1 ½cups(135g)graham cracker crumbsabout 12 full graham cracker sheets, 180 grams
⅓cup(66.67g)sugar67 grams
6tablespoons(5tablespoons)unsalted butter85 grams
⅛teaspoon(⅛teaspoon)salt
Cheesecake Filling
32ounces(907.19g)cream cheese (4 eight-ounce blocks), room temperature
1 ¾ cups (350g)sugar350 grams
3tablespoons(3tablespoons)flour24 grams
4teaspoons(4teaspoons)vanilla
2teaspoons(2teaspoons)lemon juice
4(5)eggsroom temperature
2(2)egg yolks
½ cup(½ )sour cream123 grams, room temperature
1cuphuckleberries5 ounces
Huckleberry Topping
2cup(340g)huckleberries10 ounces
½cup sugar100 grams
¼cup(2tablespoons)water60 ml
2tablespoonslemon juice
2tablespoonscorn starch
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Instructions
Graham Cracker Crust
Pulse graham crackers in a food processor to create fine crumbs. Alternatively, you can crush the crackers in a zip-top bag with a rolling pin.
Transfer the graham cracker crumbs to a medium bowl and add the sugar, melted butter, and salt. Mix until fully combined.
1 ½ cups graham cracker crumbs, ⅓ cup sugar, 6 tablespoons unsalted butter, ⅛ teaspoon salt
Wrap the outside of a springform pan with a double layer of heavy-duty aluminum foil.
Using a flat-bottomed measuring cup or glass, press the crumb mixture into the bottom and sides of the pan.
Bake at 375°F (190°C) for 8 minutes. Remove from the oven and reduce the oven temperature to 325° (165°C).
If the crust has fallen or crumbled then use the measuring cup to press back against the sides while it is still warm
Cheesecake Filling
Using an electric mixer, beat cream cheese for 1 minute. Add sugar and continue beating for 3 minutes. Scrape the sides and bottom of the bowl.
32 ounces cream cheese, 1 ¾ cups sugar
Add flour and mix until incorporated. Then add the vanilla and lemon juice and beat on low speed until combined.
3 tablespoons flour, 4 teaspoons vanilla, 2 teaspoons lemon juice
Add the eggs and egg yolks, one at a time, beating on low speed in between each addition. Scrape the bowl before adding the next egg.
4 eggs, 2 egg yolks
Mix sour cream into the mixture, using low speed. Then fold in 1 cup of huckleberries.
½ cup sour cream, 1 cup huckleberries
Pour the cheesecake batter over the graham cracker crust and use a spoon or spatula to smooth the batter.
Pour several cups of water into a large stock pan or tea kettle and bring to a boil.
Place the cheesecake into a roasting pan. Pour the boiling water into the pan until it reaches 1 inch up the sides of the pan.
Bake the cheesecake at 325¯F (165°C) for 90-100 minutes, or until the cheesecake has set. The edges should be slightly puffed and golden brown and the middle of the cheesecake will still be jiggly.
Turn the oven off and crack open the oven door, allowing the cheesecake to cool for 1 hour without moving it from the oven.
Remove from the oven and discard the foil. Run a knife around the edge of the pan so that the cheesecake does not stick. Place plastic wrap over the top of the cheesecake and transfer to the refrigerator for at least 8 hours, or overnight.
Huckleberry Topping
Place huckleberries, sugar, and water in a medium saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 10 minutes.
2 cup huckleberries, ½ cup sugar, ¼ cup water
In a small bowl, make a slurry of cornstarch and lemon juice, mixing together until smooth.
Stir the cornstarch slurry into the huckleberries and cook an additional 1-2 minutes, until thickened, then remove from the stove and cool to room temperature.
When ready to serve, remove the outer ring from the springform pan and pour the huckleberry topping over the top of the cheesecake.
Notes
Storage: Keep cheesecake in the refrigerator covered tightly. It will last 4-5 days.Tips:
You can beat your cream cheese and sugar on high speed, but after they are whipped mix everything else on low speed.
Room temperature ingredients help all of the ingredients incorporate fully.
Huckleberry Topping with Jam Recipe1 cup huckleberry preserves2 tablespoons water1 teaspoon lemon juiceIn a small saucepan, heat huckleberry preserves, water, and lemon juice over medium heat, until it begins to bubble. If the sauce seems too thick, add additional water, ½ tablespoon at a time, until the sauce reaches your desired consistency.