Blueberry Cheesecake

Blueberry Cheesecake with lemon on a cake stand

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5 from 3 votes

New York style cheesecake infused with tart lemon zest and topped with a tasty blueberry sauce.

Prep Time1

Cook Time1 30

Cooling and Chilling1

Total Time1 2 30

Course: Dessert

Cuisine: American

Keyword: blueberry, cheesecake

Servings:

Calories: 971kcal

Author: Tricia

Equipment

9-inch springform pan

Ingredients

For the crust:

2 cups graham cracker crumbs (225g) about 14 sheets
5 tablespoons unsalted butter, melted (2 ½ ounces)
3 tablespoons granulated sugar
pinch of salt

For the filling:

1 ⅓ cups granulated sugar, divided (283g)
zest of 2 lemons (no white pith)
2 tablespoons all-purpose flour
4 (8-ounce) packages cream cheese, room temperature
4 large eggs, room temperature
2 tablespoons milk
2 teaspoons vanilla extract
1 cup sour cream (8oz or 227g)

For the blueberry topping:

3 cups fresh or frozen blueberries, divided (14 to 15 ounces)
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
⅓ cup granulated sugar (80g)
pinch of salt
1 ½ tablespoons cornstarch mixed with ¼ cup cold water

Optional whipped cream topping:

1 cup heavy whipping cream
3 tablespoons powdered sugar
½ teaspoon vanilla extract

Instructions

To prepare the crust:

Preheat oven to 350°F.
In a food processor, process the graham crackers to fine, even crumbs, about 30-seconds. Add the sugar and salt, and pulse 2 or 3 times to combine. Add the warm melted butter in a slow, steady stream while pulsing. Process until the mixture is evenly moistened and resembles wet sand.
Transfer the mixture to a 9-inch springform pan. Using the bottom of a dry measuring cup, press the crumb mixture into the bottom and 1-inch up the sides of the pan. Bake until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool for at least 30 minutes before filling.
Once cooled, wrap the bottom and sides of the pan in a double or triple layer of heavy-duty foil. Set the springform pan in a roasting pan.

To prepare the filling:

Reduce the oven temperature to 325°F.
In the bowl of a clean food processor, combine ⅓ cup of the sugar with the lemon zest. Pulse until the sugar is pale yellow and the zest is broken down. Transfer the lemon sugar to a 2-cup measuring cup with a spout. Whisk in the remaining 1 cup of sugar and 2 tablespoons flour. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Scrape down the sides and bottom of the bowl. With the mixer running on medium-low, slowly add the lemon sugar mixture. Beat until the mixture is smooth, scraping down the sides and bottom of the bowl as needed.
With the speed set on medium, add the eggs, one at a time, beating just until the yolk disappears before adding the next. Scrape down the sides and bottom of the bowl, beat again to blend. Be careful not to over beat.
Add the milk, vanilla and sour cream. Blend on low until combined. Scrape down the sides and bottom of the bowl, and mix again for another 5 seconds or until well blended.
Pour the batter into the prepared pan. Fill the outer roasting pan with enough hot tap water to come halfway up the sides of the springform pan.
Bake at 325°F until the center jiggles slightly, the sides start to puff and the surface appears dry, about 90 to 100 minutes.
Turn off the oven and prop the oven door open using a pot holder or wooden spoon. Allow the cheesecake to cool in the hot water bath for 1 hour. Transfer the cheesecake to a wire rack and remove the foil. Slide a small thin knife around the inside top edge of the pan to loosen the sides of the cheesecake. Leave the cheesecake in the springform pan and cool to room temperature, about 2 hours.
Once completely cool, cover tightly with plastic wrap and refrigerate overnight, or up to 24 hours.

To prepare the blueberry topping:

Rinse fresh blueberries removing stems and debris. Pour 2 cups of the blueberries in a medium saucepan. Add the lemon juice, vanilla, sugar and salt. Bring the mixture to a boil over medium heat. Once the berries start to split, mash some of the blueberries with a fork or dark colored spatula.
While stirring constantly, slowly add about ¼ of the cornstarch slurry to the blueberry mixture. Once incorporated add about ⅓ of the remaining slurry. Continue adding the slurry until you reach the desired consistency. The mixture should be thick like jam. Fold in the remaining 1 cup of blueberries, stirring gently to blend. Remove from the heat.

To serve:

Remove the sides of the springform pan and carefully slide the cheesecake onto a serving platter. (OPTIONAL) Pipe or dollop whipped cream around the outer edges of the cheesecake. Spoon a layer of blueberry sauce on top. Slice into wedges and serve with a extra dollop of blueberry sauce.

To prepare the whipped cream topping (OPTIONAL):

In a cold medium mixing bowl using an electric mixer, beat the whipping cream on medium speed until soft peaks form. Add the powdered sugar and vanilla and beat on high until firm peaks form. Dollop or pipe the whipped cream on top of the cheesecake in a decorative pattern.

Notes

Once the blueberry topping has been added to the cheesecake, feel free to thin any remaining sauce with a little cold water or fresh lemon juice, if desired. Spoon additional blueberry sauce over each slice.
If desired, add blueberry sauce to each slice of cheesecake individually as serving instead of as a topping.
The whipped cream border is not essential. The blueberry sauce will stay on top of the cheesecake without it.
For pretty slices run a large, thin knife under hot water. Carefully dry the warm knife then slice the cheesecake. Repeat for best results.
Make sure the cheesecake is completely cool before wrapping in plastic wrap to avoid condensation.
To freeze cheesecake: Leave the cheesecake in the springform pan and wrap tightly in plastic wrap and aluminum foil. Freeze before adding the blueberry topping or whipped cream, if using.
Freeze individual slices of cheesecake well wrapped in an airtight container. Thaw overnight in the refrigerator.
Blueberry sauce and cheesecake will keep for up to a week well sealed and stored Bin the refrigerator.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition