CLASSIC CHEESECAKE WITH BLUEBERRY TOPPING

The  recipe for this classic cheesecake comes from the October 2001 issue of Bon Appetit magazine.  It was featured on the dessert menu of Alain Ducasse’s Spoon Food & Wine restaurant located off the Champs-Elysees in Paris.  Although the dessert menu which also featured Ben & Jerry’s ice cream seems a bit unusual for France, I think it just proves delicious is delicious wherever it is!

The Blueberry Topping recipe is from Martha Stewart Living magazine which I found online. 

The cheesecake is wonderful as is or with a topping.  I have  prepared it in the past with a fresh strawberry  topping and a fresh raspberry topping, both of which were basically fresh berries with a glaze.  The blueberry topping below is made with fresh berries that are cooked down to a syrup: a touch of lemon juice cuts the sweetness.

Classic Cheesecake

Start preparing this cheesecake the day before you plan to serve it.

16 servings

Crust

1 cup all purpose flour

¼ cup sugar

1/8 teaspoon salt

½ cup(1 stick) chilled unsalted butter, diced

Filling

4 8-ounce packages cream cheese, room temperature

1 and ¾ cups sugar

5 large eggs

2 large egg yolks

1/3 cup whipping cream

¼ cup all purpose flour

FOR CRUST:  Preheat oven to 375 degrees F.  Wrap outside of 9-inch-diameter springform pan with 2 and ¾ -inch-high sides in 3 layers of foil.  Blend all purpose flour, sugar and salt in processor.  Add butter and cut in, using on/off turns, until mixture begins to clump together.  Press crust onto bottom (not sides) of prepared spring-form pan.  Bake until crust is golden, about 25 minutes.  Reduce oven temperature to 350 degrees.

FOR FILLING:  Using electric mixer, beat cream cheese and sugar in large bowl until smooth.  Beat in 5 whole eggs, then 2 yolks.  Add whipping cream; beat until smooth.  Beat in flour.  Pour filling into baked crust.  Place cheesecake in large roasting pan.  Add enough hot water to roasting pan to come halfway up sides of springform pan.  Bake until cheesecake is set around the edges and center moves slightly when gently shaken, about 1 hour and 35 minutes.  Remove from water.  Cool slightly.  Chill overnight or up to 2 days.  Serve cold.

Note:  I have found that by  baking the cake in a water bath you can eliminate the possibility of the cake splitting which commonly happens with cheesecake.  It also allows for a more even baking.  The cookie  type crust is fantastic with the creamy, but not too creamy filling.

Blueberry Topping

Makes enough for one cheesecake

1 and ½ pints (3 cups) fresh blueberries

¾ cup sugar

2 tablespoons unsalted butter

2 tablespoons fresh lemon juice

1 tablespoon cornstarch

Combine all ingredients in a saucepan over medium-high heat.  Bring to simmer, and cook until berries break down, about 4 minutes.  Let cool, then refrigerate, covered, until cold (or up to 3 days).

Note:  This blueberry sauce would be delicious served on pancakes or waffles as well as on vanilla ice cream.