Cheesecake With Blueberry Topping

⏱ 90 mins 🍽 8-10 serving(s) 🏷 Dessert

This classic cheesecake features a rich, creamy filling flavoured with lemon zest and vanilla, set on a spiced graham cracker crust. It is baked in a water bath for a smooth texture, then chilled thoroughly before being topped with a vibrant, simmered blueberry sauce. The dessert requires several hours of refrigeration to set properly. It yields 8 to 10 servings.

Cheesecake With Blueberry Topping

Ingredients

  • vegetable oil cooking spray
  • 6 tablespoons unsalted butter, melted
  • 2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1 pinch salt
  • 16 ounces cream cheese, room temperature
  • 16 ounces sour cream
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoons finely grated lemon zest
  • 1 teaspoon pure vanilla extract
  • 3 cups blueberries
  • 3/4 cup sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch

Method

  1. Heat your oven to 325°F. Use cooking spray to coat a 9-inch springform pan, then wrap the outside of the pan completely with foil.
  2. Mix the melted butter with the graham cracker crumbs, sugar, cinnamon and salt. Press this mixture firmly onto the base and about 3 inches up the sides of the prepared pan. Place it in the refrigerator for 15 minutes.
  3. Using a mixer, beat the room temperature cream cheese until it becomes fluffy. Lower the speed and blend in the sour cream, sugar, eggs, lemon zest and vanilla extract. Mix just until everything is combined. Pour this filling into the chilled crust.
  4. Put the springform pan inside a large roasting pan. Place it in the oven, then carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan. Bake for about 1 hour and 15 minutes, until the centre is set but still has a slight wobble. Move the roasting pan to a wire rack and let the cake cool inside it for 30 minutes. Take the cheesecake out of the water bath and refrigerate it, without a cover, for at least 8 hours or overnight.
  5. For the topping, place all the listed ingredients into a saucepan. Bring the mixture to a simmer over medium-high heat and cook for about 4 minutes, until the blueberries soften. Allow it to cool, then cover and chill it in the refrigerator until cold.
  6. To serve, run a knife carefully around the inside edge of the springform pan to release the cake. Remove the pan's sides and spoon the chilled blueberry topping over the cheesecake.

Nutrition (per serving)

Sodium374500 mg

Recipe details

CategoryDessert
AuthorChef mariajane