Blueberry Cheesecake
This creamy blueberry cheesecake is a show-stopping dessert, combining a smooth and rich cheesecake filling with a delicious blueberry topping. Here’s how to make it:
Ingredients:
Graham Cracker Crust:
- 2 cups finely crushed graham crackers
- 10 tablespoons salted sweet cream butter, melted
- 3 tablespoons granulated sugar
Cheesecake Filling:
- 32 ounces cream cheese, softened
- 1½ cups granulated sugar
- ¾ cup sour cream
- 3½ tablespoons cornstarch
- 2 teaspoons fresh lemon zest
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2¼ cups fresh blueberries, washed and dried
- 3 tablespoons all-purpose flour
Blueberry Topping:
- 4 cups frozen blueberries
- ¾ cup granulated sugar
- 2 teaspoons fresh lemon zest
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions:
1. Prepare the Crust:
Preheat the Oven: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with a parchment paper circle and lightly spray the inside of the pan with nonstick spray.
Mix the Crust Ingredients: In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly coated.
Press the Crust: Press the crumb mixture evenly into the bottom and ¾ of the way up the sides of the springform pan. Use a flat-bottomed glass or a measuring cup to press the crumbs firmly.
Bake the Crust: Bake for 8 minutes. Allow to cool while you prepare the filling.
Lower Oven Temperature: Reduce the oven temperature to 325°F (163°C).
2. Prepare the Filling:
Mix the Filling: In a stand mixer or with a handheld mixer, beat the cream cheese, granulated sugar, sour cream, and cornstarch on medium-high speed for 1 to 1½ minutes until smooth.
Add Lemon Zest and Eggs: Lower the mixer speed to low and beat in the lemon zest. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
Coat the Blueberries: Toss the blueberries in the flour, shaking off any excess.
Fold in Blueberries: Gently fold the coated blueberries into the filling mixture.
Bake the Cheesecake: Pour the filling over the prepared graham cracker crust.
Prepare the Water Bath: Wrap the outside of the springform pan with 2 layers of aluminum foil to prevent leaks. Place the pan into a large roaster pan and pour enough water into the roaster to come up 1½ inches around the pan.
Bake: Bake for 1 hour 40 minutes. Turn off the oven and crack open the oven door. Let the cheesecake sit in the oven for an additional 20 minutes.
Cool: Remove the roaster pan and cheesecake from the oven. Cool on a wire rack for 30 minutes, then refrigerate for at least 8 hours or overnight.
3. Prepare the Blueberry Topping:
Cook the Blueberries: In a 3 to 4-quart heavy-bottomed saucepan, combine the frozen blueberries, granulated sugar, and lemon zest. Heat over medium-high, stirring until the berries are thawed and the sugar is melted.
Thicken the Topping: Once the mixture reaches a low boil, reduce heat to medium-low. Simmer for 5 minutes, stirring occasionally. Mix cornstarch with cold water, then stir into the blueberries. Cook until thickened. Remove from heat and let cool completely.
Top the Cheesecake: Once cooled, spread the blueberry topping evenly over the chilled cheesecake.
Notes:
Oven Temperature: Oven temperatures can vary, so keep a close eye on the crust as baking times approach.
Room Temperature Cream Cheese: Ensure cream cheese is at room temperature to avoid lumps in the filling.
Blueberry Flour Coating: Tossing blueberries in flour helps keep them suspended in the filling.
Freezing: You can freeze the cheesecake in the springform pan, covered tightly with nonstick foil. Thaw in the refrigerator overnight.
Slicing: Slice the cheesecake while cold for cleaner cuts. Dip a knife in hot water, dry the blade, and then slice, cleaning and rewarming the knife after each cut.
Enjoy your creamy, delicious blueberry cheesecake!