For Graham Cracker crust
1 ¼ cups graham cracker crumbs
¼ cup sugar
4 tablespoons butter, melted
¼ tsp salt
Method: In a medium bowl, mix all ingredients together until combined. Then, press the mixture into a 10” spring form pan that has been double wrapped in foil. When you’re doing this, make sure to press evenly, covering the bottom of the pan and up the sides of the pan just below the rim. Finally, bake in a 350 degree F oven for 10 minutes, set aside and let cool.
1.5 Pounds cream cheese, 3 packs, not whipped
1.5 pounds sour cream
1.5 tablespoons vanilla extract
½ tsp salt
2 Meyer lemons, zested & juiced
Method: Now that your crust is finished, decrease your oven temperature to 300 degrees Fahrenheit. Then, in a food processor, combine the cream cheese and sugar in a food processor & mix until smooth. Then, begin adding your eggs, one at a time, making sure they are well incorporated before adding another. Pour the mixture into a large bowl and mix in the remaining ingredients – sour cream, vanilla, salt & the lemon zest and juice. Being careful not to spill, pour the finished mixture into the prepared pan. Place the cheesecake pan into a larger roasting pan and fill the roasting pan with enough cool water to cover halfway up the sides of the cheesecake pan. Bake for 45 minutes to an hour - baking time will vary according to your oven. You’ll know the cheesecake is finished when it jiggles like Jello™ when you give it a shake. If it produces a wave, and appears wet, keep it in the oven, checking on it periodically. Remove from oven & let cool for 4 hours. For sour cream topping ¾ cup sour cream 4 tablespoons sugar 1 tsp vanilla bean paste 1 Meyer Lemon, zezted & juiced Pinch salt Method: In a small mixing bowl, combine all ingredients and whisk together. Once your cheesecake is cool, evenly spread the sour cream mixture over top. Then, place the cheesecake in a pre-heated 325 degree Fahrenheit oven for 3 to 5 minutes until set. Lastly, remove the cheesecake from the oven and chill completely before serving. At Prepkitchen Del Mar, we like to serve ours with a blueberry ginger jam over top.
Blueberry Ginger Jam
4 cups fresh or frozen blueberries
1.5 heaping tablespoons ginger, grated with a micro plane
¾ cups sugar
1 tsp salt
Juice of 1 lemon
Method: In a medium sized pot, combine all of the ingredients and bring to a boil, stirring often on medium heat. Once the mixture comes to a boil, reduce the heat and let simmer until the sauce has reduced by a quarter & has a nice syrupy texture.