Blueberry Honey Pecan Cheesecake
The best way to make a cheesecake is to do it the day before you want to serve it. This one adds a delicious pairing of flavours to the regular taste. To make it even more delicious, serve with a caramel sauce and a few more pecans on the top, after cooking.
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- 3/4 cup graham cracker crumbs
- 1/4 cup finely chopped toasted pecans
- 3 Tbsp packed brown sugar
- 1/4 cup unsalted butter, melted
- 1 lb (500 g, 2 8 oz pks) cream cheese, softened
- 1 Tbsp granulated sugar
- 1/2 tsp finely grated lemon rind
- 1/3 cup (75 mL) sour cream
- 1/2 cup wildflower honey or liquid honey
- 1 egg
- 1 egg yolk
- 1 cup blueberries
- In a mixing bowl, combine the dry crust ingredients. Add the melted butter and stir with a fork until evenly moistened. Press the crumbs evenly onto the bottom of a 8 inch springform pan and move to the fridge or freezer.
- Preheat oven to 325 degrees F.
- With an electric mixer on medium speed, beat cream cheese, sugar and lemon in a large bowl until well blended. Add sour cream and honey; change to low speed. Add egg & yolk, mix until smooth. Pour the filling into the crust-lined pan.
- Puree the blueberries until smooth. Gently spoon the berries onto the cheesecake. Using the end of a dinner knife, swirl the berries into the cheesecake mixture to your desired marbling.
- Bake 45 minutes on middle rack of oven or until center is almost set - See Below for Baking Tips - Remove from oven, let cool slightly, then cover and refrigerate at least 2 hours before serving. Store leftover cheesecake in refrigerator.
It is not necessary to use any of these methods (each number is a different idea), they are just some suggestions that staff members have found useful to help prevent overcooking or burning of crusts and edges of their cheesecakes in the past.
- Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it, so they go at least half way up the pan in all parts. Place the cake pan in a larger, oven-safe pan. Pour boiling water into the larger pan until the water is juat over 1 inch up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. This method can be slightly risky (to the cheesecake) if your foil isn't large enough - it might let the water seep in.
- Put the cheesecake pan on an oven-safe rack in a roasting pan filled with a small amount of water, just enough so the top of the rack is above the water level. Check water every 10-15 minutes to make sure pan doesn't run dry. This method can be slightly risky (to the cheesecake) if the water runs dry.
- Fill a roasting pan with water and set it on an oven rack just below the middle one, so that the steam from the water helps keep the springform pan from burning. This method can be slightly risky (to the cheesecake) as it doesn't totally buffer the dry heat around the bottom of the springform pan.