Ingredients
• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons melted butter
• 4 (8 ounce) packages of cream cheese, at room temperature
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs, at room temperature
• 1 cup sour cream
• 1/4 cup freshly squeezed lemon juice
• 2 teaspoons grated lemon zest
• 1 teaspoon vanilla extract
• 4 cups fresh blueberries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons cold water
Instructions
1. Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with butter.
2. In a medium bowl, combine the graham cracker crumbs, 1/3 cup sugar, and melted butter. Mix until the crumbs are moistened and evenly coated. Press the crumb mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes.
3. In a large bowl, beat the cream cheese, 1 cup sugar, flour, and salt until light and fluffy. Add the eggs, one at a time, beating after each addition. Beat in the sour cream, lemon juice, zest, and vanilla until smooth.
4. Pour the cream cheese mixture into the springform pan. Bake for 45 minutes or until the center is slightly jiggly.
5. In a medium saucepan, combine the blueberries, 1/2 cup sugar, and cornstarch. Cook over medium heat until the blueberries are soft
Blueberry cheesecake has been a popular dessert choice for centuries. From the first use of cheese in Greece in the 7th century BC to its modern-day iteration, blueberry cheesecake has seen many variations over the centuries.
Tips for creating the perfect blueberry cheesecake include using quality ingredients like fresh blueberries and cream cheese. To ensure the filling is light and fluffy, be sure to beat the cream cheese before adding the eggs. Once the crust and filling have been prepared and baked, it’s important to properly cool the cheesecake before adding the blueberry topping.
Techniques for making the perfect blueberry cheesecake include using a springform pan, a crust made of crushed graham crackers, sugar, and butter, and a water bath while baking. The water bath is essential to baking the cheesecake slowly and evenly. After baking, it’s important to cool the cheesecake slowly by leaving it in the oven with the door cracked. This allows for a smooth and creamy texture.
When it’s time to add the blueberry topping, be sure to use fresh blueberries that have been roasted in the oven with a bit of sugar. This will bring out the flavor of the fruit. The final step is to chill the cheesecake for a few hours before serving to allow the flavors to meld together.