Blueberry Cheesecake Recipe
New York cheesecake, blueberry compote, fresh mint
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Ingredients
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Crust
Cheesecake Filling
Blueberry Compote
Garnish
Method
Crust Preparation
- 1
Preheat Oven
Preheat your oven to 325°F (163°C).
- 2
Mix Crust Ingredients
In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated and resemble wet sand.
- 3
Form the Crust
Press the crumb mixture into the bottom of a 9-inch springform pan evenly to form the crust. Use the bottom of a measuring cup to pack it tightly.
- 4
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, then remove and set aside to cool.
Cheesecake Filling Preparation
- 5
Prepare Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing well until fully incorporated.
- 7
Mix in Vanilla and Eggs
Add the vanilla extract and mix until combined. Then, add the eggs one at a time, mixing just until incorporated after each addition.
- 8
Incorporate Flour
Sift in the flour and gently fold it into the batter until just combined.
- 9
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan.
- 10
Bake the Cheesecake
Bake in the oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- 11
Cool and Chill
Remove from the oven, allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.
Blueberry Compote Preparation
- 12
Cook Blueberries
In a medium saucepan over medium heat, combine the fresh blueberries, sugar, lemon juice, cornstarch, and water.
- 13
Simmer the Compote
Cook, stirring gently, until the mixture begins to bubble and the blueberries break down, about 5-7 minutes. Remove from heat and let cool.
Assembly and Serving
- 14
Top the Cheesecake
Once the cheesecake is chilled, pour the blueberry compote over the top, spreading it evenly.
- 15
Garnish
Garnish with fresh mint leaves before slicing.
- 16
Serve
Slice the cheesecake and serve chilled. Enjoy!
