Q1: What is a water bath (bain-marie), and do I absolutely have to use one?

A water bath is simply a pan of hot water that you place your springform pan into before baking. It creates a very humid, steamy environment in the oven and provides a gentle, even heat that is perfect for delicate custards like a cheesecake. Yes, it is highly recommended for the absolute best, creamiest, and most crack-free result.

Q2: What is the best way to bring my cream cheese to room temperature quickly?

The easiest way is to plan ahead and let it sit on your counter for a few hours. But if you're in a hurry, you can unwrap the blocks of cream cheese, cut them into smaller cubes, and spread them out on a plate. They will soften much faster, in about 20-30 minutes.

Q3: Why did my water bath leak into my cheesecake?

This is a common and frustrating problem! The key is to use a large, wide, heavy-duty aluminum foil and to be very careful not to tear it when you are wrapping the pan. For a 100% foolproof, leak-proof water bath, you can also place your 9-inch springform pan inside a slightly larger, 10-inch regular cake pan before placing it in the roasting pan with the water.

Q4: How do I know for sure when my cheesecake is done baking?

The key is the "jiggle test." A perfectly baked cheesecake should not be completely firm all the way through when you take it out of the oven. The outer 2-3 inches of the cheesecake should look set and matte, but the very center should still have a distinct wobble or jiggle , similar to a pan of Jell-O. This small, jiggly center will continue to cook and set up perfectly from the residual heat as the cheesecake cools.

Q5: Can I use low-fat cream cheese to make this cheesecake?

For a classic, rich, and dense New York-style cheesecake like this one, it is highly recommended to use full-fat, block-style cream cheese . Low-fat or "Neufchâtel" cream cheese has a higher water content and less fat, which can result in a cheesecake that is less creamy, less flavorful, and has a slightly more rubbery texture.

The Ultimate Cheesecake with Lemon Blueberry Topping

The Ultimate New York Cheesecake with Lemon Blueberry Topping

A classic, rich, and creamy baked cheesecake recipe featuring a homemade graham cracker crust. The smooth filling is a simple but elegant blend of softened cream cheese, eggs, sugar, and sour cream, flavored with fresh lemon zest and vanilla. A key technique is baking the cheesecake in a water bath (bain-marie) to ensure an even, gentle cook and a crack-free surface. The cheesecake is chilled until firm and served with a simple, homemade warm lemon blueberry topping.

Author: Evelyn
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 5 hours 50 minutes (includes cooling and chilling)
Yield: 8-10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick (8 tablespoons) unsalted butter, melted
Non-stick cooking spray
For the Filling:
1 pound (two 8-ounce blocks) cream cheese, softened
3 eggs
1 cup sugar
1 pint (16 ounces) sour cream
1 lemon, zested
1 dash vanilla extract
For the Warm Lemon Blueberry Topping:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

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Instructions

Preheat the oven to 325°F.
Make the Crust: In a mixing bowl, combine the graham cracker crumbs, cinnamon, and melted butter with a fork until evenly moistened.
Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray. Press the crumb mixture into the bottom and 1 inch up the sides of the pan. Refrigerate for 5 minutes.
Make the Filling: In the bowl of an electric mixer, beat the softened cream cheese on low speed for 1 minute until smooth. Add the eggs, one at a time, beating slowly until just combined. Gradually add the sugar and beat for 1 to 2 minutes until creamy.
Add the sour cream, lemon zest, and vanilla. Scrape down the sides of the bowl and mix until just combined, being careful not to over-beat. Pour the filling into the prepared crust.
Bake the Cheesecake: Set the cheesecake pan on a large piece of aluminum foil and fold up the sides. Place the pan in a large roasting pan. Pour boiling water into the roasting pan until it comes about halfway up the sides of the cheesecake pan.
Bake for 45 minutes. The cheesecake should still jiggle in the center.
Cool and Chill: Let the cheesecake cool in the pan on a wire rack for 30 minutes. Then, cover loosely and chill in the refrigerator for at least 4 hours until firm.
Make the Topping: In a small saucepan, combine the blueberries, lemon zest, lemon juice, and sugar. Simmer over medium heat for about 5 minutes, until the fruit begins to break down slightly. Let it cool before using.
To serve, run a thin knife around the edge of the chilled cheesecake and remove the springform ring. Spread the blueberry topping over the surface and slice.

Notes

Baking the cheesecake in a water bath (bain-marie) is a crucial step that provides moist, even heat and helps prevent the top from cracking.
Do not over-beat the filling after adding the eggs, as this can incorporate too much air and cause the cheesecake to rise and then fall.
The cheesecake requires a long chilling time of at least 4 hours to fully set.
For the cleanest slices, dip a thin, non-serrated knife in hot water and wipe it dry between each cut.

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 650-750
Sugar: 55-65 g
Sodium: 450-550 mg
Fat: 45-55 g
Saturated Fat: 28-35 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 2-3 g
Protein: 10-12 g
Cholesterol: 200-250 mg

Find it online: https://cookupjoy.com/cheesecake-with-lemon-blueberry-topping/