There are fluffy-cheesecake people and dense-cheesecake people. Then there are people like me who like any and all cheesecakes. Fluffy, dense, light, heavy, ricotta, cream cheese, plain, flavored. Bring it.
My brother, Jeremy, is actually the cheesecake master in our family. About 8 years ago he flew in from Tokyo, where he lives, to Sonoma, where my dad was currently living (we bounce around a bit), where we met up for Christmas. He made a cheesecake that, to this day, my dad still raves about. Anytime I even mention cheesecake my dad immediately references this amazing cheesecake that was made years and years ago. I think my brother had it right by making one stellar cake to leave us all craving more. So, like much of my childhood, here I am trying to imitate my big brother.
This is a very dense, New York style cheesecake. Hope you like it as much as I did!
From Seasons and Suppers
Adapted from ”New York Cookbook,” by Molly O’Neill via the New York Times
1/4 – 1/2 cup graham cracker crumbs
3/4 cup plus 2 tablespoons sugar
3 tablespoons sifted cornstarch
30 ounces (3 3/4 large packages) cream cheese, softened
1 large egg
1/2 cup heavy (35% whipping) cream
3/4 teaspoon vanilla extract
1 1/2 cups blueberries (wild, if you can find them)
1/3 cup white granulated sugar
1 Tbsp. cornstarch
1/2 cup water
Pre-heat your oven to 350° F. Butter the bottom and sides on an 8-inch spring form pan.
You can use a 10-inch but the cake will be thinner. Take the graham cracker crumbs and sprinkle evenly over the bottom of the pan, just so it covers the bottom of the pan without any bare spots. Place the pan in the fridge.
In a large bowl (or bowl of stand mixer), whisk together the sugar and the cornstarch. Beat in the cream cheese and then the egg. Slowly add in the heavy cream, beating constantly. Add the vanilla and mix well.
Remove pan with cracker crumbs from the fridge. Pour this mixture into the prepared pan. Bake in the preheated 350° F. oven until the top is golden, about 40 to 45 minutes. Cool in the pan on a wire rack for 3 hours at room temperature, then refrigerate, 4 hours or more.
Prepare Blueberry Sauce: Combine sugar and cornstarch in small saucepan. Take 1/2 cup of the blueberries and crush with a fork. Add to the saucepan with 1/2 cup of water. Stir. Bring to a boil and cook until sauce is thickened and translucent. Remove from heat and add remaining 1 cup of blueberries. Allow to cool at room temperature.
Serve cheesecake drizzled with blueberry sauce.
Looking for something to do with your leftover cheesecake? Try these Cheesecake Pops!