NY Blueberry Cheesecake

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***note you will a spring form non stick pie pan for this-not a cake pan!**
Crumb crust
8 ounces finely ground graham crackers (grind them in a food processor)
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup sugar
1/4 teaspoon salt
cheesecake filling:
5 (8-ounce) packages cream cheese, softened in microwave or set out to be room temp-not cold!
1 3/4 cups sugar
3 tablespoons all-purpose flour
 5 large eggs
2 large egg yolks
1/2 teaspoon vanilla
Blueberry topping
1 can of blueberry pie filling or you can use fresh berries and reduce them in pot of sugar and water
4 tablespoons of  limeade (buy a can of frozen minute maid limeade and melt it a tad)mix blueberry and limeade…if you want it really tart just add more limeade
Make crumb crust: Stir together crust ingredients and press onto bottom and up the sides, stopping one inch shy of the top rim, of a buttered 9 1/2-inch (or 24 cm) springform pan. Put in freezer for about 20 minutes while you make the cheesecake batter.
cheesecake filling: Preheat oven to 450 (you will drop the the temp down to 200 later so that temp is just temporary!!) Beat together cream cheese, sugar, flour  with an electric mixer until smooth. Add vanilla, then eggs and yolks, one at a time, beating on low speed until each ingredient is incorporated.
Put springform pan with crust on a cookie sheet or pizza pan (to catch drips). Pour filling into crust (springform pan will be completely full) and baking in baking pan in the middle of the oven for 12 minutes. Please watch your cake because some ovens will top-brown very quickly and if yours does too fast, turn the oven down as soon as you catch it. ***NOW Reduce the temperature to 200 degrees for the remainder of cooking time*** Cook for about an hour and 20-30 min at 200 degrees. Should be a little jiggly when you take it out.
Let it cool for a bit and then put in fridge for an hour or two so it can stiffen up a bit and get cold….then top with blueberry mixture after its completely cool. Keep covered in fridge so it doesn’t dry out.

My homeade Stromboli & Recipe

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Dough only recipe... 
**FOR oven safe metal skillet or a cast iron skillet, won't work well for a glass dish**
1/4 ounce (1 packet) active dry yeast
1 teaspoon sugar
1/2 cup warm water
2 cups all purpose flour
... 1/2 cup vital wheat gluten flour
1/2 teaspoon salt
1/2 cup water
1 tablespoon olive oil
additional olive oil

Mix together yeast, sugar and warm water. Let stand ten minutes. In a mixing bowl, mix together flours and salt. Add in yeast mixture, water and olive oil. Adding more all purpose flour if too wet, more water if too dry, a little bit at a time. Your goal is a soft elastic dough ball that is easy to handle and not sticky. Knead for about 5 minutes. Divide into two parts, form into a ball. Brush with a light coat of olive oil, cover with plastic wrap and let rise for 2 hours. Roll it out both balls into a 10-12 inch pizza and stuff with your favorite pizza ingredients. Pin and curl those sides nice and tight. Now you should have a nice pocket
*slit the tops twice or poke a small hole
Preheat oven to 375 (again if you try this in a pirex glass dish/corning ware or metal baking sheet it won't come out) You must have an oven safe or iron skillet that can withstand high heat.... the ideal is to have a good crust. Cook for about 30-40 minutes or when cheese bubbles out of the holes take it out .

Yield:2, 10 inch crusts

Its a carbonara!

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Homeade pizza...a passion for cooking and photographing food.

Pin It Tried the same dough with two different pans...iron skillet (oven safe) and pan style (non stick). Needless to say the consistance is better in heavy duty metal and can withstand the heat to get a much better crust throughout.

New Legs

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Culinary

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I love food but most of all cooking is a labor of love.

Tandorri wrap

Phases of the moon

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