Blueberry Cheesecake

Blueberry Cheesecake is a beautiful way to impress your family members for an evening supper combining lovely berries, cream cheese and crackers.

Ingredients :-

For the crust

• 18 graham crackers
• 10 tbsp unsalted butter, melted
• 3 tbsp sugar
• 1/4 tsp kosher salt

For the filling

• 1 1/2 pounds cream cheese, at room temperature
• 1 cup sugar
• 1/3 cup sour cream, at room temperature
• 1/4 tsp kosher salt
• 1/2 cup heavy cream, at room temperature
• 3 large eggs, at room temperature
• 1 tbsp vanilla extract
• Zest from 1 lemon
• 2 tbsp fresh lemon juice
• 2 cups fresh blueberries

For the blueberry sauce

• 3 cups fresh blueberries
• Zest from 1 lemon
• 2 tbsp fresh lemon juice
• 1/4 tsp kosher salt
• 1/2 cup sugar
• 2 tsp cornstarch
• 1/3 cup water

Method :-

• Preheat the oven to 325°F and place an oven rack in the center of the oven.
• Add the graham crackers, sugar, and salt in a blender and mix until fine even crumbs form. Add the butter and process until combined.
• Transfer the crumbs into an 8 x 3-inch round springform pan. Press them down firmly in an even layer with the bottom of a measuring cup. The crust should not come up the sides of the pan.
• Bake the crust until lightly golden brown around the edges for 25 minutes. Set it on a wire rack to cool for about 15 minutes. Leave the oven on to bake the cheesecake.
• When the springform pan is cool enough to handle, tightly wrap the bottom and sides with 3 pieces of heavy-duty foil cut to about 18 inches long. Place the wrapped springform pan in a large roasting pan and leave aside.
• Fill a large pot with water and cover it with a lid. Bring it up to a boil over high flame while you prepare the cheesecake filling. You will use the boiling water to create a hot water bath to bake the cheesecake.
• Add the cream cheese, sugar, sour cream, vanilla, lemon zest, lemon juice, and salt in the bowl of an electric mixer and blend until smooth and creamy for about 5 minutes. Stop and scrape the sides of the bowl to extract the ingredients stuck to the bowl.
• Reduce the mixer speed to low and slowly add the heavy cream.. Add the eggs, one at a time, until just combined. Do not overmix the filling once the eggs are added. Too much air in the filling will cause the cheesecake to crack as it bakes. Stop mixing it as soon as the eggs are fully incorporated.
• Detach the bowl from the mixer and add 2 cups blueberries. Use a rubber spatula to gently fold the blueberries into the filling.
• Use the rubber spatula to scrape the filling over the baked crust. Place the roasting pan (with the springform pan set inside) into the oven.
• Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan.
• Bake the cheesecake until slightly puffed up around the edges and 2 to 3 inches in the center for about 1  and 1/2 hours.
• Turn the oven off and open the oven door about 1 inch. You can use a wooden spoon to prop the door open. Let the cheesecake finish setting in the oven until there is barely any jiggle left in the center for about 1 hour.
• Transfer to a wire rack to cool for 30 minutes. Loosely cover it with a clean kitchen towel and refrigerate it until fully cooled for at least 6 hours. The cheesecake will firm up and no longer jiggle in the center.
• Stir together 1 cup blueberries, sugar, cornstarch, lemon zest, lemon juice, and salt in a saucepan. Add 1/3 cup water and bring the sauce to a boil over medium-high flame. Reduce the heat to low and simmer, uncovered, until the sauce thickens for about 10 minutes. Some of the blueberries will burst.
• Transfer the sauce to a medium heatproof container and let it cool a little on the counter for half an hour. Cover it with plastic wrap and refrigerate until chilled for about 1 hour. Stir in the remaining 2 cups blueberries. Keep the sauce chilled until ready to serve.
• Run a small knife around the outer edges of the cheesecake to separate it from the springform pan. Unclasp and remove the springform. Carefully remove the cheesecake from the base of the spring form pan using a flat spatula and place onto a serving platter. Spoon the blueberry sauce on top.
• Slice and serve.

You must try our mouth-watering Baked Cheese Potato!