Nana’s Cheesecake

Instructions:

• Cheesecake:
• Preheat the oven to 350°F (175°C). Grease the sides of a 6-inch springform pan and line the bottom with parchment paper. If using a regular 6-inch cake pan, remember to add a large strip of parchment paper for easy removal after baking.
• In a food processor, grind the graham crackers into a fine powder. Add melted butter and mix until well combined.
• Press the crumb mixture evenly into the prepared pan to form the crust. Bake for 10 minutes. If using a springform pan, wrap the outside with two layers of aluminum foil to prevent water from leaking in during the water bath.
• In a large bowl, beat the cream cheese with a hand mixer until smooth and creamy.
• Gradually add the sugar to the cream cheese, beating until well incorporated. Mix in the sour cream (or Greek yogurt), vanilla extract, lemon juice, and salt until smooth.
• Gently mix in the beaten eggs, one at a time, being careful not to overmix and incorporate too much air, which can cause cracking.
• Prepare a double boiler by boiling water in a saucepan. Pour the cream cheese mixture into the prepared crust.
• Place the cheesecake pan in a larger pan and carefully pour boiling water into the larger pan to create a water bath. This helps prevent the cheesecake from cracking.
• Bake the cheesecake in the preheated oven for 40-50 minutes, or until the edges are set but the center still jiggles slightly.
• Turn off the oven and prop the door open slightly with a wooden spoon. Allow the cheesecake to cool in the oven for one hour.
• Remove the cheesecake from the water bath and let it cool completely at room temperature. Then refrigerate for at least 4 hours, or until thoroughly chilled before serving.
• Blueberry Sauce:
• In a small saucepan, combine the blueberries, sugar, and lemon juice.
• Heat the mixture over medium heat until it comes to a boil. Cook until the blueberries soften slightly and the sauce thickens.
• Allow the blueberry sauce to cool before using.
• Decoration:
• Melt dark chocolate and pour it into a pastry bag. Pipe out plaque shapes onto a tray lined with parchment paper. Place in the freezer for 5-8 minutes to harden. (I recommend making two or three plaques to have backup attempts when writing “Black Stones”)
• Melt white chocolate wafers and use a pastry bag to write “Black Stones” on the chocolate plaque. Return to the freezer until needed.
• Once the cheesecake is chilled, add the blueberries and fresh strawberries over the top of the cheesecake.
• Place the chocolate plaque and enjoy!~