When Josh made his blueberry jam, he asked me if I could make a cheesecake to go with it. I don’t remember the last time I made a cheesecake, but fortunately, I have a favorite recipe.

I know that most graham cracker crusts are pre-baked before adding the cheesecake filling, but I’ve found that I like the crust better when it is not pre-baked. So after patting the crust into the pan, I refrigerated it for 15 minutes until the cheesecake filling was ready.

My cheesecake did brown on top in spite of the “water bath.” I thought that the texture of the cheesecake was better though than when I don’t do the steam bath (which I guess it really is, not a water bath.) I have yet to make a cheesecake that does not brown on top, which is why I always cover the top with jam, sour cream, whipped cream, etc.

I also let the cheesecake sit overnight in the fridge. Since the cheesecake was still warm when I put it in the fridge, I left off the jam until the next day.

The cheesecake with blueberry jam did not last long! Which is a good thing because I am making a gingersnap pumpkin cheesecake for Thanksgiving!

-Lynn

[adinserter block=”5″]