Yields:
12 Servings
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 30 Mins
Imagine a buttery, crumbly crust, perfectly complementing the rich, creamy filling that lies beneath. This filing is a harmonious blend of cream cheese, sugar, and vanilla, a testament to the skill and precision of pastry craftsmanship. But the pièce de résistance of the Blueberry Cheesecake lies in its crowning glory – a luscious layer of fresh blueberry compote, where the natural sweetness of the berries intertwines with subtle tartness. With each spoonful, one is transported to a realm of pure bliss, where every flavor note dances delicately on the taste buds.
Ingredients
Adjust Servings
- For the Filling:
- For the Blueberry Topping:
Instructions
-
Preheat your oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan.
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In a mixing bowl, combine the graham cracker crumbs, and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared springform pan. Make sure it's evenly spread and packed.
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In a large mixing bowl, use a hand-held electric mixer to beat the softened cream cheese and 3/4 cup (150g) sugar on high speed until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and all-purpose flour. Finally, fold in the sour cream until the mixture is well combined.
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Pour the cream cheese mixture over the crust in the springform pan. Smooth the top to create an even layer.
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Place the pan in the preheated oven and bake for about 60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and remove the cheesecake and refrigerate it for at least 4 hours or overnight.
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In a saucepan, combine the fresh blueberries, 1/2 cup of sugar and lemon juice. Bring to a boil, then reduce the heat and simmer for about 10 minutes until the blueberries have softened.
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In a small bowl, mix the cornstarch with water to make a slurry. Stir the slurry into the blueberry mixture and cook for a couple of minutes until it thickens into a syrupy consistency.
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Let the blueberry topping cool completely before spreading it over the chilled cheesecake. Release the cheesecake from the springform pan and transfer it to a serving platter.
