simmer. Continue to cook until sauce begins to thicken, up to 20 minutes. You can use cornstarch to help thicken, dissolved in water before adding to sauce. Set aside 1 cup of the blueberry mixture. Purée the remaining topping in a blender until it reaches your desired consistency. Mix with the reserved berry mixture. If you prefer, you can purée the entire batch, but the whole berries provide better textural.
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When you are ready to serve drizzle a little or a lot of the blueberry topping and be proud of yourself as this recipe it not for amateurs. ~ Chef ~
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Preparation: Heat berries and sugar in a saucepan over medium heat, stirring frequently, until the mixture starts to boil. Turn heat to low simmer. Continue to cook until sauce begins to thicken, up to 20 minutes. You can use cornstarch to help thicken, dissolved in water before adding to sauce. Set aside 1 cup of the blueberry mixture. Purée the remaining topping in a blender until it reaches your desired consistency. Mix with the reserved berry mixture. If you prefer, you can purée the entire batch, but the whole berries provide better textural.
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When you are ready to serve drizzle a little or a lot of the blueberry topping and be proud of yourself as this recipe it not for amateurs. ~ Chef ~
