Blueberry Cheesecake (Print Version)
Ingredients:
01 -
1 ½ cups graham cracker crumbs.
02 -
½ cup unsalted butter, melted.
03 -
¼ cup granulated sugar (for crust).
04 -
24 oz cream cheese, softened.
05 -
1 cup granulated sugar (for filling).
06 -
3 large eggs.
07 -
1 teaspoon vanilla extract.
08 -
1 cup sour cream.
09 -
1 tablespoon lemon juice.
10 -
½ teaspoon lemon zest (optional).
11 -
2 cups fresh or frozen blueberries.
12 -
½ cup granulated sugar (for compote).
13 -
1 tablespoon lemon juice (for compote).
14 -
1 tablespoon cornstarch (optional, for thickening).
15 -
2 tablespoons water (if using cornstarch).
Instructions:
01 -
Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
02 -
Mix graham cracker crumbs, melted butter, and ¼ cup sugar. Press into the pan's base and bake for 8-10 minutes. Cool.
03 -
In a large bowl, blend cream cheese until smooth. Gradually add sugar, mixing well.
04 -
Add eggs one at a time, mixing on low speed. Blend in vanilla, sour cream, lemon juice, and optional lemon zest.
05 -
Pour mixture over the cooled crust, leveling the top.
06 -
Bake for 50-60 minutes. The center should be set but slightly jiggly. Turn the oven off, crack the door, and let cool for 1 hour.
07 -
Bring cheesecake to room temperature, then refrigerate for 4 hours or overnight.
08 -
For the compote, cook blueberries, ½ cup sugar, and lemon juice over medium heat until the berries burst (5-7 minutes).
09 -
For thicker compote, mix cornstarch with water and stir into the blueberry mixture. Cook for 1-2 minutes to thicken.
10 -
Cool the compote, then spread it evenly over the chilled cheesecake.
11 -
Slice and enjoy your Blueberry Compote Cheesecake!.
Notes:
01 -
This cheesecake can be made with fresh or frozen blueberries.
02 -
Optional cornstarch thickens the compote if a thicker texture is preferred.
03 -
Best served chilled, and refrigerate leftovers.