This blueberry cheesecake is perfectly tart and sweet with a divine lemon-blueberry sauce.
- FOR THE BLUEBERRY SAUCE:
- 1 teaspoon Cornstarch
- 2 teaspoons Hot water
- 1 teaspoon Lemon juice
- 2 cups Fresh or frozen blueberries
- 2 tablespoons Sugar
- FOR THE GRAHAM CRACKER CRUST:
- 1-½ cup Graham cracker crumbs
- 6 tablespoons Butter, melted and cooled
- ½ cups Sugar
- FOR THE CHEESECAKE TOPPING:
- 24 ounces, weight Cream cheese, softened at room temperature
- 1-½ cup Sugar
- 2 tablespoons Plain flour
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- ⅓ teaspoons Lemon juice
- 3 whole Large eggs, softened at room temperature
Preheat the oven to 350°F. Spray a 9-inch springform pan liberally with nonstick cooking spray. Cover the bottom and sides with two layers of aluminum foil or heavy-duty foil.
Boil water for the water bath.
For the blueberry sauce:
In a small bowl, whisk cornstarch, warm water and lemon juice until cornstarch is dissolved.
In a small saucepan, add the blueberries and sugar and stir over medium-low heat until the blueberries release their juices, about 3 minutes. Add cornstarch mixture to blueberries and bring to a boil. Stir constantly while simmering until the sauce thickens, about 5 to 10 minutes.
Drain the sauce into a small bowl using a colander and set aside. Save the blueberries and sauce for serving.
For the graham cracker crust:
Use a food processor to blend the graham crackers, melted butter and sugar. Use the bottom of a measuring cup to evenly press the crust into the bottom of the prepared springform pan and lightly up the sides. Prebake the crust at 350ºF for 10 minutes while you prepare the filling.
For the cheesecake filling:
Use a handheld electric mixer to beat softened cream cheese, sugar and flour until smooth and creamy. Add sour cream, vanilla and lemon juice and mix until smooth. Add the eggs one at a time, mixing until just combined after each addition. Do not overmix.
Pour the filling into the prepared crust. Sprinkle the top with blueberry sauce and use a toothpick, butter knife or chopstick to create a swirling pattern. Reserve the rest of the sauce for serving.
Place the springform pan in a large roasting pan and fill it with 1 to 2 inches of boiling water. Bake the cheesecake in the preheated oven for 50-60 minutes until the sides are puffed and the cheesecake is only slightly wobbly in the center.
Once the cheesecake is cooked, turn off the oven and open the door slightly. Leave the cheesecake in the oven for 1 hour.
Take the cheesecake out of the oven and let it cool completely before placing it in the fridge. Refrigerate at least 3 hours or overnight before serving.
• Using room temperature ingredients is very important to avoid cracking of the cheesecake. Let cream cheese, sour cream and eggs sit on the counter for at least 1 hour and up to several hours before using.
• Do not open the oven door while the cheesecake is baking.
• Do not overmix the filling once the eggs have been added.
• The bain-marie is used to prevent cracking of the cheesecake.