Description
Creamy blueberry delight cheesecake merges classic New York style with fresh summer berries. Rich layers of silky cream cheese and tangy blueberry compote invite palates to savor each delectable bite.
Ingredients
Scale
- 24 oz (678g) cream cheese, room temperature
- 3 large eggs, room temperature
- 1 cup (207g) sugar
- ¾ cup (173g) sour cream, room temperature
- 1 ½ cups (201g) graham cracker crumbs
- 2 ½ cups (319g) fresh or frozen blueberries
- 6 tbsps (85g) butter, melted
- 3 tbsps (24g) all-purpose flour
- 1 ½ tbsps vanilla extract
- 2 tbsps (26g) sugar
- 2 ½ tsps cornstarch
- ¼ cup (52g) sugar
- 1 tbsp warm water
- 1 tsp fresh lemon juice
Instructions
- Blueberry Sauce Preparation: Whisk cornstarch, lemon juice, and warm water into a seamless liquid, eliminating any potential lumps.
- Berry Infusion: Simmer blueberries with sugar, gently crushing to release vibrant juices and create a rich purple base.
- Sauce Refinement: Integrate cornstarch mixture into blueberry liquid, stirring until achieving a glossy, luxurious thickness; process through a fine-mesh sieve for ultimate smoothness.
- Crust Construction: Blend graham cracker crumbs, sugar, and melted butter until resembling moist sand, then firmly compress into a greased pan’s bottom.
- Crust Baking: Toast the crust at 325°F for 10 minutes, allowing it to cool completely before subsequent steps.
- Cheesecake Filling: Combine cream cheese, sugar, and flour using a mixer, blending on low speed to create a velvety foundation.
- Liquid Integration: Fold in sour cream and vanilla extract, ensuring thorough incorporation, then add eggs individually while maintaining a smooth consistency.
- Assembly and Decoration: Pour cream cheese mixture over cooled crust, artfully drizzling blueberry sauce across the surface with elegant swirling motions.
- Baking Process: Reduce oven temperature to 300°F, baking for 40-45 minutes until the exterior sets with a delicate center jiggle.
- Cooling Technique: Turn off oven, leaving cheesecake inside with door closed for 15 minutes, then slightly ajar for an additional 15 minutes to prevent cracking.
- Final Setting: Refrigerate for 3-4 hours, allowing the cheesecake to completely stabilize before serving.
Notes
- Prevent Lumps Carefully: Whisk cornstarch mixture thoroughly to avoid any clumping, which can ruin the smooth texture of the blueberry sauce.
- Master Crust Technique: Press graham cracker mixture firmly and evenly to create a solid base that won’t crumble when slicing the cheesecake.
- Control Baking Temperature: Lower oven temperature helps prevent cracks and ensures a creamy, velvety cheesecake texture without overbaking.
- Cooling Strategy Matters: Gradual cooling prevents sudden temperature changes that can cause surface cracking, resulting in a pristine cheesecake appearance.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 346
- Sugar: 31 g
- Sodium: 252 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 93 mg