Claire's Cheesecake Recipe

Prepare pan and crumbs

Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

Place cookies in a food processor and pulse until very fine crumbs form (about fine sand). Alternatively, place cookies in a heavy zip-top bag and crush with a rolling pin.

Transfer crumbs to a mixing bowl. Add melted butter, 2 tablespoons granulated sugar, and a pinch of salt. Stir until evenly moistened and mixture holds together when pressed.

Press crumbs firmly and evenly into the bottom (and slightly up the sides, if desired) of the prepared springform pan using the bottom of a measuring cup. Bake crust for 8 minutes to set. Remove from oven and cool while preparing filling. Reduce oven temperature to 325°F (160°C).

Reduce oven temperature to 325°F (160°C) if not already set. Ensure cream cheese is fully at room temperature to avoid lumps.

In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and creamy, about 2–3 minutes, scraping down the bowl as needed.

Add 1 cup granulated sugar and beat on medium-low until incorporated and smooth, about 1–2 minutes. Scrape the bowl again to ensure even mixing.

Add sour cream, vanilla extract, and lemon zest. Beat on low until combined and smooth, about 30 seconds.

Add eggs one at a time, beating on low speed and scraping the bowl between each addition; do not overmix. After the eggs are incorporated, stir in the 2 tablespoons flour until just combined and smooth.

Pour the filling over the cooled Oreo crust and smooth the top with an offset spatula.

Prepare a water bath (optional but recommended to reduce cracking): wrap the outside of the springform pan tightly with two layers of heavy-duty foil to prevent leaks. Place the wrapped pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 50–60 minutes, or until the edges are set and the center still slightly jiggles (about 3/4 set). Avoid overbaking to keep the filling creamy.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to gently finish baking and reduce cracking.

Remove cheesecake from oven and water bath. Run a thin knife around the edge of the pan to loosen. Allow to cool to room temperature on a wire rack, then refrigerate, uncovered, for at least 6 hours or preferably overnight to fully set.

About 30–60 minutes before serving (or while the cheesecake chills), make the compote. In a medium saucepan, combine 3 cups blueberries, 1 tablespoon granulated sugar, and 1 tablespoon lemon juice. Stir to combine.

Place saucepan over medium heat and bring mixture to a gentle simmer, stirring occasionally. After the berries begin to release juice (3–5 minutes), mash some berries with the back of a spoon for a slightly thicker texture, leaving some whole berries for body.

In a small bowl, whisk the 1 teaspoon cornstarch with 1 teaspoon cold water until smooth to create a slurry. Stir the slurry into the simmering blueberries.

Cook for another 1–2 minutes until the compote thickens slightly. Remove from heat and stir in 2 tablespoons Chambord (or raspberry liqueur). Taste and adjust sweetness or lemon as needed. Let compote cool to room temperature; it will thicken further as it cools.

When cheesecake is fully chilled and set, remove the springform ring. Spoon the cooled blueberry Chambord compote over the center of the cheesecake, leaving a small border of exposed crust. Spread gently with the back of a spoon or spatula for an even layer.

Top with fresh blueberries and dollops of whipped cream if using. Garnish with fresh mint leaves. If desired, drizzle a little extra Chambord over the whipped cream for an aromatic finish.

Slice with a hot, dry knife (wipe knife between slices) for clean edges. Serve chilled. Store leftovers covered in the refrigerator up to 4 days; keep compote separate if you prefer to add fresh each serving.