Introduction
Blueberry cheesecake is a delightful dessert that features a creamy and rich cheesecake filling topped with a luscious blueberry compote. It’s perfect for any occasion and is sure to impress your guests with its vibrant color and delicious flavor. Here’s how to create this show-stopping dessert from scratch.
Detailed Ingredients with measures
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
– 1 cup granulated sugar
– 1 cup sour cream
– 3 tablespoons cornstarch
– 2 teaspoons fresh lemon zest
– 4 large eggs, room temperature
– 2 teaspoons pure vanilla extract
– 2 cups fresh blueberries, washed and dried
– 3 tablespoons all-purpose flour
Blueberry Topping:
– 4 cups frozen blueberries
– 1 cup granulated sugar
– 2 teaspoons fresh lemon zest
– 1 tablespoon cornstarch
– 2 tablespoons cold water
Prep Time
Preparation time for the cheesecake is approximately 30 minutes, followed by chilling time.
Cook Time, Total Time, Yield
– Cook Time: 1 hour 40 minutes
– Total Time: Approximately 10 hours (including cooling and refrigeration)
– Yield: Serves 12 slices
Enjoy preparing and indulging in this creamy, delicious blueberry cheesecake!
Detailed Directions and Instructions
1. Prepare the Crust:
Preheat your oven to 350F (175C). 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.
In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly coated.
Press the crumb mixture evenly into the bottom and halfway up the sides of the springform pan. Use a flat-bottomed glass or a measuring cup to press the crumbs firmly.
Bake the crust for 8 minutes. Allow it to cool while you prepare the filling.
Reduce the oven temperature to 325F (163C).
2. Prepare 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 1.5 minutes until smooth.
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.
Toss the blueberries in the flour, shaking off any excess.
Gently fold the coated blueberries into the filling mixture.
Pour the filling over the prepared graham cracker crust.
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 1 inch around the pan.
Bake for 1 hour and 40 minutes. Turn off the oven and crack open the oven door. Let the cheesecake sit in the oven for an additional 20 minutes.
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:
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.
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.
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!
