Blueberry cheese cake (图)

For the crust: 1 1/2 cups graham cracker crumbs (10 crackers) 1table spoon sugar 6table spoons (3/4 stick) unsalted butter, melted. For the filling: 2 1/2 pounds cream cheese, at room temperature. 1 1/2 cups sugar 5 whole extra-large eggs, at room temperature 2extra large eggs yolks, at room temperature 1/4 cup sour cream 1 table spoon grated lemon zest (2 lemons) 1 ½ teaspoon pure vanilla extract. For the topping: 1 cup red jelly(not jam) such as currant, raspberry, or strawberry 3 half-pints fresh raspberries Preheat the oven to 350 degrees F To make the curst, combine the graham crackers, sugar and melted butter until moistened, pour into a 9 inch spring form pan. With your hands press the crumbs into the bottom of the pan and about I inch sides, bake for 8 minutes, cool to room temperature. Raise the oven temperature to 450 degree F. To make the filling, cream the cream cheese and sugar attachment on medium- high speed until light and fluffy about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust. Bake for 15 minutes. Turn the oven temperature down to 225 degree F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours until completely cooled, wrap and refrigerate overnight. Remove the cake from the spring pan by carefully running a hot knife around the outside of the cake, leaving the cake on the bottom of the spring form for serving Melt jelly in a small pan over low heat, in a bowl toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve. 念大学时应朋友的要求经常做这个 cheese cake. 很久没做了。我并没有纯部按recipe, 按中国人的口味做了些改良。糖只放1 杯，lemon zest 放一半, cream cheese 是1/3 less fat 的。Topping 是我自己做的。 1.5 pints of blueberries, 1.5 cup of water, 1 cup sugar, 一起煮 开， 小火再煮15 分钟。这次 连crust 也买现成的。 按以上的 recipe，可做1个10inch + 一个8inch的。 Wish everyone a great weekend. Thank you.

所有跟帖： 

• 水! -紫旋风- ♀ (0 bytes) () 07/03/2010 postreply 09:52:45

• 口水! 看的见, 吃不着! -紫旋风- ♀ (0 bytes) () 07/03/2010 postreply 09:53:43

• 谢谢喜欢！ -干吧吧- ♀ (0 bytes) () 07/03/2010 postreply 10:17:32

• 本来不只一张图的，技术太烂了，看来我还需要多努力。 -干吧吧- ♀ (0 bytes) () 07/03/2010 postreply 10:21:14

• 我的口水都止不住啊 -Simba麻麻- ♀ (0 bytes) () 07/03/2010 postreply 12:16:06

• Blueberry cheese cake，好味道。 -毛毛-妈- ♀ (0 bytes) () 07/03/2010 postreply 12:47:15

• 如果不怕胖，真的要多吃几块。谢谢。 -干吧吧- ♀ (0 bytes) () 07/03/2010 postreply 15:55:02

• 哈哈哈～这个我得学！ -千与.千寻- ♀ (0 bytes) () 07/03/2010 postreply 20:35:41

• 喜欢cheese cake~~ -生活七味- ♀ (0 bytes) () 07/03/2010 postreply 20:38:52

• 嗯。你的cheese cake看着很moist，想学！ -pega- ♀ (0 bytes) () 07/04/2010 postreply 18:35:03

• You should try it, it is not hard at all. -干吧吧- ♀ (0 bytes) () 07/04/2010 postreply 18:56:35