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
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.
Remember to mix the cornstarch with the water before adding it to the pot. If you don’t, it will stay lumpy.
Heat the mixture over medium heat until it starts to bubble.
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.
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.
Add the melted butter to the crumbs and pulse until the two are fully combined. It will look like wet sand.
Press the crust into the bottom of a springform pan and set aside.
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.
When the cheesecake filling is complete, pour it over the crust into the springform pan.
Bake on 350 degrees for 60 minutes or until a toothpick inserted into the cake comes out clean.
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!