Recipe by Nancy Johnson; Wine Commentary by Gary Twining.
This is my favorite cheesecake, more creamy than dense and a guaranteed crowd-pleaser. While the sour cream topping requires a full 10 minutes to beat, it’s worth the effort. If you have a stand mixer, it will do all the work for you.
Preheat oven to 350 degrees.
Graham Cracker Crust
2 cups graham cracker crumbs
1/4 cup sugar
1/2 tsp cinnamon
1/4 cup butter, melted
In a small bowl, mix graham cracker crumbs, sugar and cinnamon. Stir in butter, blending well. Press into bottom of ungreased 13×9-inch pan. Bake for 8 to 10 minutes. Set aside to cool.
Reduce oven temperature to 300 degrees.
Cheesecake Filling
3 (8-oz.) packages cream cheese, softened at room temperature
6 eggs
1 cup sugar
1 TBS vanilla
In a mixer, beat cream cheese until fluffy. Add eggs, one at a time, beating after each addition. Beat in sugar and vanilla.
Scrape cream cheese filling over graham cracker crust. Bake at 300 degrees for 50 minutes. Cool 10 minutes on wire rack. Meanwhile, make sour cream topping.
Sour cream topping
3 cups sour cream
5 TBS sugar
1-1/2 tsp vanilla
In a large mixing bowl, combine ingredients. Beat with mixer at high speed 10 minutes. Spread on top of slightly cooled cheesecake. Bake at 300 degrees for 5 minutes.
Cool cheesecake. Cut into squares. Drizzle blueberry sauce over each slice.
Blueberry Sauce
2 cups blueberries, washed
6 TBS powdered sugar
4 TBS water
2 tsp cornstarch dissolved in 2 tsp cold water
In a medium saucepan, combine blueberries, sugar and 4 TBS water. Bring to boil. Reduce heat to low and simmer 5 minutes, uncovered. Stir in cornstarch mixture, bring to boil and cook until thickened. Serve over cheesecake slices.
Gary: Pair this dessert with a richly sweet dessert wine. Consider a late harvest Riesling, sweeter version of Chenin Blanc/Coteaux du Layon, Muscat (try Beaumes-de-Venise from the Rhone) or an ice wine for a fitting and stylish end to your barbecue.
