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  • (upbeat music)

  • - Hey guys, it's Natasha Kravchuk

  • of natashaskitchen.com.

  • Today we're gonna make a basic cheesecake,

  • said no one ever.

  • This is by no means basic.

  • This cheesecake is super impressive, it's tall,

  • it's kinda like a New York style cheesecake.

  • It's delicious, and it's pretty easy to make.

  • I think you'll be surprised.

  • So let's go over the ingredients real quick.

  • You're gonna need about a a cup and a half

  • of graham cracker crumbs.

  • You're gonna need six tablespoons of unsalted butter.

  • One tablespoon of regular sugar.

  • Five eight ounce blocks of cream cheese,

  • at room temperature, very important,

  • to get those five sticks of cream cheese at room temp.

  • A cup and a half of white sugar.

  • Seven large eggs at room temperature also.

  • A fourth of a cup of sour cream.

  • And then a teaspoon and a half of vanilla extract.

  • Alright, first things first.

  • Preheat the oven to 350 degrees fahrenheit.

  • Then get started on melting your butter.

  • So I got our butter nice and melted.

  • And measure out your graham cracker crumbs, cup and a half.

  • And your tablespoon of sugar.

  • So go ahead and pour the graham cracker crumbs

  • right in to that butter and add the sugar.

  • And we're just gonna mix it together,

  • until all of the graham crackers are moistened.

  • Alright so what we're gonna do next,

  • is transfer that to a spring form pan.

  • This looks like a nine inch spring form pan,

  • you see it's got that tall wall,

  • and the base comes out,

  • which is great for serving the cheesecake.

  • I wouldn't recommend any other kind of pan besides this one.

  • So just transfer your crumbs

  • into he bottom of your spring form mold.

  • And then even them out on the bottom.

  • Now this part doesn't have to be perfect.

  • You just want them to be pretty even.

  • And when you're putting in the graham crackers,

  • try and let them go up the wall,

  • just a little bit,

  • to make sure that we seal the edges,

  • and we're not gonna be getting cream cheese

  • seeping through the bottom.

  • And we're gonna pop this in the oven,

  • for eight minutes at 350.

  • Alright, the crust is ready and it's perfect.

  • So you wanna let that cool down to room temperature.

  • And in the meantime,

  • crank your oven up to 450,

  • and get started on your cream cheese filling.

  • We're gonna start with our five sticks

  • of softened cream cheese.

  • Now, again, super super important

  • that this is at room temperature,

  • because if it's not,

  • you can have clumps in your cheesecake,

  • and we don't like clumps in our cheesecake, no.

  • So put those in,

  • and then add your cup and a half of granulated sugar.

  • And you're gonna mix that together,

  • on about medium high speed for five minutes,

  • or until it's nice and fluffy.

  • And scrape down the bowl as you need to

  • so you don't get chunks of cream cheese.

  • (whizzing)

  • Alright, we're gonna scrape her down.

  • Make sure there's no clumps.

  • Okay and crank it back up

  • to finish off that last five minutes,

  • or the rest of the five minutes.

  • Alright, five minutes later,

  • you can see how nice and fluffy that cream cheese is.

  • We're gonna kick it down to medium speed,

  • and add your eggs one at a time,

  • until they're nicely incorporated.

  • (whizzing)

  • And it's a good idea to go ahead

  • and scrape down the bowl right now too,

  • just so you don't get any

  • globs of cream cheese on the sides,

  • it's all well incorporated.

  • So just scrape her down.

  • (whizzing)

  • Now we're gonna kick it down to low speed,

  • and add your fourth of a cup of sour cream,

  • and your vanilla.

  • And just keep mixing until it's well blended.

  • (whizzing)

  • We're ready to transfer the filling into the crust.

  • Yum, check that out.

  • Woo, that looks perfect.

  • So velvety smooth.

  • It's huge.

  • Look at this, it's fills up this whole pan.

  • Smooth out the top with a spatula,

  • and then you're gonna bake at 450 for 15 minutes,

  • then turn down your heat to 225,

  • and bake for another hour and five minutes.

  • Now also super important,

  • do not open your oven while it's in there,

  • otherwise it's more likely to form the cracks on the top.

  • Now this one,

  • sometimes it still forms a little crack.

  • But that's perfectly fine,

  • because we have a blueberry topping coming,

  • that's just fantastic.

  • Once the cheesecake comes out of the oven,

  • it's gonna be, oh yay tall.

  • Maybe half an inch, sometimes an inch above the rim.

  • Which is what it's supposed to do.

  • And then as it cools,

  • it sinks back down.

  • So you want this to cool.

  • Just take it out of the oven when it's done,

  • let it cool to room temperature in the refrigerator,

  • or if it's cold in your garage,

  • just pop it in the garage.

  • Let it cool down all the way.

  • And that's why I like making this cake in the evening,

  • is because it can really,

  • you're not gonna eat it anyways so,

  • why tease yourself all day?

  • So first things first,

  • we are going to

  • take your knife and run it

  • around the edges of the cheesecake.

  • Just to loosen it from the pan.

  • So that's what we're gonna do.

  • Just run it around the edge.

  • La-di-da.

  • Okay.

  • And then you can release the sides of your spring form mold.

  • Ta-da.

  • And then you're gonna take a thin edge spatula like so,

  • and just slide it under the base of the cheesecake.

  • You can just serve it right on the base

  • of the spring form mold,

  • and that's perfectly cool.

  • So push it through along the edges,

  • and then once you're done doing that,

  • you can transfer it to a cake platter.

  • Now be very careful,

  • because the base of this,

  • the cookie crust is very slippery.

  • And when I made this for Thanksgiving dinner,

  • I have a disaster story.

  • So I was carrying it to someone's house,

  • and as soon as I got out of the car, it just like (whoosh)

  • right onto the floor.

  • It was really a disaster.

  • (laughs)

  • True story.

  • So just be careful,

  • because this thing is kinda slippery.

  • And what I love about the topping on this,

  • is the border kinda create a bowl

  • for that blueberry topping that we're gonna make.

  • So let's get working on that real quick.

  • It's fast and it's easy you guys.

  • You're gonna love this.

  • So we start out with one fourth of a cup of water.

  • Cold water.

  • Two tablespoons of sugar.

  • Two teaspoons of corn starch.

  • And a tablespoon of lemon juice.

  • And you're just gonna whisk that together.

  • You wanna do this cold,

  • not on the heat,

  • because if you do it on the heat,

  • that corn starch before it's mixed into the water real well,

  • it'll start to turn jelly-like,

  • and then you get chunks in your sauce.

  • You don't want that.

  • Alright, mix that together.

  • Put that on the heat,

  • over a medium heat.

  • You see how it's starting to thicken?

  • Let's go ahead and add in

  • the four cups of frozen blueberries.

  • Alright, and once those are in,

  • you wanna just continue to mix it,

  • until you see a light bubbling.

  • You want to get rally hot,

  • but you don't want it to boil,

  • because if you boil blueberries,

  • they kind turn to mush,

  • and we want these to keep their form.

  • Alright, that blueberry topping is done.

  • And it's perfect.

  • And you know, this is great,

  • not just for cheesecake,

  • but you can put this on pancakes or waffles.

  • It's delicious.

  • Alright, now the important part,

  • the taste test.

  • So we're cutting big slices here.

  • And there's two ways to serve this.

  • You can, especially if you have cracks on the top,

  • which this one doesn't, it's perfect,

  • but you can put the blueberries on top,

  • and just make a topping out of it,

  • or you can serve individual slices of cheesecake,

  • on the plate,

  • and then top each slice with some blueberry sauce.

  • And that's the way I like to do it.

  • (upbeat music)

  • Mm.

  • This is delicious.

  • Wow.

  • I hope you guys love this recipe.

  • It's definitely a family favorite.

  • For a print friendly version of this recipe,

  • visit natashaskitchen.com.

  • I've also got it in the links below.

  • Mm.

  • Thanks for watching.

  • (upbeat music)

(upbeat music)

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