cookware
- cake pan
- food processor
- spatula
- roasting pan
- serving platter
- small bowl
1 | Set the oven rack in the center position. Preheat the oven to 350°F. |
2 | Butter the cake pan or souffle dish. Add the crumbs and shake the pan, taking care to coat the sides and bottom of the pan with the crumbs. |
3 | Add the cream cheese, sugar, lemon zest, lemon juice, and vanilla extract to the food processor. Mix for 20 seconds. |
4 | Add the eggs and mix for another 30 seconds or until smooth. Pour the batter into the prepared cake pan |
5 | Set the cake pan inside a roasting pan. Fill it 2/3 high with water. Bake for 1 hour, then turn off the oven and rest for another hour. |
6 | Remove the cake from the oven and let it rest for a few hours before unmolding. You could also store the cake in the fridge, covered, for a few days before unmolding. |
7 | Place the serving platter upside down on top of the cake pan and invert. |
8 | For the sauce, combine the preserves, water, and brandy in a bowl. Mix until smooth then add the blueberries. Consistency should be thick, but still a little runny. It the sauce is too thin, it will simply spill on to the crust and make it soggy. |
9 | Serve each slice of cheesecake with 2-3 tablespoons of sauce. Garnish with mint if using. |
source: Jacques Pepin
notes
To make graham cracker crumbs, put the graham crackers in a ziplock bag then crush and roll it with a rolling pin. I usually cut the cake first, then top it with the fruit topping. In making the fruit sauce, make sure that the jam sauce is thick enough to spread over the cheesecake, but not so thin that is runs off the side. Keep runny liquid away from the graham cracker crust to keep it as crisp as possible.