Blueberry Cheesecake

Ingredients

• 1.5 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar
• 32 oz cream cheese, room temperature
• 1 cup granulated sugar
• ½ cup sour cream, room temperature
• 3 whole large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon fresh lemon juice
• 2 cups fresh blueberries
• ¼ cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch

Instructions

1. 1

   Position a rack in the center of your oven and preheat to 325°F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil, covering all sides and sealing at the bottom — this prevents water from seeping into the pan during the water bath and ensures an even, creamy bake.

2. 2

   Make the crust: Combine 1.5 cups graham cracker crumbs, 6 tablespoons melted unsalted butter, and 3 tablespoons granulated sugar in a small bowl and stir until the mixture resembles wet sand with no dry pockets. Press firmly into the bottom of the prepared springform pan using the bottom of a measuring cup, creating an even, compact layer. Set aside.

3. 3

   Remove 32 oz (four 8-oz packages) of cream cheese from the refrigerator and let sit on the counter for 30 minutes until it reaches room temperature — this ensures a smooth, lump-free filling. Cold cream cheese will create lumps that won't blend properly.

4. 4

   Add the room-temperature cream cheese to a large bowl. Using an electric mixer on low speed, beat for 2-3 minutes, scraping down the bowl frequently with a rubber spatula, until the cream cheese is smooth and creamy. Do not overmix — you want to incorporate as little air as possible, which prevents cracks on the surface.

5. 5

   Gradually add 1 cup granulated sugar to the cream cheese while mixing on low speed. Beat for another 2-3 minutes, scraping down the bowl often, until the mixture is pale and smooth. The sugar should be completely dissolved.

6. 6

   Add 0.5 cup room-temperature sour cream to the bowl and mix on low speed for 1 minute until fully incorporated. Sour cream adds subtle tanginess and helps keep the cheesecake moist.

7. 7

   Crack 3 large, room-temperature eggs into a small bowl one at a time, beating on low speed for about 30 seconds after each addition. Add 1 teaspoon pure vanilla extract and 1 tablespoon fresh lemon juice, and mix for another 30 seconds until just combined. The lemon juice brightens the flavor and helps prevent the cheesecake from being too heavy.

8. 8

   Stop the mixer and scrape the entire bowl thoroughly with a rubber spatula, making sure no unmixed cream cheese or streaks remain on the bottom. Pour the filling into the prepared crust, smoothing the top with an offset spatula.

9. 9

   Set the springform pan inside a larger roasting pan. Pour enough hot tap water into the roasting pan to reach halfway up the sides of the springform pan — the water bath provides gentle, even heat and prevents cracks.

10. 10

    Carefully place the roasting pan in the preheated 325°F oven. Bake for 50-55 minutes. The cheesecake is done when the edges are set but the center, about a 2-inch diameter circle in the middle, still jiggles very slightly when you gently shake the pan. The residual heat will continue to cook the center as it cools.

11. 11

    Turn off the oven and crack the door open about 4 inches. Let the cheesecake sit in the cooling oven for 1 hour — this gradual cool-down prevents the dreaded cracks that happen from sudden temperature changes.

12. 12

    Remove the cheesecake from the oven and roasting pan. Let it cool on the counter for 30 minutes, then transfer to the refrigerator and chill for at least 6 hours, ideally overnight. The cheesecake must be completely cold before removing the springform ring.

13. 13

    While the cheesecake chills, make the blueberry compote: Combine 2 cups fresh blueberries, 0.25 cup granulated sugar, and 1 tablespoon fresh lemon juice in a medium saucepan. Set over medium heat and stir frequently as the berries release their juice, about 5-7 minutes. Watch for the berries to start breaking down and the liquid to thicken slightly.

14. 14

    Mix 1 tablespoon cornstarch with 1 tablespoon cold water in a small bowl to create a slurry, stirring until there are no lumps. Pour the slurry into the simmering blueberries and stir constantly for 1-2 minutes until the compote thickens and turns glossy — it should coat the back of a spoon.

15. 15

    Remove the compote from the heat and let cool to room temperature, about 15 minutes. The compote will continue to thicken as it cools.

16. 16

    When ready to serve, run a thin, hot knife around the inside edge of the springform pan to loosen the cheesecake. Release the springform ring carefully. Slice the cheesecake with a long, thin-bladed knife dipped in hot water and wiped clean between each cut — this creates clean slices without cracks. Top each slice with the cooled blueberry compote and a dollop of whipped cream if desired. Store leftovers covered in the refrigerator for up to 4 days.

Tools you’ll need

• 9-inch springform pan
• heavy-duty aluminum foil
• large roasting pan
• small bowl
• measuring cup
• electric mixer
• rubber spatula
• offset spatula
• instant-read thermometer
• medium saucepan
• small bowl for slurry
• long thin-bladed knife
• medium bowl for whipped cream

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