Recipe: Classic Cheesecake

Cheesecake can be done in so many delicious and different ways, it’s rare that I actually want a basic version of it. However, sometimes going back to basics is the best way to honor a classic, which was the inspiration for this cheesecake recipe.

Domestocrat’s Classic Cheesecake
For the cheesecake filling:
2 8 oz. blocks of cream cheese (I use one light and one full fat)
1 and 1/3 cup sugar
1/2 cup 2% milk
1 tsp. salt
2 eggs
1 tsp. lemon zest
2 tsp. vanilla

For the crust:
2 cups ground crackers
1/2 cup butter, melted

For the blueberry sauce topping:
1 pint (1.5 cup) blueberries
1 tbsp. lemon zest (1 lemon’s worth)
2 tbsp. lemon juice (1 lemon’s worth)
1/4 cup sugar
1/2 cup water
1 tbsp. cornstarch

The first step is to make the blueberry topping. Start by combining all of the ingredients in a sauce pot over medium heat.

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Remember to mix the cornstarch with the water before adding it to the pot. If you don’t, it will stay lumpy.

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Heat the mixture over medium heat until it starts to bubble.

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Let the blueberry sauce simmer for 5 minutes to ensure the berries break down and the cornstarch binds all of the ingredients together. When it’s done, pour into a tupperware container and let it cool completely. This can be left tightly covered in the fridge for up to a week.

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Next, on to the crust! Pulse enough crackers in the food processor to yield 2 cups of crackers crumbs. I combined graham crackers and Trader Joe’s cat cookies because it was what I had on hand. It was about 6 graham crackers sheets and a cup of cat cookies.

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Add the melted butter to the crumbs and pulse until the two are fully combined. It will look like wet sand.

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Press the crust into the bottom of a springform pan and set aside.

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To make the cheesecake filling, first whip up the cream cheese in a stand mixer or large bowl. Add in the rest of the ingredients and mix together thoroughly. The key to having a cohesive mixture here is having all of the ingredients at room temperature – specifically the cream cheese, eggs, and milk. If they aren’t, the mixture will probably be lumpy.

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When the cheesecake filling is complete, pour it over the crust into the springform pan.

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Bake on 350 degrees for 60 minutes or until a toothpick inserted into the cake comes out clean.

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When the cheesecake has fully cooled, remove it from the springform pan and cut into wedges. Serve topped with the blueberry sauce. There you have it – classic!

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About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.
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