Tyler Florence searches New York City for the perfect cheesecake and Naples, but still returned to his kitchen to create his own version of this dessert with a layer of warm lemon-blueberry sauce on the surface. Share with friends: 
Time: 5 hours. 45 minutes Difficulty: medium Servings: 6-8 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
The foundation:
- 2 tbsp. finely chopped whole grain crackers (approximately 180 gr.)
- 1/2 tsp ground cinnamon
- 110 gr. melted unsalted butter
Filling:
- 450 gr softened curd cheese
- 3 eggs
- 1 tbsp. (190 gr.) Sugar
- 0.5 l (250 gr.) Sour cream
- Zest of 1 lemon
- A little vanilla extract
- Warm lemon blueberry sauce, see recipe below
Warm lemon blueberry sauce:
- 0.5 l (200 gr.) Blueberries
- Zest and juice of 1 lemon
- 2 tbsp. l Sahara
Recipes with similar ingredients: crackers, cinnamon, butter, cottage cheese, eggs, sugar, sour cream, lemon zest, vanilla extract, blueberries, lemon juice
Recipe preparation:
- For the basics: Preheat the oven to 160 ° C.
- In a bowl with a fork, mix the ingredients until moist. Slightly sprinkle the bottom and sides of the mold with a removable bottom with a cooking spray 20 cm in diameter
- Pour the crushed cookies with butter into the mold and using the bottom measuring cup or flat bottom of a regular glass, tamp crumbs to form the bottom and sides to a height of 2.5 cm. Put cake in the refrigerator for 5 minutes.
- For filling: In the bowl of the electric mixer on whisk cream cheese for 1 minute at low speed. before uniformity so that there are no lumps left. Add one egg at a time and keep whisking slowly until the ingredients are mixed. Gradually add sugar and beat until creamy, over 1-2 minutes
- Add sour cream, lemon zest and vanilla extract. Periodically collect the mixture from the edges of the bowl and nozzles. The dough should be good, but not overly whipped. Pour the filling onto the cake and smooth the surface with a spatula.
- Place the cheesecake mold on a large piece of aluminum foil and wrap the edges around it. Put the mold in a large mold for baking. Pour boiling water into the baking dish halfway Cheesecake Forms. The foil will not allow water to seep into shape with cheesecake. Bake for 45 minutes. Cheesecake should fluctuate in center (it will freeze after cooling), so try not to overexposure it in the oven. Allow to cool in shape for 30 minutes. Put in the refrigerator, loosely covering for at least 4 hours. Separate the cheesecake from the sides of the mold by holding a thin metal paddle in a circle inside the rim. Remove from the mold and shift to a plate for the cake. Spread a layer over the surface with a spatula warm lemon-blueberry sauce.
- Slice the cheesecake with a thin knife without cloves, lowering it into hot water. Wipe dry after each cut.
- Warm Lemon Blueberry соус:В маленьком сотейникеmix all the ingredients and cook at a low boil on medium fire for 5 minutes. or so until the berries are slightly boil over. Cool before spreading on cheesecake. Exit: 6 servings
