Have you ever seen a more gorgeous, more perfect classic cheesecake? Drizzling the top with homemade Fresh Blueberry Sauce and crowned with plump and juicy dark blueberries, this tastes even more wonderful than it looks. I know. Hard to believe - but just ONE bite, and you'll be in love too!
Blueberries are just so easy to work with, which is nice because I have a house full of blueberry lovers! A quick rinse in cool water, no stems, no seeds, no muss and no fuss - just plain purple gorgeousness. I really load up the top with a ton of fresh blueberries, because, why not? Who doesn't love delicious fresh blueberries in every single bite of creamy and perfect cheesecake?
No stepping on my mother's back, but I've never had this Classic New York Cheesecake crack. The perfect recipe, together with the perfect technique....this one just always works for me.
Minimum blending of the cheesecake filling and a little bit of resting time keeps air bubbles to a minimum. I wrap my springform pan in heavy-duty foil and place it INSIDE a Reynold's Slow Cooker Liner bag, and always bake in a water bath. It bakes up slow, rests in the oven for an hour, rests on the countertop for another hour, and finally cools overnight in the fridge. The top is always perfectly set, with nary a crack, and perfectly light golden. All you need is the perfect topping!
With a family of cheesecake lovers, it helps to have the perfect classic cheesecake recipe nailed down. Simple, and simply good. And topped with delectable fresh blueberries? There's nothing better in the springtime!
This recipe is sure to become one of your favorites too. Hope that you enjoy!